Italian Shakshuka

In a cast iron skillet, heat Extra Virgin Olive Oil over medium heat. Saute the onion and pepper for 3-4 minutes, or until soft.

Add garlic and spices and allow spices to toast for 1-2 minutes.

Add fire roasted tomatoes and tomato sauce. Bring to a simmer and let simmer for 7-8 minutes, stirring occasionally.

Make a well in the tomatoes for each of the eggs and carefully crack the eggs into the wells. Season the eggs with salt and pepper.

Cover the skillet and allow eggs to cook just until whites are set but yolks are still runny.

Remove shakshuka from heat and top with crumbled feta, fresh basil, and a drizzle of the Monini Toscano PGI Extra Virgin Olive Oil.

Serve warm with toasted bread.