Red Shakshuka

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.