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Shakshuka with Perfect Eggs

Name: Shakshuka with Perfect Eggs
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 4 large of eggs; 2 Tbsp of extra-virgin olive oil, plus more for drizzling; 0.5 large of onion, chopped; 1 large of red bell pepper, seeded and thinly sliced; 2 cloves of garlic, thinly sliced; 2 Tbsp of harissa; 1 (14-ounce) can of whole plum tomatoes, coarsely chopped, with juices reserved; 0.75 tsp of kosher salt, plus more to taste; 0.25 tsp of freshly ground black pepper, plus more to taste; 3 ounces of feta cheese, crumbled; 0 of Chopped fresh cilantro, for serving

Louiie Victa

October 8, 2021

My favorite shakshuka recipe is made with tomatoes, red peppers, harissa, and feta cheese and is topped with perfectly poached eggs. Normally, this dish is made on the stovetop and it is quite difficult to ensure evenly cooked eggs. The Anova Precision Oven takes the guesswork out of the egg cookery process so that you can actually have your shakshuka eggs the way you like them.

Serves

Prep Time

00:15

Cook Time

01:15

4.5 (6)

691

Ingredients

4 large

eggs

2 Tbsp

extra-virgin olive oil, plus more for drizzling

½ large

onion, chopped

1 large

red bell pepper, seeded and thinly sliced

2 cloves

garlic, thinly sliced

2 Tbsp

harissa

1 (14-ounce) can

whole plum tomatoes, coarsely chopped, with juices reserved

¾ tsp

kosher salt, plus more to taste

¼ tsp

freshly ground black pepper, plus more to taste

3 ounces

feta cheese, crumbled

Chopped fresh cilantro, for serving

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 145°F

Heat: Rear

2. Cook the Eggs

Rack

Place the eggs on a small sheet pan. Transfer to the oven and cook for 1 hour.

Sous Vide Mode: On

Steam: 100%

Temp: 145°F

Heat: Rear

01:00 Timer

3. Sauté Vegetables

While the eggs cook, make the sauce. Heat the oil in a large skillet over medium-low heat. When the oil is shimmering, add the onion and bell pepper. Cook, stirring occasionally, until very soft, about 20 minutes. Add the garlic and continue to cook until tender, 1 to 2 minutes.

4. Simmer Sauce

Stir in the harissa, mixing well. Add the tomatoes and their juices, along with the salt and pepper. Bring to a simmer and continue to cook, stirring occasionally, until the sauce has thickened, about 10 minutes. Remove from the heat and season to taste with salt and pepper.