Shakshuka with Feta & Avocado Salad
traditional “shakshuka” (eggs poached in a spicy red pepper tomato sauce) topped with a fresh feta & avocado salad
servings: 4
Ingredients
Scale
- 1 medium onion, thinly sliced
- 1 large red pepper, cored + thinly sliced
- kosher salt
- 1 red fresno chile, thinly sliced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp harissa powder
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 1 (28 oz) can whole peeled tomatoes
- 8 eggs
- 2 avocados, pitted + sliced ¼”
- ½ cup pitted + halved green olives
- ½ cup crumbled feta cheese
- 2 scallions, thinly sliced
- ½ tsp lemon zest
- 1 lemon, juiced
- 2 tbsp olive oil, plus more as needed
- 2 tbsp chopped parsley
- freshly cracked black pepper
- fresh bread toasted in olive oil, for serving
Instructions
- Heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Add the onion and red pepper. Season with a pinch of salt. Cook for about 10 minutes, stirring often, until caramelized and tender.
- Add the red fresno chile and garlic. Cook for another 2 minutes. Stir in the paprika, harissa, cumin, and coriander. Cook the spices for a minute or so.
- Pour in the tomatoes. Use a wooden spoon to break the tomatoes into bite-size pieces. Bring the sauce to a simmer, reduce the heat to low, and cook for 10 minutes. Season with salt to taste.
- Make 8 “wells” in the sauce and crack the eggs into each one. Turn the heat up to medium-low. Cover the skillet with a lid and cook for 12-15 minutes, or until the egg whites are set and the egg yolks are still slightly runny (or to your liking).
- Meanwhile, combine the avocado, olives, feta, scallions, lemon zest, lemon juice, olive oil, and parsley in a mixing bowl. Stir well. Season with salt and black pepper to taste.
- Serve the shakshuka with the avocado salad and toasted bread alongside.