Spicy Harissa Shakshuka

Ingredients

• 2 tablespoons Extra virgin olive oil
• 1 large Yellow onion, diced
• 1 large Red bell pepper, seeded and diced
• 3 cloves Garlic cloves, minced
• 2 tablespoons Harissa paste
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 28 ounces Crushed tomatoes
• 6 units Large eggs
• 0.25 cup Fresh cilantro or parsley, chopped
• 0.5 cup Feta cheese, crumbled(optional)
• 1 to taste Salt and black pepper

Instructions

1. 1

   Heat the olive oil in a large, deep skillet or cast-iron pan over medium heat.

2. 2

   Add the diced onion and red bell pepper, sautéing for about 5-7 minutes until softened and slightly caramelized.

3. 3

   Stir in the minced garlic, harissa paste, cumin, and smoked paprika, cooking for 1-2 minutes until fragrant.

4. 4

   Pour in the crushed tomatoes and season with salt and pepper; simmer for 10-12 minutes until the sauce thickens slightly.

5. 5

   Use a large spoon to make six small wells in the tomato mixture and carefully crack an egg into each well.

6. 6

   Reduce heat to low, cover the skillet with a lid, and cook for 5-8 minutes until the egg whites are set but the yolks remain runny.

7. 7

   Remove from heat and garnish with crumbled feta cheese and fresh chopped cilantro.

8. 8

   Serve immediately directly from the pan with crusty bread for dipping.