Shakshuka

Ingredients

What you’ll need

• 3 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 garlic cloves, sliced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp caraway, optional but Tunisian-leaning
• 1-2 tsp harissa
• 1 can whole peeled tomatoes, 28 oz/800 g, crushed by hand
• 1 tsp salt
• 6 eggs
• 1/4 cup chopped cilantro or parsley

Method

How it comes together

1. 1

   Cook onion and peppers in olive oil over medium heat until very soft and lightly browned, 12-15 minutes.

2. 2

   Add garlic, cumin, paprika, caraway, and harissa; stir 1 minute. Add tomatoes and salt and simmer uncovered until thick enough to hold wells, 15-20 minutes.

3. 3

   Make six wells and crack in the eggs. Cover and cook on low until whites set but yolks remain soft, 5-8 minutes.

4. 4

   Scatter with herbs and serve immediately with bread.