Ingredients:

-One bulb fennel, julienned

-1 small red onion, julienned

-4 cloves garlic, sliced thin

-½ cup neutral oil

-½ tsp ground cumin

-½ tsp ground coriander

-½ tsp hot smoked paprika

-½ cup white wine

-1 can whole tomatoes (crushed by hand)

-2-4 eggs

-Feta cheese

-Parsley

-Lemon zest

-Pasha Pine Nuts (recipe below)

(you can skip this step and just finish with toasted nuts but check out “Pasha Spice” from LaBoite spices in new york. We love their spices and you will too!)

Shakshuka Recipe:

Place a pot over medium heat and add the oil.

Sweat the fennel and onion for 3-4 minutes until they become translucent.

Add the garlic and sweat for another minute.

Pro tip: season a little as you go with salt, if you wait til the end, you’ve already lost the game. We like to season as we build layers of flavor.

Add the spices to toast in the pan until fragrant.

Deglaze with the wine and take the liquid ¾ of the way back down.

Add the tomatoes and cook for 20 minutes while stirring and scraping the bottom and edges of the pan.

You can do this ahead of time if you like or go straight into a pan deep enough to hold 1 inch of the shakshuka sauce.

Crack 2 eggs (or as many as you’d like) into the sauce and pop it in the oven until the eggs are cooked to you desired doneness. 

Crumble the feta over top, spoon the nuts and oil to dress, toss on some picked parsley and lemon zest.

Enjoy with your favorite Publican Quality Bread, we love it with toasted sesame sourdough.