Gluten-Free Shakshuka with Feta and Harissa

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 2 cloves Garlic
• about 790 g Canned Crushed Tomatoes
• 1-2 tsp Harissa Paste
• 1 tsp Paprika
• 0.5 tsp Cumin
• 8 large Eggs
• about 113 g Feta Cheese
• 2 tbsp Fresh Cilantro
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 medium Onion, cut into 1.27 cm pieces, and the 1 medium Red Bell Pepper, also cut into 1.27 cm 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 about 790 g 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 (148.9°C / 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 about 113 g 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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