Active Time
N/A
Total Time
50 MIN
Yield
Serves : 6
© Quentin Bacon

How to Make It

Step 1    

In a large skillet, heat the oil. Add the onion and fennel and cook over moderately high heat, stirring, until softened, 3 minutes. Add both chiles and the bell pepper and season with salt. Cook over moderate heat, stirring, until softened, about 8 minutes. Add the garlic, harissa and paprika and cook, stirring, until fragrant, 1 minute. Add the tomatoes and water and simmer over low heat until the sauce is thickened, 10 minutes.

Step 2    

Crack the eggs into the sauce. Cover and cook over moderately low heat until the whites are firm and the yolks are runny, 5 minutes. Spoon the sauce and eggs into bowls and sprinkle with the parsley and crumbled feta. Serve right away.

Notes

One Serving 191 cal, 10 gm fat, 2.7 gm sat fat, 18 gm carb, 5 gm fiber, 10 gm protein.

Serve With

Warm pita.

Suggested Pairing

Bright, strawberry-scented Beaujolais.

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Aggregate Rating value: 5

Review Count: 847

Worst Rating: 0

Best Rating: 5

Author Name: Hady Kayed

Review Body: I assume that a site like Food & Wine would do more research on the authenticity of the recipes and credibility of those submitting them. Most, if not all, the recipes in the "Israeli Recipes" category are in fact Arabic in General and some are Palestinian in Particular. They may have taken the land but they should never be allowed to steal our fore-mothers recipes.

Review Rating:

Date Published: 2016-10-16