Serves 4 (2 eggs each)

2 T olive oil
1 onion, chopped
2 yellow and 1 red peppers, cut into ¼-inch dice
2 t ground cumin
1 bay leaf
¼ t salt
4 cloves garlic, finely chopped
1 (28-ounce) can whole plum tomatoes with juices, hand crushed
2 t tomato paste
4 t harissa
Chopped kale
8 large eggs (or 4 + 4 yolks)
5 oz feta cheese, cubed

Heat the olive oil in a large frying pan over high heat, soften onions for 2 mins. Add the peppers, bay leaf, cumin and ¼ tsp. salt. Stir and cook over high heat for about 8 minutes to allow the peppers to soften. Add garlic, cook 2 mins.

Add the tomatoes, tomato paste, and harissa, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around. Add water if needed. Taste for seasoning. Stir in the chopped greens.*

To finish them individually, preheat the oven to 375ºF. Divide the sauce into 4 baking dishes and press the feta cubes into the sauce. Set the baking dishes on a baking sheet, make 2 indentations in each, and crack and egg into the center. Bake until the eggs are cooked to your liking, basting the whites with some of the sauce midway during baking, which will take anywhere from 10 to 15 minutes – but begin checking them sooner to get them just right. If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over them, but avoid having it touch the yolks. You want to make sure that the whites are just set while the yolks are still runny.

*Note: can freeze the sauce at this point for quick shakshuka breakfasts in your future!

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