Harissa Shakshuka
Harissa Shakshuka
Print Recipe
|
From Love and Lemons (loveandlemons.com)
Harissa Shakshuka
|
Print Recipe
|
From Love and Lemons (loveandlemons.com)
Ingredients
- 4 tbsp Frescolio Harissa Infused Olive Oil
- 1 cup yellow onion chopped
- 1 red pepper seeded and diced
- 1/4 tsp fine sea salt more to taste
- fresh ground pepper
- 3 medium garlic cloves diced
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- pinch cayenne pepper optional
- 1 28 oz can crushed tomatoes
- 1 cup fresh spinach chopped
- 3-5 eggs
- 1/3 cup crumbled feta can also use ricotta
- 1/4 cup fresh parsley leaves
- 1 avocado diced
- cilantro for garnish, optional
- toasted bread for serving
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- Heat 2 tbsp of Harissa Infused Olive Oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
- Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and additional 2 tbsp Harissa Infused Olive Oil. Simmer for 15 minutes until the sauce is thickened.
- Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
- Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and cilantro, if using. Serve with toasted bread for scooping.
Recipe Notes
This recipe uses our Harissa Infused Olive Oil. For a different flavour profile and similar heat intensity, try our Peperoncino Garlic Agrumato Olive Oil.
For less heat, try our Chipotle Infused Olive Oil, or for more heat, try our Cayenne Agrumato Olive Oil.