Shakshuka

1. 1

   Heat oil in a medium frying pan over medium heat.

2. 2

   When it shimmers, add onion and cook until just softened, about 2 to 3 minutes.

3. 3

   Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds.

4. 4

   Add peppers and stir to coat.

5. 5

   Add tomatoes and salt and bring to a simmer.

6. 6

   Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.

7. 7

   Stir in half of the parsley, break the eggs over the tomatoes.

8. 8

   Cover and continue to cook for about 7 to 8 minutes, until the eggs are set.

9. 9

   Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.

* Per serving · 4 servings · Values may vary.

No additional tips available.