Recipe courtesy of Molly Yeh
Save Recipe Print
Shakshuka with Feta
Total:
50 min
Active:
50 min
Yield:
8 servings
Level:
Intermediate
Total:
50 min
Active:
50 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings.

Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all. 

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Shakshuka

Recipe courtesy of Tia Mowry

Shakshuka

Recipe courtesy of Food Network Kitchen

Shakshuka with Chickpeas

Recipe courtesy of Food Network Kitchen

Eggs in Purgatory: Shakshuka

Recipe courtesy of Aida Mollenkamp

Mediterranean Eggs (Shakshuka)

Recipe courtesy of Meny Vaknin

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories