Shakshuka

Ingredients

• 3 tbsp Olive Oil
• 1 pcs Onion
• 1 pcs Red Bell Pepper
• 4 pcs Garlic
• 1 tbsp Tomato Paste
• 1 tsp Ground Cumin
• 1.5 tsp Paprika
• 1 tsp Harissa
• 400 g Crushed Tomatoes
• 1.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 4 pcs Eggs
• 15 g Parsley
• 1 pcs Lemon
• 2 pcs Pita Bread

Method

1. Finely dice {onion} and {red_bell_pepper}, mince {garlic}, and chop {parsley} so the sauce cooks evenly and finishes fresh.
2. Heat {olive_oil} in a wide skillet over medium heat. Add {onion} and {red_bell_pepper}, season with {kosher_salt}, and sauté until softened and lightly sweet, then add {garlic} and cook until fragrant. Stir in {tomato_paste}, {ground_cumin}, {paprika}, and {harissa}; bloom until darkened and aromatic, then add {crushed_tomatoes} and {black_pepper}. Simmer, stirring occasionally, until thick and jammy enough to hold a spoon trail, then taste and adjust with more {kosher_salt}.
3. Warm {pita_bread} in a dry skillet or hot oven until soft and lightly toasted at the edges.
4. Lower the skillet to medium-low heat, make wells in the sauce, and crack in {eggs}. Season the tops lightly with {kosher_salt}, cover, and cook until the whites are just set but the yolks still wobble when shaken.
5. Scatter {parsley} over the hot shakshuka, squeeze over {lemon}, and finish with a light drizzle of {olive_oil}. Serve at once with {pita_bread} for scooping.