Shakshuka

• servings: 4 to 6
• total time: 30 Minutes

Ingredients

2 tablespoons extra-virgin olive oil, plus more to serve

1 medium red bell pepper, stemmed, seeded and thinly sliced OR ½ cup drained and thinly sliced roasted red peppers

1 medium red onion, halved and thinly sliced

Kosher salt and ground black pepper

28-ounce can whole peeled tomatoes, crushed by hand

2 tablespoons harissa paste

6 large eggs

¼ cup finely chopped fresh flat-leaf parsley OR cilantro

Directions

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the pepper, onion and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is light golden brown, about 5 minutes.

Stir in the tomatoes with juices, the harissa and ½ cup water. Bring to a simmer and cook, uncovered, stirring occasionally, until the pepper and onion are fully softened, 6 to 8 minutes. Taste and season with salt and pepper.

Reduce to medium-low, then use the back of a large spoon to make 6 evenly spaced indentations in the tomatoes and sauce, each about 2 inches in diameter. Crack 1 egg into each well, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet halfway through. Remove from the heat, sprinkle with parsley and drizzle with additional oil.

Notes

Optional garnish: Crumbled feta cheese OR plain yogurt OR chopped pitted black or green olives OR a combination

This is a classic version of shakshuka, or eggs poached in a sauce of tomatoes and bell pepper. We use harissa, a North African spice paste and a must-have ingredient in our pantry, to lend bold, rich flavor. Serve with warm, crusty bread.