Ingrediants
1 medium onion, thinly sliced
1 large red pepper, cored + thinly sliced
kosher salt
1 red fresno chile, thinly sliced
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp harissa powder
¼ tsp ground cumin
¼ tsp ground coriander
1 (28 oz) can whole peeled tomatoes
8 eggs
2 avocados, pitted + sliced ¼”
½ cup pitted + halved green olives
½ cup crumbled feta cheese
2 scallions, thinly sliced
½ tsp lemon zest
1 lemon, juiced
2 tbsp olive oil, plus more as needed
2 tbsp chopped parsley
freshly cracked black pepper
fresh bread toasted in olive oil, for serving
Method
Heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Add the onion and red pepper. Season with a pinch of salt. Cook for about 10 minutes, stirring often, until caramelized and tender.
Add the red fresno chile and garlic. Cook for another 2 minutes. Stir in the paprika, harissa, cumin, and coriander. Cook the spices for a minute or so.
Pour in the tomatoes. Use a wooden spoon to break the tomatoes into bite-size pieces. Bring the sauce to a simmer, reduce the heat to low, and cook for 10 minutes. Season with salt to taste.
Make 8 “wells” in the sauce and crack the eggs into each one. Turn the heat up to medium-low. Cover the skillet with a lid and cook for 12-15 minutes, or until the egg whites are set and the egg yolks are still slightly runny (or to your liking).
Meanwhile, combine the avocado, olives, feta, scallions, lemon zest, lemon juice, olive oil, and parsley in a mixing bowl. Stir well. Season with salt and black pepper to taste.
Serve the shakshuka with the avocado salad and toasted bread alongside.
