Easy Shakshuka With Harissa and Marinara
Servings 3 servings
Calories 395kcal
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 cups cherry tomatoes halved
- 1 –2 tsp harissa paste to taste
- 1 tsp paprika
- 1 ½ cups good-quality jarred marinara
- ½ tsp sea salt plus more to taste
- ¼ tsp black pepper
- 6 large eggs
- ¼ cup crumbled feta goat cheese, or shredded mozzarella (optional)
- ¼ cup freshly chopped parsley
Instructions
- heat olive oil in a large skillet over medium heat. add diced onion and a pinch of salt. sauté about 3 minutes, until softened and lightly translucent.
- add garlic, harissa paste, and paprika. cook 30 seconds, stirring constantly, until fragrant. add cherry tomatoes and increase heat to medium-high. cover and cook 4 minutes, until tomatoes soften and burst.
- remove lid and continue cooking another few minutes, stirring occasionally and smashing some tomatoes, until jammy and excess liquid cooks off.
- stir in marinara, salt, and black pepper. simmer a few minutes, just to heat through and slightly thicken. use a spoon to make 6 wells in the sauce. crack an egg into each well.
- keep heat at medium-high, cover, and cook 4–6 minutes, until egg whites are fully set and yolks are still slightly runny.
- remove from heat. top with cheese and parsley. rest 1 minute, then serve.
Notes
macros (per serving, with ¼ cup feta)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~395–415u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~23–25 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~20–22 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~25–27 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~4–5 g