Shakshuka with Fennel and Feta

Shakshuka with Fennel and Feta

adapted from Food & Wine March 2012

I am trying to find ways to use all parts of plants but not just in stocks. If you have some fennel fronds on hand throw them in the sauce instead of chopped fennel.

Harissa paste is a North African spicy red sauce made from red chilies, garlic, vinegar, and spices.

Makes 2-4 servings                                            0 WW Blue points / serving

Cooking spray
1 small onion, diced
1/3 cup fennel fronds or 1/4 small fennel bulb, cored and thinly sliced
1 serrano chiles, seeded and chopped
1/2 jalapeño, seeded and finely chopped
1/2 bell pepper, diced
Kosher salt
1 garlic cloves, minced
1 1/2  tsp. harissa
1/2 tsp smoked paprika
One 14.5-ounce can diced tomatoes, chopped with their liquid
1/4 cup water
4 large eggs
1 1/2 tsp. chopped parsley
2 tsp. crumbled feta cheese

1. In a pan coated with cooking spray, cook the onion and fennel (fennel bulb if using) until softened, about 3 minutes. 
2. Add both chiles and the bell pepper and season with salt. 
3. Continue cooking, until softened, about 8 minutes. 
4. Add the garlic, harissa and paprika and cook, stirring, until fragrant, 1 minute. 
5. Add the tomatoes, fennel fronds (if using) and water: simmer over low heat until the sauce is thickened, 8 minutes.
6. Crack one egg into a small bowl. Make a well in the sauce and slowly slide the egg into the well.
7. Repeat with the remaining 3 eggs.
8. Cover and cook until the whites are firm and the yolks are runny, about 4 minutes. 
9. Spoon the sauce and eggs into bowls and sprinkle with the parsley and crumbled feta. Serve right away.

Enjoy!