Shakshuka
2 T. The Tasteful Olive Harissa infused olive oil
1 lb. ground beef or lamb (or omit for vegetarian)
1 small yellow onion, diced
4 cloves garlic, minced
1 t. cumin seed
1 t. caraway seed
1 t. paprika
1/8 t. nutmeg
Salt and pepper
14 oz. can diced, fire roasted tomatoes
2 - 8 oz. cans tomato sauce
Drizzle of honey
8 oz. crumbled feta cheese
6 large eggs
For serving: Garlic naan bread or pita (heat in the oven along with the shakshuka for about 15 minutes then cut for serving)
Plain Greek yogurt, if desired
Cilantro leaves, if desired
Preheat the oven to 375. Gather all ingredients. Heat a large, oven proof skillet over medium high heat and add the harissa infused olive oil and ground meat (if using.) Cook and stir until the meat is crumbled and no longer pink.
Add the diced onion and stir to soften for a few minutes. Add the garlic, cumin, caraway, paprika, nutmeg, season with salt and pepper and stir to combine and let the spices toast for about a minute.
Add the diced tomatoes, tomato sauce, honey, and feta and stir to combine. Crack the eggs over the tomato mixture, season with salt and pepper, and transfer to the oven for 15-20 minutes depending on how done you like your eggs.
Serve in bowls with naan or pita for dipping and topped with yogurt and cilantro, if desired.
Cook's note: Don't have an oven proof skillet? No problem! Just transfer the tomato mixture to an oven proof baking dish, crack the eggs over the top and bake. Not a one pan plan but it gets the job done.