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Mini Shakshukas
5 from 6 votes

Mini Shakshukas

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Course: Breakfast, Dinner
Cuisine: American, Vegetarian

Ingredients

  • 2 teaspoons olive oil plus more for brushing on the bread
  • 1/2 yellow onion finely diced
  • 1 red bell pepper diced
  • 3 garlic peeled and minced, cloves
  • 1 to 2 tablespoons harissa paste *see note below
  • 2 teaspoons cumin ground
  • 1/2 teaspoon ground coriander
  • 1 crushed tomatoes 28-ounce can, I like San Marzano
  • 2 tablespoons parsley plus more for garnish, Italian, minced
  • salt to taste
  • 2 ounces feta cheese crumbled, or goat cheese
  • 4 egg large
  • bread brushed with olive oil, for serving, grilled or toasted

Instructions

    Cup of Yum
  1. In a medium pot, set over medium heat, add the olive oil. When hot, add the yellow onion and red bell pepper. Cook until slightly softened, about 3 to 4 minutes. Stir in garlic, harissa paste, cumin, coriander and cook for 1 minute, just until toasted and fragrant.
  2. Pour in the crushed tomatoes and bring the tomato sauce to a simmer. Cover slightly (just so the bubbling doesn’t make a mess on your stove) and cook for about 15 minutes. During this time, the flavor should marry and it should thicken slightly.
  3. Give it a taste and adjust the salt according to your liking. I added about 1 teaspoon. Stir in the Italian parsley. If you’re making this ahead, cool the sauce to room temperature and then store in the fridge until you’re ready to serve.
  4. Preheat the oven to 350 degrees F. If you’re using mini cast iron skillets, divide the sauce between the skillets. Alternatively you can use a baking dish. With the back of a spoon, create a well in the center and crack in the egg. Repeat with the remaining eggs. Sprinkle with feta cheese and transfer to the oven to bake for 12 to 15 minutes, until the white in the egg has set, yet the yolks is still runny. Garnish with more Italian parsley, a few pinches of salt and serve with toasted bread.

Notes

  • *I used 2 tablespoons of harissa paste which made this really spicy but I like it that way. Feel free to add a teaspoon at a time until you’re happy with the spice level.
  • *This doesn’t HAVE to be made in mini cast iron skillets. This will work great in a large cast iron skillet or a similar size baking dish

Nutrition Information

Serving 4g

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories

% Daily Value*

Serving 4g

* Percent Daily Values are based on a 2,000 calorie diet.