Easy Shakshuka With Harissa Food

SPICY HARISSA SHAKSHUKA

Steps:

• 1. In a medium saute pan bring olive oil over medium-high heat. Add onion and garlic and peppers and cook until soft. Add tomatoes and stir well. Add harissa powder and salt and pepper and stir again. 2. Using the back of a spoon make a well in the sauce and gently crack an egg into the well. Repeat with remaining eggs. Cook for a few minutes more then cover to finish cooking the egg to your desired doneness. Sprinkle with extra harissa for garnish.

EASY SHAKSHUKA WITH HARISSA

Steps:

• In a cast iron pan, heat olive oil over medium heat. Add onion, bell pepper and cook until onions soften and become translucent, about five minutes. Add garlic and cook until fragrant, about one minute.
• Add paprika, sugar, harissa and tomato paste and stir to combine. Add tomatoes. Season with salt and pepper, to taste.
• Reduce heat and let simmer until tomatoes begin to thicken and liquid is absorbed, about 10 minutes.
• Create nests in the tomato stew for the eggs and crack an egg in each nest.
• Cover and simmer until egg whites are set, about 10 minutes.
• Garnish with cilantro and/or feta cheese. Serve with grilled pita or bread.

EASY SHAKSHUKA

Steps:

• Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
• Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.