Shakshuka

Ingredients

• 3 tbsp olive oil
• 1 onion – finely chopped
• 1 red bell pepper – finely chopped
• 4 cloves garlic – finely chopped
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 0.5 tsp ground coriander
• 1 tbsp harissa
• 28 ounces canned whole peeled tomatoes – crushed by hand
• 1 tsp salt
• 0.25 tsp black pepper
• 6 eggs
• fresh cilantro – chopped (for serving)
• fresh parsley – chopped (for serving)
• crusty bread – for serving

Instructions

1. Heat the olive oil in a wide, heavy skillet (12 inches) over medium heat until shimmering.
2. Add the onion and red bell pepper and cook, stirring occasionally, until softened and lightly sweet, 8–10 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the tomato paste and cook, stirring, to caramelize its sugars and deepen the color, 1–2 minutes.
5. Sprinkle in the ground cumin, sweet paprika, and ground coriander; toast the spices in the oil for 30 seconds, stirring constantly.
6. Stir in the harissa and cook 30 seconds more.
7. Add the crushed tomatoes along with any juices, then season with the salt and black pepper. Bring to a lively simmer and cook, stirring occasionally, until thickened but still saucy, 10–15 minutes. Adjust heat to maintain a gentle bubble.
8. Use a spoon to make 6 small wells in the sauce. Crack an egg into each well, letting the whites spread slightly into the sauce. Cover the pan and cook over medium-low heat until the whites are set and the yolks are still runny, 6–8 minutes (or to your preferred doneness).
9. Remove from the heat and scatter the chopped cilantro and parsley over the top. Serve straight from the pan with crusty bread.