Shakshuka Bread Bowls

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Shakshuka Bread Bowls
These Shakshuka Bread Bowls are next-level comforting.
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Ingredients
  • 3 large Eggland’s Best Classic Eggs
  • 3 whole grain boules (bread bowls)
  • FOR THE HERBED FETA
  • 4 oz. crumbled feta
  • 2 tsp. freshly chopped mint leaves
  • 2 tbsp. freshly chopped parsley
  • 1 tbsp. red wine vinegar
  • Freshly ground black pepper
  • FOR THE TOMATO SAUCE
  • 2 tbsp. extra-virgin olive oil
  • ½ c. chopped roasted red peppers
  • ½ sliced white onion
  • 3 cloves garlic minced
  • 2½ tbsp. harissa
  • 1 tbsp. tomato paste
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • ¾ tsp. kosher salt
  • 1 (28-oz.) can chopped tomatoes
Instructions
  1. Preheat oven to 400º. Prep the bread bowls by cutting off the top round and removing the excess bread inside, leaving enough to support the bread bowl, set aside.
  2. In a small bowl mix together the feta cheese, mint, parsley, vinegar, and, pepper.
  3. In a medium saucepan heat olive oil over medium-high heat and add in red peppers, onions, garlic, harissa, tomato paste, ground coriander, cumin and, salt. Sauté for 8 minutes then stir in tomatoes and bring to a bubbling simmer. Reduce heat to medium and continue to cook for 10 more minutes. Scoop equal amounts of tomato sauce into each bread bowl.
  4. Make a little well into the tomato sauce and crack one egg into each bread bowl. Place on a sheet tray and bake in the oven for 20 min until egg is set, adjust cooking time for a firmer or runnier yolk.
  5. Remove from oven, spoon feta cheese mixture onto each bread bowl, and garnish with fresh pepper.

 

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