Shakshuka
Ingredients
A note about dairy: When served without cheese, this recipe is dairy free.
1 tsp.
Kowalski's Extra Virgin Olive Oil, plus more for finishing
½ tsp.
cumin seeds
1 tsp.
ground cumin
1 tsp.
ground smoked paprika
¼ tsp.
crushed red pepper flakes
24 oz. jar
Kowalski's Signature Classic Marinara Pasta Sauce
½ cup
harissa paste
4
eggs
- chopped fresh Italian parsley and crumbled feta cheese, for garnish
- freshly ground Kowalski's Black Peppercorns, for finishing
- warm flatbread or crusty artisan bread, for serving
Directions
- In a large skillet, heat oil over medium heat until shimmering but not smoking.
- Add cumin seeds; cook and stir for 30 sec.
- Add ground cumin, paprika and red pepper flakes; cook and stir for 15 sec.
- Pour marinara sauce into skillet. Stir in harissa paste; simmer for 10 min., reducing heat slightly if sauce begins to sputter.
- Reduce heat to medium-low. Using the back of a large serving spoon, make 4 wells in the sauce; crack an egg into each indentation. Cover pan; cook until egg whites are set and yolks are still a bit runny (about 5 min.).
- Garnish dish with parsley and feta; drizzle with oil and sprinkle with black pepper.
- Serve immediately with warm flatbread or artisan bread for dipping.
