Harissa-Spiced Shakshuka
Serves 6 | 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!
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Grade A egg • Yellow onion • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Garlic • Cilantro • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
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 traces of: 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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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 Spice Blend and half the garlic. Cook 1min, stirring often, until fragrant.
- 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.
- 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.)
- 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!)
- Divide shakshuka between bowls.
- Sprinkle feta and cilantro over top.
- Serve garlic flatbreads on the side for dipping.
