re: Please remove sticky - replacement post below

Shakshuka

4 T olive oil
1 large onion, diced
1/2 red bell pepper, diced
4 cloves garlic, minced
14 oz can of fire roasted chopped tomatoes
5 Roma’s, rough chopped
1 heirloom tomato, rough chopped
2 t paprika
2 t cumin
2 t coriander
4 T harissa
Salt and black pepper to taste
8 eggs

Cilantro to garnish

Method

Using a large black iron skillet, I heated the oil over medium heat. Added the onion and the dry seasonings. Added the garlic as the onions became translucent. Added the harissa.

Added all of the tomato products and cooked down for 35-45 minutes. Using a spoon, I made a little nest in the tomato sauce, placing a raw egg in the nest. Repeated for all the eggs.

Cut the heat up to medium and put a lid on the pan to help the eggs set. I served once the eggs were poached.

Served with a garnish of cilantro and French bread.

Next time, I will put my stick blender to the tomato sauce to purée a little of it. I’ll also add a sprinkle of feta to serve. The harissa is an excellent addition.
This post was edited on 7/7 at 10:05 pm