Shakshuka
(Vegetarian, GF)
Yield: 2 Servings
Shakshuka
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Ingredients
- 1 cup Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 3 Garlic Cloves, minced
- 1 Jalapeño, diced
- 1 tsp Paprika
- 1/2 tsp Coriander
- 1/2 tsp Cumin
- 2 tsp Harissa Paste
- 1 - 28oz can Whole Peeled Tomatoes
- 2 oz Feta cheese
- 4 Eggs
- Olive oil
- Kosher Salt
- Black Pepper
- Chopped Cilantro and Parsley, to garnish
- Sourdough Bread, for serving
Instructions
- Over medium heat in a pan, sauté onion, bell pepper, jalapeño, and garlic with a drizzle of olive oil for 5-7 minutes.
- Add in spices and harissa paste and toast for a minute.
- Add in tomatoes, crushing them up a bit, and simmer uncovered on low heat for about 20 minutes.
- Season with kosher salt and black pepper to taste.
- Crack the eggs into a small bowl or ramekin and gently place then on top of the sauce.
- Cover the pan and let the eggs cook until the whites are just set, about 10 minutes.
- Finish with more black pepper, a sprinkle of salt over the eggs, and top with crumbled feta and chopped herbs.
