Israeli Shakshouka-Style Eggs

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large skillet over medium heat. Add the harissa, tomato paste, paprika, onion and peppers. Stir well to combine and allow to cook until peppers are tender, 5 to 7 minutes. Add the tomatoes, stir, and increase heat to high. When mixture begins to boil, reduce heat to low and simmer until sauce thickens, about 10 minutes. Taste and adjust seasoning

Step 2

Make 6 wells in the sauce. Break eggs into the wells. Using a fork, gently swirl the egg whites into the sauce. Simmer, uncovered, until the egg whites are set but the egg yolks are not yet hard, 6 to 8 minutes. Remove from heat and allow to set for a few minutes before serving. Serve with labneh or yogurt and hot pita bread.