Shakshuka with Herb-Infused Olive Oil & Feta
20min
25min
4
420
Chef's Note
For the best flavor, make the herb-infused oil a few hours ahead or even the night before. The longer the herbs steep in the oil, the more pronounced the flavor will be. If you like more heat, add a diced jalapeño with the bell pepper.
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Ingredients
3 tablespoons olive oil
1 medium, diced red onion
1 medium, diced red bell pepper
3 minced garlic cloves
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
28 oz can crushed tomatoes
2 tablespoons tomato paste
6 large eggs
4 oz, crumbled feta cheese
1/4 cup, chopped fresh parsley
1/4 cup, chopped fresh cilantro
2 tablespoons, chopped fresh dill
1 tablespoon, chopped fresh mint
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon black pepper
4 slices, for serving sourdough bread
Instructions
- 1
For the herb-infused oil: In a small bowl, combine 2 tablespoons of olive oil with half of the chopped parsley, cilantro, dill, mint, and the lemon zest. Stir well and set aside to infuse while preparing the shakshuka.
- 2
Heat a large, deep skillet over medium heat and add the remaining 1 tablespoon of olive oil. Add the diced red onion and bell pepper, cooking for 5-7 minutes until softened.
- 3
Add the minced garlic, cumin, paprika, and cayenne pepper to the skillet. Stir and cook for 1 minute until fragrant.
- 4
Pour in the crushed tomatoes and add the tomato paste. Stir well to combine. Season with salt and black pepper. Bring the mixture to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
- 5
Using the back of a spoon, make 6 wells in the sauce. Carefully crack an egg into each well. Cover the skillet and cook for 5-8 minutes, until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
- 6
Remove the skillet from heat. Sprinkle the crumbled feta cheese over the dish, then drizzle with the herb-infused olive oil.
- 7
Garnish with the remaining fresh herbs and serve immediately with warm sourdough bread for dipping.
Nutrition Information (per serving)
420
19g
24g
28g
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