- ¼ cup olive oil
- 1 small yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 5 cloves garlic, crushed then sliced
- 1 teaspoon whole cumin seeds, ground
- 1 tablespoon paprika
- 1 (28-ounce) can San Marzano whole tomatoes
- 1 ½ tablespoons harissa
- ½ cup water
- Sea salt, to taste
- 8 eggs
- ½ cup crumbled feta cheese
- 1 tablespoon chopped flat-leaf parsley
Heat oil in a 12-inch skillet over medium-high heat. Add onions and green peppers and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a bowl and crush with your hands. Add crushed tomatoes with their liquid and harissa to skillet along with the water. Reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that the eggs are evenly distributed across the sauce’s surface. Cover the skillet and cook until the whites are set but the yolks are still runny, 5 to 7 minutes*. Using a spoon, baste the whites of the eggs with the tomato mixture, being careful not to disturb the yolk.
Sprinkle shakshuka with feta and parsley.
*The USDA recommends cooking eggs until both the white and yolk are firm. If you prefer your eggs cooked to a different doneness, please do so at your own discretion.
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