A delightful Mediterranean-inspired dish combining eggs, shrimp, and a flavorful tomato sauce, perfect for a hearty meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the right texture for the eggs.
Heat the olive oil in a large oven-safe skillet over medium heat.
Use a skillet with a lid for better heat retention.
Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Stir occasionally to prevent burning and ensure even cooking.
Stir in the minced garlic and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Sprinkle in the cumin and cayenne pepper, stirring for 30 seconds to release their aromas.
Toasting the spices enhances their flavor.
Mix in the drained garbanzo beans and stir to combine.
Ensure the beans are well-drained to avoid excess liquid in the dish.
Pour in the tomato sauce and let it simmer for 3-4 minutes.
Simmering allows the flavors to meld together.
Stir in half of the crumbled feta cheese.
Adding the cheese now helps it melt into the sauce.
Carefully crack the eggs over the sauce, spacing them evenly.
Create small wells in the sauce to hold the eggs in place.
Gently nestle the shrimp into the sauce around the eggs.
Ensure the shrimp are partially submerged for even cooking.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the egg whites are set.
Check the eggs periodically to avoid overcooking the yolks.
Remove from the oven and sprinkle the remaining feta cheese on top.
Let the dish rest for a minute before serving to settle the flavors.
Serve hot with a sprinkle of salt and pepper to taste.
Pair with crusty bread or a side salad for a complete meal.
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