A traditional Middle Eastern dish with a North African twist, this easy shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to put on your Sunday brunch menu!
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 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
- Salt and pepper, to taste
- 5 eggs
- Optional garnishes: cilantro, feta cheese
- Grilled pita or bread, for dipping
- 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.
- Add paprika, sugar, harissa and tomato paste and stir to combine. Add tomatoes. Season with salt and pepper, to taste.
- Reduce heat and let simmer until tomatoes begin to thicken and liquid is absorbed, about 10 minutes.
- Create nests in the tomato stew for the eggs and crack an egg in each nest.
- Cover and simmer until egg whites are set, about 10 minutes.
- Garnish with cilantro and/or feta cheese. Serve with grilled pita or bread.
- If you can’t find crushed tomatoes, use 28 ounce can whole plum tomatoes and crush them in the food processor.