Shakshuka

Louiie Victa
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
4
Prep Time
00:15
Cook Time
01:15
Shakshuka
4.4 (5)
228
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.
Cook the Eggs
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.
Sauté Vegetables

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.
Simmer Sauce

5. Chill Eggs

When the eggs are finished, immediately transfer to an ice bath. Let sit in the ice bath until cool enough to handle, about 5 minutes.
Chill Eggs

6. Adjust the Oven for Broiling

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top, Rear

7. Finish Sauce

Rack
Sprinkle the cheese over the tomato sauce. Transfer to the oven and cook until the cheese has melted, about 8 minutes. Remove from the oven.
Finish Sauce
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top, Rear
00:08 Timer

8. Add Eggs

Use the back of a large spoon to make four indentations in the sauce. Crack one egg in each indentation.
Add Eggs

9. Garnish and Serve

Drizzle with a little extra olive oil and garnish with cilantro. Serve immediately..
Garnish and Serve
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