Whether you’re in search of breakfast, lunch or dinner, this Middle Eastern Harissa + Bell Pepper Shakshuka is a delicious (and healthy) answer. Made with simple ingredients and complimented with vibrant, flavourful spices, hitting your daily veggie quota has never been so easy!
- 1 tbsp olive oil or avocado oil
- 1 medium clove garlic, minced
- 1/2 cup diced white onion
- 1 1/2 cups diced yellow + red bell pepper*
- 1 tbsp harissa paste
- 1/2 tsp each paprika, ground cumin and turmeric
- 3 cups diced tomatoes (canned ones with their juices are totally fine)
- 2 free range organic eggs** (the more intensely-orange the yolks, the better!)
- parsley, mint and microgreens, to garnish
- Heat the avocado oil/olive oil in a cast iron skillet for 1 minute. Add the garlic and onion, stir frying for 2 mins, or until the onion is translucent.
- Add the bell peppers*, harissa and spices. Cook until the bell peppers begin to soften, about 5 mins.
- Add the tomatoes and reduce heat to a simmer. Cook for another 15-20 mins, allowing the sauce to thicken and reduce in volume.
- Taste the sauce and adjust seasonings if you like.
- Use a spoon to make 2 indentations in the tomato sauce. Crack an egg into each indentation.**
- Cover the skillet and cook for a final 8-10 mins. The egg whites should be mostly set, but the yolks should still be nice and dippy.
- Serve garnished with the fresh herbs and microgreens if desired. Other serving ideas: tabbouleh, cucumber and tomato salad, crusty bread or pita bread.
*If you don’t have bell peppers on hand, zucchini, chopped dark leafy greens, chopped asparagus and mushrooms all make great swaps.
**Want to add more eggs per serving? No problem – just make 2 more wells in the tomato sauce. You may want to use a larger cast iron skillet in order to keep the eggs from running into each other.