Tunisian Shakshuka

Ingredients

• 3 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, sliced
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground caraway
• 28 oz whole peeled tomatoes, crushed by hand
• 1 tsp salt
• 6 large eggs
• 2 tbsp chopped parsley

Method

1. Heat the oil in a 12-inch skillet over medium heat and cook the onion and pepper until soft, about 8 minutes.
2. Add the garlic, harissa, cumin, paprika and caraway and stir for 1 minute.
3. Add the tomatoes and salt and simmer until thick, 10 to 12 minutes.
4. Make 6 wells in the sauce and crack an egg into each. Cover and cook on low until the whites are set and the yolks still soft, 5 to 8 minutes, or until 160°F for fully set eggs.
5. Scatter with parsley and serve from the pan with bread.