Harissa Shakshuka with Feta & Herbs

I am team savory when it comes to breakfast and Shakshuka is one of my favorites. Savory, one skillet and best served with warm bread on the side? Sign me up! 

Harissa Shakshuka with Feta & Herbs

2 Tablespoons butter

1 large shallot, diced

¼ cup harissa (jarred Moroccan red pepper sauce)

1 (14.5 oz) can Don Pepino Pizza Sauce 

¼ teaspoon salt

4 eggs

¼ cup crumbled feta

1 Tablespoon chopped mint

1 Tablespoon chopped cilantro

1 warm baguette

 

Pre-heat oven to 375 degrees.

In a medium, oven proof sauté pan heat the butter over medium heat. Sauté the diced shallot until softened, about 5-8 minutes. Add the harissa and allow the mixture to come up to a simmer. Stir in the Don Pepino Pizza Sauce and half the salt and continue to cook until the sauce has thickened slightly.

Using a spoon, create four wells evenly across the surface of the sauce. Crack the eggs and gently place one in each well. Sprinkle the eggs with the remaining salt and transfer the skillet to the oven.

Cook until the whites are cooked through, about 10- 15 minutes.

Remove the pan from the oven, sprinkle with the feta, mint and cilantro. Serve with warm baguette, for dipping.

Serves 2- 4

 
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