Shakshuka with Fennel and Feta Recipe

Name: Shakshuka with Fennel and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large skillet, heat the oil.
2
Add the onion and fennel and cook over moderately high heat, stirring, until softened, 3 minutes.
3
Add both chiles and the bell pepper and season with salt.
4
Cook over moderate heat, stirring, until softened, about 8 minutes.
5
Add the garlic, harissa and paprika and cook, stirring, until fragrant, 1 minute.
6
Add the tomatoes and water and simmer over low heat until the sauce is thickened, 10 minutes.
7
Crack the eggs into the sauce.
8
Cover and cook over moderately low heat until the whites are firm and the yolks are runny, 5 minutes.
9
Spoon the sauce and eggs into bowls and sprinkle with the parsley and crumbled feta.
10
Serve right away.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Shakshuka with Fennel and Feta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shakshuka with Fennel and Feta

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