Shakshuka with Fennel and Feta
- 2 tablespoons extra-virgin olive oil
- 1 small onion, cut into 1/2-inch dice
- 1 small fennel bulb, cored and thinly sliced
- 2 serrano chiles, seeded and chopped
- 1 jalapeno, seeded and finely chopped
- 1 green bell pepper, diced
- Kosher salt
- 2 garlic cloves, minced
- 1 tablespoon harissa
- 1 teaspoon sweet Spanish smoked paprika
- One 28-ounce can whole tomatoes, chopped with their liquid
- 1/2 cup water
- 6 large eggs
- 2 tablespoons chopped parsley
- 1/2 cup crumbled feta cheese
- In a large skillet, heat the oil.
- Add the onion and fennel and cook over moderately high heat, stirring, until softened, 3 minutes.
- Add both chiles and the bell pepper and season with salt.
- Cook over moderate heat, stirring, until softened, about 8 minutes.
- Add the garlic, harissa and paprika and cook, stirring, until fragrant, 1 minute.
- Add the tomatoes and water and simmer over low heat until the sauce is thickened, 10 minutes.
- Crack the eggs into the sauce.
- Cover and cook over moderately low heat until the whites are firm and the yolks are runny, 5 minutes.
- Spoon the sauce and eggs into bowls and sprinkle with the parsley and crumbled feta.
- Serve right away.
extravirgin olive oil, onion, fennel bulb, serrano chiles, jalapeno, green bell pepper, kosher salt, garlic, harissa, sweet spanish, tomatoes, water, eggs, parsley, feta cheese
Taken from www.foodandwine.com/recipes/shakshuka-fennel-and-feta (may not work)