Shakshuka with Fennel and Feta

"When I was 18 years old, I spent the summer in Israel, working on a beautiful kibbutz," Gail Simmons recalls. "My first job there was in the chicken house, gathering eggs. I was then transferred to the kitchen, where I was charged with making eggs every morning for hundreds of hungry fellow workers. I developed an ardent affection for humble egg dishes like shakshuka, often known in Italy as Eggs in Purgatory. It's a popular dish throughout the Middle East and perfect for any meal of the day."

  • Total Time:
  • Servings: 6
KEY: Well-Being, Middle Eastern, Healthy, Staff Favorites, Vegetarian, Breakfast, Brunch, Dinner

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, cut into 1/2-inch dice
  • 1 small fennel bulb, cored and thinly sliced
  • 2 serrano chiles, seeded and chopped
  • 1 jalapeƱo, seeded and finely chopped
  • 1 green bell pepper, diced
  • Kosher salt
  • 2 garlic cloves, minced
  • 1 tablespoon harissa
  • 1 teaspoon sweet Spanish smoked paprika
  • One 28-ounce can whole tomatoes, chopped with their liquid
  • 1/2 cup water
  • 6 large eggs
  • 2 tablespoons chopped parsley
  • 1/2 cup crumbled feta cheese

How to make this recipe

  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.
  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.

Contributed By Photo © Quentin Bacon Published March 2012

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How to Make Foolproof Fluffy Yeasted Donuts at Home




473644 recipes/shakshuka-fennel-and-feta 2013-12-06 Gail Simmons well-being|middle-eastern|6|healthy|staff-favorite|vegetarian|breakfast|brunch|weeknight-dinner march-2012 recipes,shakshuka-fennel-and-feta 473644
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