Shakshuka with harissa

Ingredients

  • 2 tablespoons olive oil

  • 1 large onion, roughly chopped, or roughly a cup of leeks and green onions

  • 1 large green bell pepper, thinly sliced

  • 3 garlic cloves, minced

  • 1 teaspoon paprika

  • 1/2 teaspoon sugar

  • 2 tablespoons harissa

  • 1 tablespoon tomato paste

  • 28 ounce can crushed tomatoes, preferably fire roasted

  • Salt and pepper, to taste

  • 5 eggs

  • feta cheese

Directions

  1. In a cast iron pan, heat olive oil over medium heat. Add onion, bell pepper and cook until onions soften and become translucent, about five minutes. Add garlic and cook until fragrant, about one minute.

  2. Add paprika, sugar, harissa and tomato paste and stir to combine. Add tomatoes. Season with salt and pepper, to taste.

  3. Reduce heat and let simmer until tomatoes begin to thicken and liquid is absorbed, about 10 minutes.

  4. Create nests in the tomato stew for the eggs and crack an egg in each nest.

  5. Cover and simmer until egg whites are set, about 10 minutes.

  6. Garnish with feta cheese.

Source