Warming Harissa Shakshuka
with Feta and Garlic Flatbread- Milk
- Soy
- Wheat
- Egg
- May contain traces of allergens
- Gluten
- Mustard
- Peanuts
- Wheat
- Milk
- Soy
- Sulphites
- Sesame
- Tree nuts
- Triticale
This traditional Middle-Eastern dish is the perfect brunch recipe! Packed with flavour, the perfectly poached eggs are nestled into a savoury tomato sauce and finished with a sprinkling of salty feta and fresh herbs. Don't forget to dip with the garlic flatbread! 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).
Ingredients
6 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: 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 be present: 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 facts
Utensils
Cooking Steps
- Before starting, preheat the oven to 450F.
- 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 heat. 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, stirring occasionally, until peppers are tender-crisp, 5-8 min. Season with salt and pepper.
- Add Harissa Spice Blend, Cumin-Turmeric Blend and half the garlic. Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water to the pan with veggies.
- Bring to a simmer, stirring occasionally, until sauce thickens slightly, 5-8 min. 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 until eggs are set but slightly runny in the middle, 4-5 min.**
- (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 flatbread. Cut flatbread into quarters, then arrange on an unlined baking sheet.
- Toast naan in the bottom of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on them so they don't burn!)
- Divide shakshuka between bowls.
- Sprinkle feta and cilantro over top.
- Serve garlic naan on the side for dipping.
