What to cook this weekend

3-Ingredient Shakshuka 

Yield: 
Serves 4  
Active Time: 10 minutes  
Total Time: 50 minutes 


Ingredients
•1/3 cup olive oil
•6 cups fresh pico de gallo, strained
•1 teaspoon kosher salt, plus more
•3 1/2 ounces crumbled feta (about 3/4 cup)
•6 large eggs
•Freshly ground black pepper

Preparation
Preheat oven to 375°F. Heat oil in a large ovenproof skillet over medium-low. Add pico de gallo and 1 tsp. salt and cook, stirring occasionally, until tomatoes are very soft and liquid has reduced by three-quarters, about 25 minutes. Stir in feta. Gently crack eggs into skillet, one at a time, over tomatoes, spacing evenly. Season with salt and pepper. 
Transfer skillet to oven and bake shakshuka until eggs are just set, 14–16 minutes. Serve hot in skillet.