Shakshuka
2 Tbsp olive oil
1 medium yellow onion, chopped
1 tsp kosher salt, divided
3 Tbsp Red Bell Pepper – Diced
1 tsp Garlic – Minced
2 tsp Harissa Seasoning
2 Tbsp tomato paste
1 Tbsp +/- sugar
1 (28 oz) can crushed tomatoes
1 Tbsp Parsley
1 cup packed baby spinach, roughly chopped
¼ cup packed cilantro leaves, roughly chopped, divided
6 ea eggs
½ cup crumbled feta or goat cheese
to season kosher salt & black pepper
1 loaf warm crusty bread or pita, for serving
special equipment: 12-inch skillet with lid
Preheat oven to 350ºF.
Heat oil in a large, oven-safe skillet over medium heat. Add onion and ½ teaspoon salt. Sauté, stirring often, until onions are softened and just beginning to turn golden.
Reduce heat to medium-low; stir in red pepper, garlic, harissa, tomato paste, and sugar. Cook until fragrant, about 1 minute.
Stir in crushed tomatoes, parsley, and remaining ½ teaspoon of salt. Increase heat to medium; maintain a gentle simmer for 10 to 12 minutes until sauce thickens slightly. Stir in spinach and all but 2 tablespoons of cilantro. When wilted, turn off heat. Taste; adjust seasonings as needed.
Using the back of a spoon, create six shallow wells in the sauce that will help cradle the eggs. Crack an egg into each well and season each with a little salt and pepper.
Cover pan and transfer to the middle rack of the preheated oven. Bake for 8 to 10 minutes or until the whites are opaque but the yolks are still soft. Remove from oven and top with crumbled cheese and remaining cilantro. Serve with plenty of warm or toasted bread for soaking up the sauce.
Heat oil in a large, oven-safe skillet over medium heat. Add onion and ½ teaspoon salt. Sauté, stirring often, until onions are softened and just beginning to turn golden.
Reduce heat to medium-low; stir in red pepper, garlic, harissa, tomato paste, and sugar. Cook until fragrant, about 1 minute.
Stir in crushed tomatoes, parsley, and remaining ½ teaspoon of salt. Increase heat to medium; maintain a gentle simmer for 10 to 12 minutes until sauce thickens slightly. Stir in spinach and all but 2 tablespoons of cilantro. When wilted, turn off heat. Taste; adjust seasonings as needed.
Using the back of a spoon, create six shallow wells in the sauce that will help cradle the eggs. Crack an egg into each well and season each with a little salt and pepper.
Cover pan and transfer to the middle rack of the preheated oven. Bake for 8 to 10 minutes or until the whites are opaque but the yolks are still soft. Remove from oven and top with crumbled cheese and remaining cilantro. Serve with plenty of warm or toasted bread for soaking up the sauce.