Harissa-Spiced Shakshuka
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Harissa-Spiced Shakshuka

with Feta and Garlic Flatbreads

This traditional Middle-Eastern dish is the perfect brunch recipe! Perfectly-poached eggs are nestled into savoury tomato sauce and finished with a sprinkling of salty feta and fresh herbs. Don't forget to dip with the garlic flatbreads!

Tags:
Veggie
Spicy
Allergens:
Soy
Milk
Wheat
Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

6 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Gluten, Mustard)

6 unit(s)

Egg

(Contains Egg)

2 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Yellow Onion

2 unit(s)

Sweet Bell Pepper

3 unit(s)

Garlic, cloves

7 g

Cilantro

½ cup

Feta Cheese, crumbled

(Contains Milk)

7 g

Harissa Spice Blend

4 g

Cumin-Turmeric Spice Blend

(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Oil*

2 tbsp

Butter*

(Contains Milk)

¼ tsp

Sugar*

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Nutrition Values

Calories1600 kcal
Fat63 g
Saturated Fat20 g
Carbohydrate205 g
Sugar41 g
Dietary Fiber16 g
Protein58 g
Cholesterol640 mg
Sodium3220 mg
Trans Fat1 g
Potassium2650 mg
Calcium750 mg
Iron17 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Silicone Brush
Baking Sheet
Small Bowl

Cooking Steps

1
  • Before starting, preheat the oven to 450F. Wash and dry all produce.
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut onion into 1/4-inch pieces.
  • Peel, then mince or grate garlic.
  • Roughly chop cilantro.
2
  • Heat a large non-stick pan over medium. When hot, add 2 tbsp (4 tbsp) butter, then onions and peppers. (NOTE: For 12 servings, add butter to a large pot and continue with the recipe as written.)
  • Cook 5-8 min, stirring occasionally, until peppers are tender-crisp. Season with salt and pepper.
  • Add Harissa Spice Blend, Cumin-Turmeric Blend and half the garlic. Cook 1min, stirring often, until fragrant.
3
  • To the pan with veggies, add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water
  • Bring to a simmer, stirring occasionally for 5-8 min, until sauce thickens slightly. Season with salt and pepper. 
4
  • Once simmering, reduce heat to low. Using a spoon, make 6 craters in sauce. Crack 1 egg into each crater. Season with salt and pepper. Cover the pan with a lid. Cook 4-5 min, until eggs are set but slightly runny in the middle.**
  • (NOTE: For 12 servings, transfer tomato and veggie mixture to a 9x13-inch baking dish, then make 12 craters in sauce. Crack 1 egg into each crater, then season with salt and pepper. Bake in the middle of the oven for 7-8 min until eggs are set but slightly runny.) 
5
  • Meanwhile, in a small bowl, stir together remaining garlic and 2 tbsp (4 tbsp) oil. Season with salt and pepper.
  • Brush garlic oil over flatbreads. Cut flatbreads into quarters, then arrange on an unlined baking sheet.,
  • Toast flatbreads in the bottom of the oven for 5-6 min until lightly golden. (TIP: Keep an eye on them so they don't burn!)
6
  • Divide shakshuka between bowls.
  • Sprinkle feta and cilantro over top.
  • Serve garlic flatbreads on the side for dipping.