Shakshuka with Feta & Harissa
This Shakshuka recipe with harissa and feta is simple to prepare, full of flavor, and so much fun to enjoy outside of the usual breakfast. It's unbelievably delicious.
Servings: 4
Calories: 341kcal
Ingredients
- 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
- .25 tsp chili powder
- 28 oz can whole peeled roasted tomatoes
- 4 eggs
- .25 tsp salt
- .25 tsp pepper
- 6 oz feta in brine, drained, crumbled and portioned in half
- Handful cilantro and parsley to garnish
Instructions
- 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.
- 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.
- Reduce the heat to low, cover, and let simmer for about 10 more minutes. Careful not to let the bottom burn.
- 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.
- Serve hot and garnish with cilantro and parsley mixture, remaining feta, and crusty bread. Enjoy!
Nutrition
Serving: 2g | Calories: 341kcal | Carbohydrates: 12.7g | Protein: 21.5g | Fat: 23.2g | Saturated Fat: 9.5g | Cholesterol: 258mg | Sodium: 959mg | Fiber: 2.8g | Sugar: 5.9g