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Shakshuka

Shakshuka – made with harissa, a spice paste from Northern Africa – is a more flavorful take on baked eggs.

This is one of our go – to weekend breakfasts. Feel free to scale the harissa paste up or down to your liking – I like to have it spicy enough that it builds, but not so spicy that it’s unenjoyable.

If you have extra sauce, save it for shakshuka pizza!! So good.

Serves 4

  • 1 medium onion, large dice
  • 2 green bell peppers, large dice
  • 4 cloves garlic, chopped (Or more or less to your taste)
  • 28 oz can crushed tomatoes
  • 14 oz can diced tomatoes
  • 1.5 – 2 Tbsp Harissa Paste (I use Mina Brand)
  • 1 tsp ground cumin
  • 6 oz feta, crumbled, divided
  • 8 eggs
  • Chopped cilantro leaves, for garnish
  • Toasted naan, for serving

Lightly coat the bottom of a large saute pan or braiser on medium heat.  (Use a pan that has a lid) Add the onion and bell pepper and season with salt and pepper.  Cook, stirring occasionally, until the onions are nearly softened and translucent, about 5 minutes.  Add the garlic and cook until fragrant, about one minute.   Stir in both cans of tomatoes, the harissa paste and cumin.  Season with salt and pepper and taste for seasoning and spice.  Add more harissa paste to taste, depending on how spicy you want it. Simmer until slightly thickened, about 3-5 minutes, then gently stir in 2/3 of the crumbled feta, trying not to break it up into the sauce too much. 

Crack the eggs into ramekins or small bowls.  With the back of a serving spoon, make a divot in the sauce and slide an egg into it.  Try not to let your divot go all the way to the bottom of the pan – you don’t want the egg to touch the pan directly.  Repeat this process, spacing the eggs out over the surface of the sauce, then cover and reduce to medium low.  Set a timer for 6 minutes, then check the eggs at one-minute intervals until done to your liking. I like mine with the whites nearly set and the yolks very runny – they will continue to carry over cook, so I pull them at that point to make sure I still get runny yolks when it’s served.  If you have a mix of runny yolk people and set yolk people, you can pull out the runny yolk eggs with a little sauce and keep them warm off to the side while the rest of the eggs cook a little longer. 

Serve by spooning some sauce into the bottom of a shallow bowl, then adding two eggs per dish.  Top with more crumbled feta and the cilantro and tuck piece or two of the warm naan on the sides of the dish.   

Save any leftover sauce for shakshuka pizza

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