Simple Moroccan Tomatoes & Eggs Breakfast

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:

1. 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.

2. 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.

3. Add Tomato Paste and Spices:

   • Stir in the tomato paste and Harissa spice mix. Mix well to combine all the ingredients.

4. 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.

5. 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.

6. Finish with Paprika Oil:

   • Drizzle the paprika oil over the cooked eggs and sauce for additional flavor and color (optional).

7. 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!