Shakshuka

By garciamoss

This traditional Middle Eastern shakshuka combines a garlicky tomato base with a large dollop of harissa for some heat and fresh eggs poached right in with the sauce. Sprinkled with fresh herbs and a few grinds of black pepper, it's perfect for dinner, for breakfast, or whenever.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 yellow onion, finely chopped
• 1 tablespoon tomato paste
• 2 tablespoons harissa paste or 1 tablespoon smoked paprika
• 3 medium garlic cloves, minced
• 4 medium jarred roasted bell peppers, small dice (about 1 cup)
• 1 (28-ounce) can crushed tomatoes with juices
• 1 tablespoon kosher salt
• 1/4 cup finely chopped fresh parsley leaves
• 4 large eggs
• Pita bread or baguette, for serving

Details

Servings 3
Cooking time 45mins
Adapted from blog.cookingchanneltv.com

Preparation

Step 1

Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.

Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.