40 minutes
A vibrant and fiery dish of roasted red bell peppers and onions with harissa and perfectly cooked eggs.
Bell Pepper, chopped large
each
Large Onion, cut into eighths
each
Garlic, cloves peeled and separated
head
Olive Oil, divided
cups
tablespoons
Beefsteak Tomatoes, chopped coarsely
each
Harissa
tablespoons
each
Flat Leaf Parsley, chopped
cups
1. Roast Vegetables
Combine the red bell peppers, onion, and garlic in a medium bowl. Drizzle with half a cup of olive oil and sprinkle with a tablespoon of salt. Mix to coat and spread out on a sheet pan. Broil on low for about 30 minutes until well-charred.
2. Fry Eggs
Crack eggs into a medium bowl. Heat remaining ¼ cup of olive oil in a large skillet over high heat, then reduce to medium and add eggs. Fry until whites are set.
3. Combine Vegetables and Harissa
Chop the onions and mash with the other charred vegetables and their juices. Stir in the chopped tomatoes and harissa.
4. Assemble Shakshuka
Add the vegetable mixture to the skillet with the eggs. Cook for 8-10 minutes until the yolks are set to your liking.
5. Garnish and Serve
Serve the shakshuka hot, sprinkled with chopped parsley.
Comments (0)