Harissa Shakshuka

Basic brunch gets a lil spicy.

Prep Time: 10ish min

Cook Time: 30ish min

Yield: 4ish servings

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Ingredients

1/2 cup chopped sun-dried tomatoes
1 medium onion
1 medium red bell pepper
4 eggs
28oz can of crushed tomatoes
4 cloves garlic
1 tsp cumin
1 tsp paprika
1 tsp pepper
1 tbsp salt
3 tbsp harissa (start with 1 tbsp, add more if you like it spicy)
2 tbsp olive oil
1/2 cup parsley
1/2 cup feta cheese
crusty bread for serving

Instructions

1. Prep! Dice the onion and bell pepper. Mince the garlic. Rough chop the parsley and sun-dried tomatoes.

2. In a large skillet, heat oil over medium/high heat. Once oil is hot, add onion and bell pepper. Saute until veg is soft.

3. After a few minutes, add the garlic, cumin, paprika, salt, pepper, and harissa. Cook for a few minutes until garlic is fragrant, then add the whole can of crushed tomatoes.

4. Stir, turn the heat down to low, cover and simmer for 20ish min.

5. After 20 min, uncover and add parsley and sundried tomatoes. Stir.

6. Use a spoon to create 4 little wells in the sauce. Crack an egg into each well.

7. Cover and simmer for about 5 minutes, until egg whites are fully cooked but the yolk is still runny. It can be a bit tricky to get the timing right. There’s def no shame in cooking some sunny side up eggs separately and serving them with the sauce.

8. Once the eggs are cooked, you’re basically done! Top with feta and some more parsley if you’ve got it. It’s best eaten with a generous helping of crusty bread dipped right into the egg yolk.