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shakshuka

one of the first things I made my friends at the condo & it continue to be a staple

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what you need

3 tbsp olive oil

1 bell pepper, chopped into 1-inch pieces

1 medium onion diced

3 cloves garlic, thinly sliced

2 tsp harissa

pinch of salt

1 tsp ground pepper

1 tsp smoked paprika 

3/4 tsp ground cumin

1/2 tsp ground coriander

1 pound ripe tomatoes, cored and diced

2 tbsp tomato paste

14 oz can diced or crushed tomatoes

4-6 eggs

1/2 cup chopped fresh parsley leaves

what you do

In a wide skillet, heat the olive oil over medium-high heat. Add the pepper, onion, and garlic and cook for 5 minutes, until the onion is soft and wilted. Add the harissa, salt, pepper, paprika, cumin, coriander. Cook for a minute stirring constantly to release the fragrance

Add the ripe and canned tomatoes and the tomato paste, and reduce the heat to medium. Cook for 12 - 15 minutes until the sauce has thickened

With the back of a spoon, make six indentations in the sauce. Crack an egg into each indentation. Season the eggs with salt and pepper and drizzle with olive oil. Cover, reduce the heat to a simmer, and cook until the eggs are done to your liking, 10 - 15 minutes. Garnish with parsley and serve.

additions

can make homemade naan to really top it off (super easy and prep the night before)

click here for the recipe

*inspired by Sunday Suppers (pg.54)

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