Shakshuka with Harissa

I am always looking for ways to make meals interactive to encourage my kids to try new flavors. They have always been big fans of a soft cooked egg yolk so shakshuka was the perfect way to get in some extra nutrients with the tomato base. This is a simple and interactive meal that makes it a great option for the kids. They get to dip the bread into the rich egg yolks while also getting other healthy foods like tomatoes and peppers.

Ingredients

• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 4 cloves of garlic, finely chopped
• 1/4 cup of chopped kalamata olives
• 1 28 oz can of whole peeled tomatoes
• 1-2 tablespoons of harissa (adjust according to spice level wanted)
• 1/2 teaspoon smoked paprika
• salt and pepper to taste
• 5 to 6 eggs
• 3 tablespoons of feta cheese
• 2-3 tablespoons chopped parsley and/or cilantro for garnish at the end
• olive oil, enough to coat bottom of the pan and to drizzle over top when done
• crusty bread for dipping

Directions

1. Preheat the D3 Stainless Mother of All Pans and drizzle bottom of pan with olive oil.
2. Sauté onions and red bell pepper until onions begin to caramelize.
3. Add the garlic and olives then sauté for 1-2 minutes longer.
4. Crush tomatoes by hand and add to pan.
5. Add in harissa, smoked paprika, salt and pepper.
6. Mix and let simmer for 10 minutes.
7. Create divots in the sauce and add eggs.
8. Place under broiler for 2-4 minutes until eggs are cooked to preference.
9. Garnish with feta, fresh parsley and drizzle with olive oil for serving.
10. Serve with a toasted crusty bread.

Cook's Notes:

The handles will be hot when removing from the oven. Be sure to place oven mitts on each handle while resting on your counter or table.

Pro Tip

This is a great one-pan recipe with minimal clean up.

RECIPE BY

Pam – All-Clad employee

All-Clad working Mom of two kids that are always on the go.