I love Shakshuka. It’s a veggie heavy (onions, peppers, tomatoes), spicy, Middle Easter / North African dish that works well from breakfast to dinner. I’ve also made version with meat and seafood (shrimp/prawns) or spinach and/or zuccchini. You always poach eggs in the stew and add feta after it is out of the oven. Most of the recipes that I have found are “to feed a crowd” though, with 6 to 8 eggs, so I decided to make a version just for one, or possibly two people. Serve with crusty bread or pita.
Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1 red bell pepper, sliced (or half red, half yellow or orange)
1 clove garlic, minced
1 (14.5-oz.) can diced tomatoes
1 teaspoon harissa (optional)
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon coriander
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
2 large eggs
1/4 cup crumbled feta
Freshly chopped parsley, for garnish
Sliced bread, for serving
Directions
Preheat oven to 375F. In a large skillet over medium heat, heat oil. Add onion 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, 10 minutes.
Transfer sauce to a small baking dish (mine was 7 x 4 1/2 inches). Make 2 divots / wells in the 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. Top with feta and garnish with parsley. Serve warm with bread.
