Shakshuka (Tomato-Pepper Stew with Poached Eggs and Harissa)

Chef Michael Solomonov incorporates harissa, a spicy red chili pepper paste from Tunisia, into his shakshuka recipe to enhance its flavor with an added punch.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large onion, cut into 1/2-inch dice
• 1 green bell pepper, cut into 1/2-inch dice
• Kosher salt
• 1 teaspoon sweet smoked paprika
• 1 teaspoon ground coriander
• 1 tablespoon harissa
• 1 tablespoon tomato paste
• 1 (28-ounce) can diced tomatoes
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 6 large eggs
• Pitas or crusty bread, for serving

Directions

Step 1

In a spacious skillet, warm up the olive oil. Toss in the onion and bell pepper, season with salt, and cook on medium heat, stirring occasionally, until they become tender, approximately 7 minutes. Add the paprika and coriander, stirring until they release their aroma, which usually takes about 1 minute. Introduce the harissa and tomato paste, then simmer on low heat for 3 minutes. Pour in the tomatoes and their juices, allowing the mixture to simmer on low heat until it thickens, which typically takes around 20 minutes. Finally, mix in the parsley and cilantro, and season with salt to taste.

Step 2

Increase the heat to medium. Crack the eggs one at a time into a cup, then gently slide them into the simmering sauce. Poach the eggs until the whites are set but the yolks are still soft, which usually takes about 5 minutes. Season the eggs with salt. Carefully transfer the eggs to individual bowls along with some of the sauce. Serve with warmed pita bread or crusty bread.

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