Harissa shakshuka with pomegranate

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Step 1

Heat the oil in a heavy based skillet to a medium to high heat

Step 2

Add the red onion and fry until soft. Move to the side of the pan

Step 3

Add the chipolatas to the centre of pan and brown

Step 4

Turn heat down to medium, add the garlic and mix all together

Step 5

Add the harissa paste, cherry tomatoes and a splash of water. Season well with plenty of black pepper and salt

Step 6

Cook for 10 minutes until a tomato paste forms and the chipolatas are cooked

Step 7

Make small wells in the sauce and crack in 2-3 eggs. Continue cooking until the whites are just opaque and the yolks are runny

Step 8

Turn off the heat. Spoon the yoghurt over the dish, sprinkle the pomegranate seeds and herbs over

Step 9

Serve alone or with sourdough or pittas