Shakshuka Recipe

Cooking Instructions

1. 1

   Prepare the Sauce

   In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5-7 minutes.

2. 2

   Add Garlic and Harissa

   Stir in minced garlic and harissa paste, cooking for an additional 1-2 minutes until fragrant.

3. 3

   Add Tomatoes and Spices

   Add the canned diced tomatoes, cumin, salt, and black pepper to the skillet. Stir well and let simmer for about 10 minutes, allowing the sauce to thicken.

4. 4

   Poach the Eggs

   Make four small wells in the sauce and gently crack an egg into each well. Cover the skillet and let the eggs poach for 5-7 minutes, or until the whites are set but the yolks are still runny.

5. 5

   Prepare the Croutons

   While the eggs are cooking, toast the sourdough slices until golden brown, then cut them into croutons.

6. 6

   Garnish and Serve

   Once the eggs are cooked, sprinkle with fresh mint, dill, and crumbled feta cheese. Serve hot with sourdough croutons on the side.