My neighbors recently added six new chickens to their flock, and I was lucky enough to be a beneficiary of their egg largesse, receiving a dozen gorgeous, jewel-like eggs. I also recently acquired some rose harissa, so the first thing that came to mind with what to do with the eggs was shakshuka, a middle eastern dish where tomatoes and red pepper are cooked into a thick sauce on the stovetop and eggs are then dropped into little wells in the sauce, where they poach. It’s easy, and one of the tastiest meals any time of the day.
Shakshuka
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, diced
2 garlic cloves, minced
1/2 teaspoon smoked paprika (if you have it)
1 28-ounce can of crushed tomatoes
2 tablespoons rose harissa
3 to 6 eggs
1/4 cup feta, crumbled
1/4 cup flat leaf parsley, chopped
Toasted bread or pita for dipping
Heat olive oil on medium heat in a 12-inch lidded saute pan. Add onion and red pepper, pinch of salt. Cook until onion softens and turns translucent, about 5-6 minutes. Reduce heat to medium-low and add garlic, smoked paprika (if using), and cook for 30 seconds until garlic releases its fragrance, then add the tomatoes and harissa. Simmer until sauce thickens, about 10 minutes. Make wells in the sauce, crack one egg into each. Cover saute pan with lid and allow to cook to preferred runniness, about 4-6 minutes. Sprinkle with feta and parsley and serve with toasted bread or pita for dipping into the sauce! Leftover sauce keeps well for making another batch of shakshuka within the next couple of days.