Shakshuka w/ Red Peppers & Harissa
Shakshuka is Tunisian egg dish using tomatoes and the Tunisian spice mix – Harissa.
| Servings |
| 2-4people |
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Ingredients
- 2tbsp olive oil
- 2tbsp harissa
- 2tsp tomato paste
- 2large red peppersdiced (2 cups)
- 4cloves garlicfinely chopped
- 1tsp cuminground
- 5large tomatoesvery ripe
- 4large eggs
- 4large egg yolks
- 1/2cup greek yogurt(or any thick yogurt)
Instructions
- Heat the olive oil in a large frying pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
- Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the yogurt.
Recipe Notes
