Shakshuka with Fennel and Feta
© Quentin Bacon

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.”

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  1. 2 tablespoons extra-virgin olive oil
  2. 1 small onion, cut into 1/2-inch dice
  3. 1 small fennel bulb, cored and thinly sliced
  4. 2 serrano chiles, seeded and chopped
  5. 1 jalapeño, seeded and finely chopped
  6. 1 green bell pepper, diced
  7. Kosher salt
  8. 2 garlic cloves, minced
  9. 1 tablespoon harissa
  10. 1 teaspoon sweet Spanish smoked paprika
  11. One 28-ounce can whole tomatoes, chopped with their liquid
  12. 1/2 cup water
  13. 6 large eggs
  14. 2 tablespoons chopped parsley
  15. 1/2 cup crumbled feta cheese
  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.
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.