Shakshuka

Total Time: 52 mins Preparation Time: 7 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1/2 yellow onion, finely chopped
• 1 tablespoon tomato paste
• 2 tablespoons harissa or 1 tablespoon smoked paprika
• 3 medium garlic cloves, minced
• 4 medium jarred roasted sweet peppers, small dice (about 1 cup)
• 1 (28 ounce) can crushed tomatoes, with juices
• 1 tablespoon kosher salt
• 1/4 cup finely chopped fresh parsley leaves
• 4 large eggs

Recipe

• 1 heat oil in a medium frying pan over medium heat. when it shimmers, add onion and cook until just softened, about 2 to 3 minutes. stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. add peppers and stir to coat. add tomatoes and salt and bring to a simmer. reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
• 2 stir in half of the parsley, break the eggs over the tomatoes. cover and continue to cook for about 7 to 8 minutes, until the eggs are set. sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.