Escarole Shakshuka

Ingredients

• ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
• 1 (14-ounce) head escarole, chopped (about 8 cups)
• ¾ cup finely chopped yellow onion
• ¼ cup thinly sliced shallot
• 4 medium garlic cloves, thinly sliced
• 1 tablespoon harissa powder or 2 tablespoons harissa paste (such as New York Shuk)
• 1 teaspoon coriander seeds, toasted and ground
• ½ teaspoon cumin seeds, toasted and ground
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1 (16-ounce) jar roasted red bell peppers, drained and finely chopped
• 1 tablespoon kosher salt
• 1 ½ teaspoons tomato paste
• 1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice
• 6 large eggs
• 4 ounces feta cheese, crumbled (about 1 cup)
• Toasted baguette slices, for serving

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