Potato Shakshuka Food

SHAKSHUKA

Steps:

• Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
• Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
• Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

POTATO SHAKSHUKA

Steps:

• In a lidded large saucepan on medium heat, heat the olive oil and wait for it to shimmer. Add the onion and potatoes and sauté until the onions and potatoes are soft, about 10 minutes. Add garlic until fragrant, about 1 minute.
• Pour in the Shakshuka Sauce as well as the Harissa and bring to a simmer. Increase the heat to medium and simmer until the sauce has thickened slightly and the potatoes are fork-tender, about 5 minutes. Taste and add more salt and pepper as needed.
• Using the back of a spoon, create 4 to 6 evenly space wells for the eggs. Crack the eggs into each well, keeping the yolks intact. Cover the skillet and cook until the egg whites are set, about 10 minutes.
• Garnish with parsley, feta seeds, and sesame seeds.