Israeli Poached Eggs (Shakshuka)

By Joelene

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 3 cloves garlic, sliced
• 1 teaspoon harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can (28 oz) Cento crushed tomatoes
• 1 jar (12 oz) roasted red peppers, drained and diced
• 1/4 teaspoon salt
• 1/2 cup cilantro, chopped, plus more for garnish
• 1/2 cup crumbled feta
• 8 eggs
• 4 whole wheat pitas, warmed (optional)

Preparation

Step 1

Heat olive oil in a deep-sided skillet over medium heat. Add onion; cook 3 minutes. Stir in garlic, harissa, cumin and turmeric. Cook 2 more minutes. Mix in tomatoes, roasted peppers and salt. Simmer 10 minutes.
Stir in cilantro and two-thirds of the feta. One by one, crack eggs into a small dish and carefully pour them into sauce. Simmer 10 minutes. Cover and remove from heat. Let stand about 5 minutes, depending on desired doneness. Sprinkle with remaining feta. Garnish with additional cilantro and serve in a bowl with pita, if using.