Recipes
Shakshuka with Fennel and Feta
- Breakfast
"When I was 18 years old, I spent the summer in Israel, working on a beautiful kibbutz," Gail Simmons recalls. "My first job there was in the chicken house, gathering eggs. I was then transferred to the kitchen, where I was charged with making eggs every morning for hundreds of hungry fellow workers. I developed an ardent affection for humble egg dishes like shakshuka, often known in Italy as Eggs in Purgatory. It's a popular dish throughout the Middle East and perfect for any meal of the day."
Ingredients
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2 tablespoons extra-virgin olive oil
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1 small onion, cut into 1/2-inch dice
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1 small fennel bulb, cored and thinly sliced
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2 serrano chiles, seeded and chopped
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1 jalapeño, seeded and finely chopped
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1 green bell pepper, diced
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Kosher salt
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2 garlic cloves, minced
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1 tablespoon harissa
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1 teaspoon sweet Spanish smoked paprika
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One 28-ounce can whole tomatoes, chopped with their liquid
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1/2 cup water
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6 large eggs
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2 tablespoons chopped parsley
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1/2 cup crumbled feta cheese
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