Shakshuka

Ingredients

• 1
  2 tbsp olive oil
• 2
  1 whole yellow onion

  diced
• 3
  1 whole bell pepper

  diced, use poblano if you have a latex allergy
• 4
  5 clove garlic

  minced
• 5
  2 whole jalapeño

  minced, leaving seeds in for heat
• 6
  2 tbsp harissa powder
• 7
  1 tsp ground cumin
• 8
  1 tsp sweet or smoked paprika
• 9
  1 tsp hot paprika
• 10
  1/2 tsp ground coriander
• 11
  1/4 tsp ground cinnamon
• 12
  28 oz canned San Marzano tomatoes

  crush by hand
• 13
  1/2 tsp sugar
• 14
  1/2 cup feta

  optional
• 15
  salt and pepper

  to taste
• 16
  6 whole large eggs
• 17
  1 cup fresh parsley
• 18
  1 whole crusty bread

  loaf, for dipping

Cooking Instructions

1. 1

   Heat the oil in a cast iron or heavy skillet. Sauté onion and bell pepper until soft, 8-10 minutes

2. 2

   Add garlic and hot peppers, cook for 1 minute. Add hariss and all spices, cooking until fragrant, 30 seconds

3. 3

   Add tomatoes, sugar, salt, and pepper. Simmer 15-20 minutes until thickend and rich. Taste and adjust heat.

4. 4

   Make wells in the sauce and crack eggs into each. Cover and cook 8-12 minutes until the whites are set but the yolks are still runny

5. 5

   Scatter with feta if desired and garnish with herbs