Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.