Gluten-Free Shakshuka with Feta and Harissa

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 2 cloves Garlic
• 28 oz Canned Crushed Tomatoes
• 1-2 tsp Harissa Paste
• 1 tsp Paprika
• 0.5 tsp Cumin
• 8 large Eggs
• 4 oz Feta Cheese
• 2 tbsp Fresh Cilantro
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 medium Onion, cut into 1/2-inch pieces, and the 1 medium Red Bell Pepper, also cut into 1/2-inch pieces. Cook, stirring often, until the vegetables are softened, about 5 minutes.
2. 2Add the 2 cloves of Garlic, minced, to the skillet. Cook for 1 minute more, stirring constantly, until you can smell the garlic, about 1 minute.
3. 3Pour in the 28 oz Canned Crushed Tomatoes. Stir in the 1-2 tsp Harissa Paste, 1 tsp Paprika, 0.5 tsp Cumin, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (300°F / 150°C). Let it cook, uncovered, stirring occasionally, for 10 minutes, allowing the flavors to meld.
4. 4Using the back of a spoon, carefully create 8 small wells in the surface of the tomato sauce. These will be where the eggs cook.
5. 5Gently crack one large Egg into each of the 8 wells you made in the sauce. Be careful not to break the yolks.
6. 6Cover the skillet with a lid. Cook for 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. The whites should look opaque.
7. 7Remove the skillet from the heat. Sprinkle the 4 oz Feta Cheese evenly over the top of the Shakshuka. Garnish with the 2 tablespoons of Fresh Cilantro.
8. 8Serve the Shakshuka immediately, directly from the skillet.

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