Duck Egg Shakshuka

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June 7, 2016

Recipe by Drum Beets


1 large yellow onion, chopped

1 tablespoon olive oil

3 cloves garlic, crushed

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon (or more) harissa paste

1 diced red bell pepper or 6 cherry bomb peppers, thinly sliced

28oz crushed canned tomatoes (or briefly whiz up any other type of canned tomatoes in a blender)

1 cup loosely packed parsley

4 duck eggs

4 radishes, optional

1/2 cup feta cheese (i used raw goat milk feta)

serve with crusty bread for mopping up the stewy eggs!


1Crush garlic cloves and let rest for 10 minutes before cooking garlic. Heat oil in a wide skillet and saute onions over medium heat for 5 minutes. add garlic, peppers and spices. saute for another 3 minutes over medium-low heat. Add crushed or blended tomatoes and bring to a simmer. continue to simmer, covered, for 15 minutes. In the mean time wash and chop parsley, thinly slice radishes and crumble feta to set aside.

2After tomatoes have stewed for 15 minutes, remove lid and make 4 divots in the stew - spaced evenly apart but not too close to the rim. Crack duck eggs into each individual divots. Cover again and simmer for 5-8 minutes. Check firmness frequently after 5 minutes. For duck eggs, you'll want the white to be fairly firm but the yolk should still feel giggly. For chicken eggs, remove from heat when whites are just set. top with parsley, feta cheese and radishes and serve with crusty bread or toast.


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