Shakshuka with Harissa-Spiced Tomato Sauce and Whipped Feta
15min
15min
4
420
Chef's Note
For the best texture contrast, ensure your eggs are just set with runny yolks. The harissa paste's heat level varies by brand, so adjust according to your preference. For a time-saving tip, the whipped feta can be made a day ahead and stored in the refrigerator.
Tags
Ingredients
6 oz feta cheese
2 tbsp Greek yogurt
1 tsp lemon zest
1 tbsp lemon juice
3 tbsp olive oil
1 medium red onion
1 medium red bell pepper
4 cloves garlic cloves
2 tbsp harissa paste
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground coriander
28 oz canned crushed tomatoes
1 tbsp tomato paste
1 tsp honey
8 large eggs
1/4 cup fresh cilantro
2 tbsp fresh mint
1 tsp za'atar
1/2 tsp Aleppo pepper flakes
4 slices sourdough bread
1 tsp salt
1/2 tsp black pepper
Instructions
- 1
Begin by preparing the whipped feta. In a food processor, combine 6 oz of feta cheese, 2 tbsp of Greek yogurt, 1 tsp of lemon zest, and 1 tbsp of lemon juice. Process until smooth and creamy, about 2 minutes. Transfer to a small bowl and refrigerate until ready to serve.
- 2
Heat a large, deep skillet over medium heat and add 3 tbsp of olive oil. Once hot, add the finely diced red onion and sauté for 3 minutes until translucent.
- 3
Add the diced red bell pepper and cook for another 3 minutes until slightly softened.
- 4
Add 4 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
- 5
Stir in 2 tbsp of harissa paste, 1 tsp of ground cumin, 1 tsp of smoked paprika, and 1/2 tsp of ground coriander. Toast the spices for 1 minute to release their aromatics.
- 6
Pour in the 28 oz can of crushed tomatoes and add 1 tbsp of tomato paste. Stir well to incorporate all ingredients.
- 7
Add 1 tsp of honey to balance the acidity, along with 1 tsp of salt and 1/2 tsp of black pepper. Reduce heat to medium-low and simmer for 5 minutes to allow flavors to meld.
- 8
Using the back of a spoon, create 8 wells in the sauce. Carefully crack an egg into each well.
- 9
Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (adjust cooking time for desired doneness).
- 10
While the eggs are cooking, toast 4 slices of sourdough bread.
- 11
Once eggs are cooked to your liking, remove from heat. Dollop the whipped feta around the eggs and sprinkle with 1/4 cup chopped cilantro, 2 tbsp chopped mint, 1 tsp za'atar, and 1/2 tsp Aleppo pepper flakes.
- 12
Serve immediately with the toasted sourdough bread for dipping into the sauce and eggs.
Nutrition Information (per serving)
420
22g
32g
24g
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