Shakshuka with Feta & Harissa

4 servings


10 minutes


25 minutes

  • 1 tbsp oil or butter
  • 1 yellow onion, diced
  • 1 red bell pepper, cleaned and diced
  • 4 large garlic cloves, minced
  • 2 tsp paprika
  • 2 tsp harissa paste
  • 2 tsp cumin
  • ¼ tsp chili powder
  • 28 oz can whole peeled roasted tomatoes
  • 4 eggs
  • ¼ tsp salt
  • ¼ tsp pepper
  • 6 oz feta in brine, drained, crumbled and portioned in half
  • Handful cilantro and parsley to garnish
  1. Preheat oven to 375 degrees. In a deep heavy bottom, oven-safe pan (such as cast iron), heat oil over medium heat and cook onion and pepper for about 10-15 minutes until extremely aromatic and soft. Add garlic and cook for another minute, stirring frequently.
  2. Add all of the spices and cook, stirring frequently, for about 1 minute. Pour in the tomatoes and using a wooden spoon, crush them until they are in small pieces and sauce-like.
  3. Reduce the heat to low, cover, and let simmer for about 10 more minutes. Careful not to let the bottom burn.
  4. Using a wooden spoon, mix in the first half of feta. Then, create 4 small wells for the eggs. Crack each egg into a well then season with salt and pepper. Place in the preheated oven and cook for about 8 minutes until the eggs have reach a desired level of doneness.
  5. Serve hot and garnish with cilantro and parsley mixture, remaining feta, and crusty bread. Enjoy!