Shakshuka (Eggs in Tomato Sauce)
2 Tbsp. olive oil
1/2 medium onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 (28-oz.) can fire-roasted crushed tomatoes
1 to 2 Tbsp. harissa
1 tsp. ground cumin
1/2 tsp. salt
6 large eggs
3 Tbsp. fresh parsley, for garnish
Heat the oil in a large skillet over medium heat. Add the onion and cook until the onion is just soft, about 2 minutes. Add the bell pepper and garlic, and cook until the onion and pepper are tender, stirring occasionally, about 4 or 5 minutes. Add the harissa, cumin, and salt. Bring to a boil, then reduce heat and simmer on low, stirring occasionally, until the sauce thickens - about 10 to 15 minutes.
Use the back of a spoon to make six depressions in the sauce. Crack an egg into a ramekin, then slide the egg into a depression. Repeat for all the eggs. Cook, uncovered, until the egg whites are completely cooked and the yolks begin to thicken, but aren't hard - about 7 minutes. Remove from heat, and season with black pepper and a sprinkle of parsley before serving.
Notes: We haven't tried this yet.