Shakshuka with Feta & Avocado SaladFollow for more recipes Ingredients:1 medium onion, thi

Shakshuka with Feta & Avocado Salad Follow for more recipes Ingredients:1 medium onion, thinly sliced1 large red pepper, cored + thinly slicedkosher salt1 red fresno chile, thinly sliced2 garlic cloves, minced1 tsp smoked paprika1 tsp harissa powder¼ tsp ground cumin¼ tsp ground coriander1 (28 oz) can whole peeled tomatoes8 eggs2 avocados, pitted + sliced ¼”½ cup pitted + halved green olives½ cup crumbled feta cheese2 scallions, thinly sliced½ tsp lemon zest1 lemon, juiced2 tbsp olive oil, plus more as needed2 tbsp chopped parsleyfreshly cracked black pepperfresh bread toasted in olive oil, for servingInstructions:Heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Add the onion and red pepper. Season with a pinch of salt. Cook for about 10 minutes, stirring often, until caramelized and tender.Add the red fresno chile and garlic. Cook for another 2 minutes. Stir in the paprika, harissa, cumin, and coriander. Cook the spices for a minute or so.Pour in the tomatoes. Use a wooden spoon to break the tomatoes into bite-size pieces. Bring the sauce to a simmer, reduce the heat to low, and cook for 10 minutes. Season with salt to taste.Make 8 “wells” in the sauce and crack the eggs into each one. Turn the heat up to medium-low. Cover the skillet with a lid and cook for 12-15 minutes, or until the egg whites are set and the egg yolks are still slightly runny (or to your liking).Meanwhile, combine the avocado, olives, feta, scallions, lemon zest, lemon juice, olive oil, and parsley in a mixing bowl. Stir well. Season with salt and black pepper to taste.Serve the shakshuka with the avocado salad and toasted bread alongside. -- source link

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