Just because we’re not in the breakfast biz doesn’t mean we’re not big breakfast fans.
We’ve had shakshuka, a savory North African egg dish, on our radar for a few years now – but shakshuka with the fiery kick of harissa and the punchy spice of Crazy Feta is a whole different ball game. Served over nutrient-dense sautéed chard, this is about the most balanced breakfast out there.
Harissa + Crazy Feta Shakshuka
¼ cup olive oil
½ cup Cava harissa
1 small yellow onion, diced
1 red bell pepper, diced
5 cloves garlic, peeled and sliced
1 teaspoon ground cumin
1 tablespoon paprika
¼ teaspoon turmeric
1 28-ounce can whole peeled tomatoes, undrained
½ cup water
½ cup Cava Crazy Feta, crumbled
1 tablespoon chopped flat-leaf parsley
salt and pepper to taste
1 bunch rainbow chard, roughly chopped or torn
warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add onions and pepper and cook, stirring occasionally, until soft, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and liquid to skillet along with harissa and a few tablespoons of water. Reduce heat and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt and pepper to taste.
Crack eggs over sauce so that eggs are evenly distributed. Sprinkle Crazy Feta over pan. Finish shakshuka in the oven: Cook 4-7 minutes at 375 degrees Fahrenheit, until eggs are just set.
While eggs are in the oven, sauté chard with olive oil, salt, and pepper until just wilted. Remove shakshuka from the oven and sprinkle with parsley. Serve over wilted chard with warm pita for dipping.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
Click here to find the one that’s closest to you.