Scrambled Egg Red Shakshuka with Spicy Marinated Feta

Step 1

For the feta, in a medium bowl, stir the feta with the parsley, 1 tsp of the aleppo pepper flakes, 6 tbsp olive oil, and 1 tsp of the coriander seeds. Mix and set aside.

Step 2

Pour the remaining 4 tbsp of olive oil into a large cast-iron skillet or saute pan with a lid over medium-high heat. Add the onion to the pan and saute for 5 minutes, or until softened and lightly browned. Add in the bell pepper. Cook for another 5 minutes. Next, stir in the garlic, cumin seeds, tomato paste, paprika, and remaining coriander seeds. Cook until fragrant, about 1 minute. Stir in the chopped tomatoes, cherry tomatoes, rose harissa, water, 2 tsp salt, and black pepper to taste. Simmer over medium heat for 15 minutes, stirring occasionally.

Step 3

Stir in the eggs along with another pinch of salt and black pepper. Gently fold the eggs so that they are partially mixed in, then decrease the heat to medium-low, cover the pan and cook for 4 minutes or until the eggs are set.

Step 4

Remove from the pan from the heat and divide among serving bowls. Top with the marinated feta and remaining aleppo pepper flakes.