Ingredients
2 tbsp. extra-virgin olive oil
1 tbsp. large onion, sliced
2 red bell peppers, sliced
3 cloves garlic, minced
2 (28-oz.) cans crushed tomatoes
1 (14.5-oz.) can diced tomatoes
1 tbsp. harissa, (optional)
2 tsp. cumin
1 tsp. paprika
1/2 tsp. coriander
1/2 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
8 large eggs
1/2 c. crumbled feta
Freshly chopped parsley, for garnish
Sliced bread, for serving
Preparation
Step 1Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add onions and cook until caramelized, 20 minutes. Add bell peppers and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute more. Pour in tomatoes, harissa, and spices and season with salt and pepper. Let simmer to thicken slightly, 10 minutes.Step 2Transfer sauce to a 9”-x-13” baking pan. Make 8 wells in sauce then crack an egg into each well. Season eggs with salt and pepper. Cover with aluminum foil and bake until egg whites are just set, 12 to 15 minutes.Step 3Top with feta and garnish with parsley. Serve warm with bread.
Shakshuka most commonly appears as eggs that are cracked into a freshly made, slighlty spicy, tomato sauce. The eggs then cook and are served in the sauce. It is claimed by many cultures and its origins though the general consensus is that it was created by Arabic people in the northwest of Africa. Now while you could simply use a great jar of tomato sauce (which we definitely do on busy weeknights), we find the that this sauce made with harissa and bell pepper, makes for a more substantial and flavorful base. Though you could serve this for breakfast, brunch, lunch or dinner, the only thing requirement is that you serve it along with some warm bread or pita to sop up all the runny egg yolk and spicy sauce.
