Shakshuka with Fennel and Feta

3 Ratings
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“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.” Slideshow:  More Delicious Breakfast Recipes 

By Gail Simmons
March 2012

Gallery

Credit: © Quentin Bacon

Recipe Summary

total:
50 mins
Yield:
6
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Ingredients

Directions

  • 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.

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  • 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.

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