4 large tomatoes, diced (San Marzano if possible, but any kind will do)
½ zucchini, diced
⅓ cup fresh spinach, lightly packed and coarsely chopped
Salt and pepper, to taste
¼ cup feta cheese, crumbled
3 large eggs
4-5 large basil leaves, chopped
To serve: torn focaccia or flatbread
Instructions
Heat a glug of olive oil in a medium sized pan. I love using cast iron for this since it serves nicely right in the pan and disperses the heat nicely, but use whatever you've got.
Add onions and cook until soft and translucent. Add garlic and cook for 2 minutes, until fragrant. Add oregano, rosemary and chili flakes, if using. Add zucchini and saute for 2-3 minutes. Add tomatoes and cook until they soften, breaking them up with the back of a spoon as they cook. Add spinach and cook until it softens, another 2 minutes or so.
Using a spoon, create three small wells in the tomato mixture. Crack an egg into each well. Crumble feta over the top, reduce heat to med-low, cover and cook for 5 minutes, or until the egg whites have mostly cooked. Baste the tops of the eggs with some of the tomato sauce underneath. Once the eggs are almost fully cooked, remove from heat (the eggs will continue to cook for a few minutes afterwards). Sprinkle with fresh basil and serve with torn focaccia or flatbreads. I like to serve this straight out of the pan, with a spoon to help scoop everything on to the bread.
Recipe by Port and Fin at https://portandfin.com/italian-eggs-in-shakshukatory/