Cooking Instructions
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Step 1
In a large pan over medium-high heat, heat
Olive Oil (15 mL)
.
Step 2
Sauté
Shallot (1)
until translucent, add
Garlic (2 cloves)
. Sauté for another 30-45 seconds until fragrant.
Step 3
Add
Crushed Tomatoes (2 cans)
, halved
Whole Peeled Tomatoes (1 can)
,
Tomato Paste (35 g)
,
Ground Oregano (6 g)
,
Italian Seasoning (as needed)
,
Sun-Dried Tomatoes (15 g)
,
Chickpeas (1 can)
, and
Kalamata Olives (180 g)
. Allow to come to a simmer and reduce to medium-low heat.
Step 4
Break
Farmhouse Eggs® Large Brown Eggs (4)
one at a time and cook covered for about 5-7 minutes or until cooked to your desire.
Step 5
Remove from heat and add
Fresh Parsley (to taste)
and
Feta Cheese (to taste)
. Enjoy!
