Tuna Pesto Shakshuka

Ingredients:

• 1 can Dona Elena Diced Tomatoes 400g
• 3 pcs. Dona Elena Flat Fillet Anchovies, chopped
• 1 can Dona Elena Tuna Chunks in Sunflower Oil 185g, drained
• ¼ cup Dona Elena Pure Olive Oil
• 2 tbsps. Dona Elena Extra Virgin Olive Oil (for drizzling)
• 1 pc. medium sized white onion (julienne)
• ½ pc. red bell pepper (julienne)
• ½ pc. yellow bell pepper
• 1 tbsp. garlic, chopped
• ½ tsp. cumin
• 1 tsp. paprika
• ½ tsp. salt
• ½ tsp. pepper
• 1 tbsp. Langnese Bee Easy Wildflower Honey 250g
• ¼ tsp. dried chilli
• 3 pcs. eggs
• 2 tbsps. crumbled feta
• 1 tbsp. cilantro, chopped

Procedure:

1. Heat the pure olive oil in a cast iron skillet.
2. Sauté white onions until translucent then add chopped garlic and chopped anchovies.
3. Pour diced tomatoes then add the paprika, cumin, salt, pepper, dried chili, and honey.
4. Simmer for 2 mins.
5. Top the skillet with tuna and crack the eggs on top.
6. Do not mix.
7. Cover with a lid until the egg whites are cooked.
8. Top with crumbled feta and cilantro.
9. Drizzle extra virgin olive oil.