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Dairy
Easy
30 Minutes
Diets 
Using a good jarred salsa as the base makes this shakshuka quick and flavorful. Salty feta melts into the warm sauce, while a fresh mango salsa adds brightness and texture. Zucchini adds a bit of bulk, but can be left out if preferred. Keep in mind that even mild salsa can develop a bit more heat as it cooks.
1 zucchini, sliced into 1-inch pieces
1 tablespoon Tuscanini Olive Oil
1 (16-ounce) jar Old Williamsburg Salsa
2 to 4 eggs (2 pictured here)
1/2 cup crumbled feta
1 ripe mango, diced
4 green onions, thinly sliced
1/2 cup finely chopped red pepper
2 tablespoons Tuscanini Olive Oil
juice of 1 lemon or 3 tablespoons Tuscanini Lemon Juice
1 tablespoon Gefen Honey
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Heat olive oil in a large skillet over medium heat. Add zucchini and cook until browned on all sides, about five to six minutes.
Add the salsa, cover, and cook until the zucchini is tender, about five minutes more.
Use a spoon to create small wells in the sauce and crack the eggs into each well.
Sprinkle feta around the eggs. Cover and cook for five to eight minutes, until the eggs are set to your liking (seven to eight minutes for softly set yolks, pictured here).
While the eggs cook, combine all mango salsa ingredients in a bowl and mix well.
Spoon the mango salsa over the shakshuka just before serving. Add additional feta if desired.
Serve immediately.
Sponsored by Old Williamsburg
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