Shakshuka
Ingredients
1 tsp.
Kowalski's Extra Virgin Olive Oil, plus more for serving
½ tsp.
cumin seeds
1 tsp.
ground cumin
1 tsp.
ground smoked paprika
¼ tsp.
crushed red pepper flakes
24 oz. (1 jar)
Kowalski's Classic Marinara Pasta Sauce
½ cup
harissa paste
4
eggs
- chopped fresh Italian parsley, crumbled feta cheese and freshly ground Kowalski's Black Peppercorns, for garnish
- warm flatbread or crusty artisan bread, for serving
Directions
- In a large skillet, warm oil over medium heat until shimmering but not smoking.
- Add cumin seeds; cook and stir for 30 sec.
- Add ground cumin, paprika and crushed red pepper flakes; cook and stir for 15 sec.
- Pour marinara sauce into skillet; stir in harissa paste and simmer for 10 min., reducing heat slightly if sauce begins to sputter.
- Reduce heat to medium-low. Using the back of a large serving spoon, make 4 wells in the sauce; crack an egg into each indentation. Cover pan and cook until egg whites are set and yolks are still a bit runny (about 5 min.).
- Garnish dish with parsley and feta; drizzle with oil and sprinkle with pepper.
- Serve immediately with warm flatbread or artisan bread for dipping.
