Harissa Egg Toast with Feta Cheese and Olive Oil
A Shakshuka Inspired dish from the Maghrebi region in Africa. Consists of eggs poached in a sauce blend of fire-roasted red bell peppers, tomatoes, cumin, and smoked paprika and topped with feta cheese, shallots, cilantro, and extra virgin olive oil.
Servings 1
Calories: 523.76kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 garlic garlic pressed or minced
- 2 tablespoons of harissa sauce
- 4 grape tomatoes halved
- ¼ teaspoon smoked paprika powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon kosher salt
- 2 large eggs
- 40 g of ciabatta bread 2 slices ½-inch thick and 5-inches long
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon feta cheese crumbled
- ¼ small shallot sliced thinly
- 5 cilantro leaves
- ½ tablespoon extra virgin olive oil
- pinch of smoked paprika powder
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: all the prep must be done and ready beforehand since this recipe pace is quick.
- Soak Shallots: In a small mixing bowl, soak sliced shallots in cold water, gently rub the shallot pieces together for 15 seconds, then set aside.
- Make Tomato Harissa Base: On low-medium heat, heat a small 6.5-inch cast iron pan or a pan of choice to stick to the diameter as pictured; or you can double the recipe and use a 10-inch saute pan. Add olive oil and garlic, frequently stirring to prevent burning.
- Before the garlic browns, add the harissa sauce, tomatoes, paprika, cumin, salt, and salt. Combine by stirring for 15 seconds. This prevents the evaporation of liquids needed to steam the eggs.
- Poach the Eggs: Make two wells in the chunky tomato sauce with a spatula to make space for the two eggs. Crack the eggs on a flat surface and add them inside the wells.
- Cover with a small saucepan lid, cook just enough to cook the egg whites for about 1 to 2 minutes, and remove from the heat. It should be opaque, not translucent.
- Toast the Bread: Toast the slices of ciabatta bread.
- Add the Toppings: Drain the water from the shallots and pat dry with a paper towel. Grind fresh black pepper and sprinkle feta cheese, shallots, and fresh cilantro leaves onto the eggs and sauce.
- Finish with a drizzle of extra virgin olive oil and a pinch of paprika.
Video
Nutrition
Calories: 523.76kcal | Carbohydrates: 32.49g | Protein: 20.67g | Fat: 35.06g | Saturated Fat: 8.53g | Cholesterol: 387.13mg | Sodium: 1236.12mg | Fiber: 3.22g | Sugar: 6.92g
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