Servings: 4
Ingredients:
- 6 Tbsp. paprika oil (optional, for serving)
- 7 sweet mini peppers, halved
- 5 whole jalapeño peppers (optional, for added heat)
- 7 garlic cloves, finely chopped
- 3 Roma tomatoes, chopped
- 2 Tbsp. tomato paste
- 3 tsp. Harissa spice mix
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. chopped fresh parsley
- 1 1/2 cups water
- 7 eggs
Instructions:
-
Sauté Peppers:
- Heat olive oil in a medium saucepan over medium heat.
- Add the sweet mini peppers and jalapeños (if using). Sauté for about 5 minutes, or until the peppers start to brown slightly.
-
Cook Garlic and Tomatoes:
- Add the finely chopped garlic to the pan and sauté for a minute.
- Add the chopped Roma tomatoes and continue to cook for about 8 minutes, or until the tomatoes are soft and breaking down.
-
Add Tomato Paste and Spices:
- Stir in the tomato paste and Harissa spice mix. Mix well to combine all the ingredients.
-
Simmer the Sauce:
- Pour in the water and add the chopped fresh parsley.
- Season with sea salt and ground black pepper.
- Reduce the heat to low, cover the saucepan, and let the sauce simmer gently for about an hour, stirring occasionally to prevent sticking.
-
Add Eggs:
- After the sauce has thickened and developed flavor, create small wells in the sauce and gently break the eggs into each well, spacing them evenly.
- Cover the pan and cook for about 10 minutes, or until the eggs are set to your liking.
-
Finish with Paprika Oil:
- Drizzle the paprika oil over the cooked eggs and sauce for additional flavor and color (optional).
-
Serve:
- Serve the shakshuka hot, with each plate featuring one or two eggs along with a generous helping of the tomato and pepper sauce.
- Accompany with slices of toasted bread to soak up the delicious sauce.
Enjoy!