Recipes Breakfast + Brunch Eggs Escarole Shakshuka 4.5 (2) 2 Reviews 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. By Vartan Abgaryan Published on December 17, 2020 Print Rate It Share Share Tweet Pin Email 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 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. 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. 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. Rate it Print