Recipes Shakshuka with Fennel and Feta 2.3 (3) 5 Reviews "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 Gail Simmons Instagram Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show's inception in 2006, she has lent her expertise as a permanent judge on BRAVO's Emmy and James Beard Award-winning series Top Chef, now in its 19th successful season. She is a co-host of The Good Dish, the new daily syndicated series offering delicious recipes, real-life wisdom, and conversations on the topics of the day, and most recently was host of Top Chef Amateurs, as well as IronChef Canada. From 2004 to 2019, Gail served as the special projects director at Food & Wine. Food & Wine's Editorial Guidelines Updated on January 30, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Total Time: 50 mins Yield: 6 Ingredients 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 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. 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. Rate it Print