Shakshuka with Fennel and Feta
- TOTAL TIME:
- SERVINGS: 6
“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.”
- 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 jalapeño, 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
- 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.
- 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.
Bright, strawberry-scented Beaujolais.