Shakshuka with Harissa

Ingredients

• 20 ml olive oil
• 1 medium onion, finely chopped
• 2 red peppers, deseeded and diced
• 3 cloves garlic, finely chopped
• 25 g Tunisian harissa paste (about 1.5 tbsp, to taste)
• 1 tsp ground caraway seeds (karawya)
• 1 tsp ground cumin
• 400 g tinned chopped tomatoes
• ¼ tsp salt, to taste
• 4 eggs
• 1 handful fresh coriander, roughly chopped

Method

1. 1

   Prepare peppers, garlic and spices

   Finely chop the onion. Deseed and dice the two red peppers into 1.5 cm pieces. Finely chop 3 cloves of garlic. Measure out the harissa paste, ground caraway and cumin. Have a wide skillet with a tight lid ready.

2. 2

   Caramelize onions and peppers

   Warm 20 ml olive oil in the skillet over medium heat. Add the onion and diced peppers. Fry for 7–9 minutes, stirring regularly, until the vegetables are softened and starting to caramelize around the edges.

3. 3

   Bloom harissa and caraway in oil

   Add the garlic, 25 g harissa paste, 1 tsp ground caraway and 1 tsp ground cumin. Sauté for 1 minute in the hot oil. Blooming the harissa paste in warm oil releases deep roasted chili aromas.

4. 4

   Simmer the fiery tomato sauce

   Stir in the chopped tomatoes and ¼ tsp salt. Bring to a gentle boil, then turn heat down to low and simmer uncovered for 12–15 minutes, stirring occasionally, until thick and concentrated.

5. 5

   Form wells and add eggs

   Create four deep pockets in the thick reduction with the back of a spoon. Crack an egg into a small cup and slide gently into each pocket. Turn the heat to low.

6. 6

   Cover, poach and garnish

   Cover tightly with the lid and simmer gently for 6–8 minutes. Check that the whites are completely firm and opaque, including right next to the yolks. Remove lid, scatter fresh coriander on top, and serve piping hot with crusty bread.