Shakshuka - Washington Dairy

Shakshuka

3-4 servings | Prep Time: 5-10 min | Cook Time: 35-40 min 

Ingredients:

 

Shake up your weekend brunch with this spicy variation on shakshuka!

Shakshuka originated in North Africa and has taken on many versions along the way. Seattle-based dietitian Tess Han included harissa, a North African chile sauce, to add the perfect punch of heat 🔥  and crumbled feta on top from Cherry Valley Dairy. Pair this with your favorite sourdough or French bread and you’ve got yourself a hearty, savory, and well-balanced breakfast. High in protein, vitamins A, C, K, and fiber—all of which help maintain a healthy gut, stable blood sugars, and strong immune system!


Shakshuka

3-4 servings | Prep Time: 5-10 min | Cook Time: 35-40 min 

Ingredients:

  • 2 tbsp avocado oil
  • 1 medium onion, thinly sliced
  • 1 large bell pepper (fresh, roasted, or both)
  • 3 garlic cloves, minced (1 tbsp)
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1 28 oz can crushed tomatoes, preferably fire-roasted
  • 1 tbsp tomato paste
  • 2 tbsp harissa
  • Salt and pepper, to taste
  • 1/2 cup crumbled Cherry Valley Dairy Feta
  • 5-6 eggs
  • Chopped parsley or cilantro, for serving
  • Avocado, for serving

 

Directions:
  1. Heat oil in a medium to large skillet over medium-low heat.
  2. Add onions and bell pepper. Cook until very soft, about 10 minutes. Season generously with salt and pepper
  3. Add in garlic and spices, stir for 30 seconds. Then add tomatoes, tomato paste, and harissa. Stir and simmer for 15 minutes until sauce thickens, stirring occasionally.
  4. While the sauce is simmering, prepare toppings. Chop parsley/cilantro, slice avocado, and toast bread.
  5. Make wells for the eggs with the back of a large spoon. Crack 5-6 eggs into wells depending on your pan size, spreading them out evenly. Cover pan and cook for about 10-15 minutes until eggs are set.
  6. Garnish with herbs, feta, and avocado. Serve immediately with toasted bread.

 

 

 
 
 
 
 
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A post shared by Dairy Farmers of Washington (@wadairyfarmers)

 

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