Made with only a handful of pantry staples, shakshuka with feta is a cozy weekend breakfast full of warm spices and brimming with flavor.
Ingredients
2Tablespoonsextra virgin olive oil, plus more for sourdough
1medium-sizedyellow onion
1jalapeno
2clovesgarlic
1teaspoonkosher salt (plus more if needed)
fresh cracked black pepper
1teaspooncumin
1teaspoonpaprika
½teaspooncoriander
1teaspoonharissa (optional)*
32oz.can whole peeled tomatoes**
5largeeggs
⅓cupfeta
parsley and mint for garnish
6largeslices sourdough bread
Instructions
In a large skillet, heat the oil over medium heat. Thinly slice the onion into rings, and de-seed and dice the jalapeno. Cook the onion and jalapeno in the oil for 10-12 minutes until soft, stirring occasionally. Add the garlic, salt, several cranks of fresh cracked pepper, cumin, paprika, coriander, and harissa if using, and cook for an additional minute.
Add the whole, peeled tomatoes and the accompanying juices to the skillet, crushing the tomatoes with your hands one at a time as you release them. Stir everything together and cook on low for 30 minutes, stirring occasionally. The tomatoes will reduce and develop flavor, and the vegetables will continue to soften.
Taste the tomato-onion mixture and add additional salt if needed. With the back of a wooden spoon, make five impressions in the tomato sauce, big enough to cradle an egg. Gently crack the eggs one at a time, keeping the yolks intact, and pour eggs into the five prepared dips. Cover the top of the skillet with a lid or a cookie sheet, and cook until egg whites are set but yolks are still soft and runny (about 5-7 minutes).
Remove skillet from heat and top dish with chopped-up parsley and/or mint, a handful of feta, and a very light swirl of olive oil. Brush sourdough bread slices with extra virgin olive oil and toast under broiler in oven for about 1 minute- until edges of toast are a deep golden brown or even slightly charred. Serve toast with shakshuka and devour immediately.
Notes
*Harissa gives this dish a little more kick and adds some depth to the overall flavor of the dish. You can add up to 1 Tablespoon of it or omit it completely. We love the harissa sold at Trader Joe’s, which they have in stock year-round.**We recommend using whole, peeled San Marzano tomatoes for this dish, which will yield the best results.