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Author Notes: We’ve had shakshuka, a savory North African egg dish, on our radar for a few years now — but shakshuka with the fiery kick of harissa and the punchy spice of jalapeño-studded feta is a whole different ball game. Served over nutrient-dense sautéed chard, this is about the most balanced breakfast out there. —CAVA
- 1/4 cup olive oil
- 1/2 cup harissa
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 5 cloves garlic, peeled and sliced
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1/4 teaspoon turmeric
- 1 28-ounce can whole peeled tomatoes, undrained
- 1/2 cup water
- 5-6 large eggs
- 1/2 cup Crazy Feta
- 1 tablespoon chopped flat-leaf parsley
- 1 bunch rainbow chard, roughly chopped or torn
- salt and pepper to taste
- warm pitas, for serving
- Heat oil in a 12-inch skillet over medium-high heat. Add onions and pepper and cook, stirring occasionally, until soft, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
- Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and liquid to skillet along with harissa and a few tablespoons of water. Reduce heat and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt and pepper to taste.
- Crack eggs over sauce so that eggs are evenly distributed. Sprinkle Crazy Feta over pan. Finish shakshuka in the oven: Cook 4-7 minutes at 375 degrees Fahrenheit, until eggs are just set.
- While eggs are in the oven, sauté chard with olive oil, salt, and pepper until just wilted. Remove shakshuka from the oven and sprinkle with parsley. Serve over wilted chard with warm pita for dipping.