Shakshuka with Feta and Harissa

Shakshuka with feta and harissa offers a rich blend of poached eggs in a spicy tomato sauce, enhanced with harissa and cumin, and finished with a touch of creamy feta cheese. This dish combines savory, spicy, and creamy elements, creating a delightful meal suitable for brunch or dinner. It’s simple to prepare and serves as a visually appealing and satisfying dish. Enjoy it with crusty bread or pita to complete the experience.

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 can diced tomatoes
• 1 tbsp harissa paste
• 4 large eggs
• 1/4 cup feta cheese, crumbled
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Incorporate the minced garlic, cumin, paprika, and cayenne pepper, cooking for an additional minute.
4. Pour in the diced tomatoes and harissa paste, simmering the mixture for 10 minutes until the sauce has thickened.
5. Create small wells in the sauce and gently crack an egg into each.
6. Cover the skillet and let the eggs cook until they reach the desired doneness, approximately 5-7 minutes for runny yolks.
7. Sprinkle crumbled feta cheese and chopped parsley over the top before serving.

Keywords: Eggs, Tomato, Spicy, Main Course, North African

Spice Rack: Cumin, Paprika, Cayenne Pepper

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