Make-ahead Shakshuka

• servings: 4-6 servings
• active time: 1 hour
• total time: 1 hour

Ingredients

3 tablespoons olive oil (less if using a non-stick pan)

1 large onion (diced)

2 medium bell peppers (charred, peeled, diced)

5 cloves garlic (minced)

3 tsp harissa paste (see notes)

2 tsp cumin

2 tsp paprika

3/4 tsp turmeric

28 ounce can crushed tomatoes

15 ounce can diced tomatoes (optional)

1 Tbsp honey

1 Tbsp red wine vinegar (sub with mirin)

1-2 tsp sea salt (to taste)

½ tsp fresh ground pepper

¼ cup feta/goat cheese

6-8 eggs

Black pepper, parsley leaves, feta cheese, and some olive oil (to serve)

Directions

Sauté veggies

Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally until they are translucent, about 5 minutes.

Add the bell peppers, reduce the heat to medium, and continue to cook for another 10 minutes, or until the peppers and onions are very soft.

Add the garlic, harissa, cumin, paprika, and turmeric and cook for 1 minute more.

Simmer with tomatoes

Add the crushed tomatoes, diced tomatoes, honey, red wine vinegar, 1 teaspoon of sea salt, and pepper and stir well. Bring it to a simmer then reduce the heat to medium-low and simmer for 15 minutes, stirring several times. (You can put a lid half on the pan to prevent splatters, but don't cover the pan all the way or it won't thicken.)

Stir in the feta cheese then taste and add more salt if desired. Remove the skillet from the heat.

Add eggs (or later)

Make 8 small holes in the sauce, making sure that the bottom of the pot isn't showing. Carefully crack an egg into each hole. It is easiest to do this by cracking an egg into a small bowl and then pouring it into the hole in the sauce.

Cook eggs (if not sous vide)

Put the pan back onto medium-low heat and cover the pan. Cook the eggs for 5-7 minutes, until the whites are cooked and the yolks runny.

Serve the harissa shakshuka with black pepper, minced parsley, and some feta cheese sprinkled over the top.

Nutrition

• Serving Size: 1 serving = ¼ of the rec
• Calories: 326 kcal
• Total Fat: 21 g
• Saturated Fat: 5 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Cholesterol: 372 mg
• Sodium: 1933 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 4 g
• Total Sugars: 13 g
• Protein: 15 g