Escarole Shakshuka

4.5
(2)

Eggs poached in a savory sauce are livened up with the addition of silky, sweet escarole and tangy feta. A deliciously bright addition to your breakfast or brunch spread, serve with crusty bread or toast for sopping.

Escarole Shakshuka
Photo: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Active Time:
50 mins
Total Time:
1 hrs
Servings:
6

Ingredients

  • ¼ cup plus 1 tablespoon extra-virgin olive oil, divided

  • 1 (14-ounce) head escarole, chopped (about 8 cups)

  • ¾ cup finely chopped yellow onion

  • ¼ cup thinly sliced shallot

  • 4 medium garlic cloves, thinly sliced

  • 1 tablespoon harissa powder or 2 tablespoons harissa paste (such as New York Shuk)

  • 1 teaspoon coriander seeds, toasted and ground

  • ½ teaspoon cumin seeds, toasted and ground

  • 1 (28-ounce) can crushed San Marzano tomatoes

  • 1 (16-ounce) jar roasted red bell peppers, drained and finely chopped

  • 1 tablespoon kosher salt

  • 1 ½ teaspoons tomato paste

  • 1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice

  • 6 large eggs

  • 4 ounces feta cheese, crumbled (about 1 cup)

  • Toasted baguette slices, for serving

Directions

  1. Heat 1 tablespoon oil in a 12-inch ovenproof skillet over medium-high. Add escarole; cook, stirring often, until just wilted, about 2 minutes. Transfer escarole to a colander to drain; set aside. Wipe skillet clean.

  2. Preheat oven to 375°F. Add remaining ¼ cup oil to skillet; heat over medium-high. Add onion, shallot, and garlic; cook, stirring often, until softened, about 5 minutes. Stir in harissa, ground coriander, and ground cumin; cook, stirring often, until fragrant, about 30 seconds. Stir in crushed tomatoes, red peppers, salt, tomato paste, and lemon zest and juice. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring often, until thickened, about 30 minutes.

  3. Stir drained escarole into tomato mixture; remove from heat. Create 6 wells in tomato mixture; crack 1 egg into each well. Bake in preheated oven until eggs are just set, 12 to 14 minutes. Sprinkle with feta; serve with baguette.

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