What better way to celebrate Shark Week than with a delicious, oceanic spin on a classic dish? Sink your teeth into this shark-shuka, topped with sardines and shark fin-shaped tortilla chips. It's good to the last bite.
3 Tbsp extra-virgin olive oil
1 red bell pepper, finely chopped
1 yellow onion, finely chopped
5 cloves garlic, minced
½ tsp Salina Crystal Salt
1 tsp Wild Mountain Cumin
1 Tbsp tomato paste or 1 ½ tsp Sun-Dried Tomato Powder
2 tsp harissa or Silk Chili
½ tsp Smoked Pimentón Paprika or Noble Sweet Paprika
½ tsp Cobanero Chili Flakes
½ tsp Red River Coriander
1 (28-oz) can crushed tomatoes
5 to 6 eggs
Crumbled feta cheese, for topping
Fresh herbs, Dill & Parsley or Wild Ramps, for garnish
Sardines, for topping (optional)
Tortilla or pita chips, for topping (optional)
In a large skillet over medium heat, heat olive oil. Add bell pepper, onion, garlic and salt and cook, stirring frequently, until veggies are golden and soft, 14 to 17 minutes.
Reduce heat to medium-low. Add in all spices and tomato paste and harissa (if using), stirring until fragrant, 1 minute. Add in canned tomatoes and cook until sauce is slightly thickened, 8 to 10 minutes.
Reduce heat to low. Make a divot for each egg in the sauce and gently crack eggs into divots. Cover pan and continue cooking until eggs are set. Remove from heat.
Sprinkle feta and herbs on top before serving. Optionally, decorate with sardines, tortilla chips or pita wedges to create “shark fin” dippers.