Shakshuka

Shakshuka

Shakshuka

Rich mideterannian flavor for a breakfast or light lunch
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Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion quartered and chopped
  • 3 medium or 2 big bell peppers chopped
  • 1 to 3 tablespoons harissa paste
  • 3 tablespoon tomato paste
  • 4 medium garlic cloves thinly sliced
  • 3 tomatoes chopped
  • 1 tablespoon kosher salt 1-2 teaspoons cumin seeds
  • 4 to 6 large eggs
Directions
Step 1
Heat oil in a medium frying pan over medium heat. When it shimmers, add onions and bell peppers cook until onions are softened and bell peppers begin to char, about 5 minutes.
Step 2
Stir in harissa paste, tomato paste, and garlic, and cook until fragrant, about 30 seconds.
Step 3
Add peppers and stir to coat.
Step 4
Add tomatoes and salt and cumin and bring to a simmer.
Step 5
Reduce heat to low and cook, stirring occasionally, until flavors are melded, about 10 to 15 minutes. The sauce should be the consistency of tomato sauce.
Step 6
Stir in half of the parsley, create little wells in the sauce for each egg then break one eggs into each well.
Step 7
Cover and continue to cook for about 7 to 10 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with bread.