Moroccan Shakshuka For One With Harissa Food

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.

MOROCCAN SHAKSHUKA FOR ONE WITH HARISSA

Steps:

• Heat the olive oil and Harissa in an 8" cast iron skillet over medium heat.
• Add the cumin and the tomato sauce.
• When the sauce is hot and bubbling gently add in the eggs, sprinkle with a pinch of salt and cover with a lid.
• Cook 5-10 minutes, depending on how soft/hard you like your eggs.
• Remove from heat.
• Top with olives, herbs, feta and pepper. Serve with toast.

MOROCCAN SHAKSHUKA

Steps:

• Make the sauce: Over an open flame on the stove top or under the broiler, roast the red pepper until skin is black and blistered all over, 8 to 12 minutes, turning the pepper as needed. Transfer to a heatproof bowl, cover with a plate or plastic wrap and let sit for 15 minutes, until cool enough to handle. Uncover and rub the skin off, then seed and finely chop the pepper.
• In a 12-inch cast-iron skillet, heat oil over medium-high heat. Stir in onion and cook until starting to brown, 7 to 12 minutes. Stir in garlic and roasted red pepper, and sauté for another 2 minutes.
• Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper, cayenne and 1/4 cup water, and bring to a simmer. Simmer over medium-low heat until mixture is reduced by a third, 40 minutes to 1 hour.
• While the sauce simmers, make the kefta: Drizzle olive oil on a rimmed baking sheet and turn on your broiler.
• In a large bowl, mix the salt, paprika, cumin, white pepper, cayenne, red onion, parsley, cilantro and garlic. Mix in the beef, lamb and beaten egg just to combine, then scoop out 1 1/2-inch balls, transferring to prepared baking sheet. Flatten balls slightly, then broil without turning until well browned, 3 to 5 minutes.
• When ready to serve, stir the preserved lemon, parsley and cilantro into the sauce and bring to a simmer. Arrange kefta in sauce along the outer edges of the skillet, leaving room for the egg yolks in the middle. Simmer kefta balls in sauce until they are cooked through and the sauce has reduced a little more, 10 to 15 minutes. Taste and add more salt if needed.
• Slip yolks into the center of the pan, cover pan and heat gently until yolks are warmed through, 2 to 4 minutes. Serve immediately, garnished with cilantro sprigs.