Shakshuka: Eggs Simmered in Spicy Tomatoes

November 19, 2013

Originally from Tunisia, this breakfast (and sometimes lunch) dish of eggs simmered in spicy tomatoes has become wildly popular across Israel. We've been hooked on this one-skillet dish since our first bite. The smoky and spicy flavors of harissa, a traditional North African spice blend (this one is our favorite), adds a wonderful depth to this simmered egg dish. It's easy, full of flavor and perfect any time of day!
Adapted from Jerusalem: A Cookbook

2 tablespoons olive oil
2 tablespoons harissa
2 teaspoons tomato paste
2 cups roasted red peppers, cut into strips
4 coves garlic, mashed
1 tsp ground cumin
5 cups canned chopped tomatoes, drained
4-8 large eggs (depending on how many eggs each person desires)
Fresh parsley for garnish

Heat olive oil in a large sauté pan over medium heat. Add all ingredients except for eggs and yogurt and season to taste with salt. Cook until sauce thickens, about 10-15 minutes.

With the back of a spoon, make 4-8 little dents in the sauce for the eggs.  Break an egg into each dent. Using a fork, gently swirl the egg whites a bit with the sauce. Simmer for 8-10 minutes or until the whites have set but the yolks are still runny.

Remove from heat and let set for a couple of minutes. Spoon onto plates and garnish with fresh chopped parsley.

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