Campari® Shakshuka-Style Baked Eggs

Serves

4

Prep Mins

20

Cooking Mins

10

Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 1 red onion, finely chopped
  • 2-3 garlic cloves, grated
  • 1-2 Tbsp. harissa paste
  • 2 cups Campari Tomatoes, chopped
  • ½ cup passata or strained tomato purée
  • ½ tsp. Kosher salt + more for seasoning eggs
  • Freshly cracked black pepper
  • 4 eggs
  • Fresh cilantro or parsley, for garnish
  • Crumbled feta, for garnish
  • Toasted baguette slices, for serving

Directions

  • In a medium saucepan over medium heat, add  extra virgin olive oil and red onion. Sauté, stirring occasionally, until softened, about 5 minutes. Add in the garlic and the harissa paste and cook until fragrant, about 30 seconds. Add in the Campari Tomatoes, passata, and Kosher salt and cook over medium-low heat for 10 minutes, stirring occasionally.
  • Preheat oven to 450ºF. Place four 8-ounce ramekins on a baking sheet. Fill each ramekin with about ¾ cup of the shakshuka sauce. Carefully crack each egg in to a small bowl, then add to the top of the ramekin. Season each egg with Kosher salt and freshly cracked black pepper. Bake for 10-12 minutes, or until the white are set and the yolks are cooked to desired doneness.
  • Garnish each ramekin with crumbled feta, fresh cilantro (or parsley), and serve with toasted baguette slices.

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