Shakshuka

Ingredients

Ingredients

• 2 tbsp olive oil
• 1/4 cup onion, diced
• 3 cloves garlic, crushed
• 1 tsp ras el hanout
• 1/2 tsp ground aleppo pepper
• 1/2 tsp whole cumin seeds
• 28 oz can fire-roasted tomatoes (whole or crushed)
• 1/4 tsp cayenne pepper
• 1 tbsp smoked paprika
• 1 1/2 tsp harissa paste
• 1/2 cup roasted red peppers
• 5 large eggs
• to taste feta cheese, crumbledp (for garnish)
• to taste fresh cilantro, chopped (for garnish)
• to taste honey (for garnish)
• as needed fresh baked challah bread (for serving)

Instructions

1. Heat 2 tablespoons of olive oil in a large stainless steel pan over medium heat until shimmering.
2. Add 1/4 cup diced onion and cook for 3 minutes until translucent and soft, stirring occasionally.
3. Stir in 3 crushed garlic cloves and sauté for 30 seconds.
4. Add 1 teaspoon ras el hanout, 1/2 teaspoon ground Aleppo pepper, and 1/2 teaspoon whole cumin seeds; toast the spices for 30 seconds until fragrant, removing from heat if it gets too hot.
5. Stir in the 28-ounce can of fire-roasted tomatoes (crush them with a spoon if whole) and bring to a simmer.
6. Add 1/4 teaspoon cayenne pepper, 1 tablespoon smoked paprika, 1 1/2 teaspoons harissa paste, and 1/2 cup roasted red peppers; bring to a boil, then reduce heat and simmer for 20 minutes until the sauce thickens.
7. Using a spoon, create 5 wells in the sauce and crack a large egg into each well.
8. Gently spoon sauce over the egg whites to help them cook evenly; cover the pan, lower the heat, and simmer for 5 minutes until the whites are set but yolks are still runny.
9. Remove from heat and garnish with crumbled feta cheese, chopped fresh cilantro, and a drizzle of honey.
10. Serve immediately with fresh baked challah bread for dipping.