Shakshuka with Feta and Soft Boiled Eggs

April 02, 2019

• 3 tablespoons extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 3 garlic cloves, thinly sliced
• 1 tablespoon of harissa
• 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
• 4 fresh small tomatoes peeled, seeded and coarsely chopped
• ¾ teaspoon salt, more as needed
• ¼ teaspoon black pepper, more as needed
• 5 ounces feta cheese, crumbled (about 1 1/4 cups)
• 6 large eggs
• Chopped parsley to top

Heat oil in a large skillet over medium heat. Add onion and cook gently until very soft and starting to brown, about 20 minutes. Add garlic for another 5 minutes. Then stir in your harissa and cook for another minute. Add your fresh tomatoes and cook for 5 minutes. Pour in your canned tomatoes and add your salt and pepper. Keep cooking until tomatoes thicken and turns a deep red. 

While your sauce is cooking, soft boil your eggs. The best way to do this is by ringing a pot of water to boil, tapping each side of the egg to lightly crack (this will make it easier to peel) and cook for just under 7 minutes. At the under 7 minute mark run the eggs under cold water until you can peel.

Plate your Shakshuka mixture, sprinkle feta and herbs on top, slice your soft boiled eggs, drizzle with olive oil and finish with some Maldon salt. 

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