Shakshuka: Eggs Simmered in Spicy Tomatoes

By garciamoss

Originally from Tunisia, this breakfast (and sometimes lunch) dish of eggs simmered in spicy tomatoes has become wildly popular across Israel.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons harissa
• 2 teaspoons tomato paste
• 2 cups roasted red peppers, cut into strips
• 4 coves garlic, mashed
• 1 tsp ground cumin
• 5 cups canned chopped tomatoes, drained
• 4-8 large eggs (depending on how many eggs each person desires)
• Fresh parsley for garnish
• Salt

Preparation

Step 1

Heat olive oil in a large sauté pan over medium heat. Add all ingredients except for eggs and yogurt and season to taste with salt. Cook until sauce thickens, about 10-15 minutes.

With the back of a spoon, make 4-8 little dents in the sauce for the eggs. Break an egg into each dent. Using a fork, gently swirl the egg whites a bit with the sauce. Simmer for 8-10 minutes or until the whites have set but the yolks are still runny.

Remove from heat and let set for a couple of minutes. Spoon onto plates and garnish with fresh chopped parsley.