Shakshouka

Ingredients

• 4 Tbsp light oil
• 3 tsp harissa
• 2 red onions large diced
• 2 red bell peppers
• 1 jalapeno pepper
• 2 garlic cloves
• 1 Tbsp. Tomato Paste
• 4-5 fresh Roma tomatoes, diced
• 4 eggs
• 1 tsp salt
• 1/4 tsp black ground pepper
• Feta cheese

Directions

1. In a large skillet, bloom harissa in hot oil for about 2 minutes.
2. Seed jalapeno as desired for spice level.
3. Add onions, crushed garlic and salt. Simmer for 5 minutes until soft
4. Add both diced peppers. Simmer for 20 minutes.
5. Add tomatoes and tomato paste. Cook 10 minutes or until thick.
6. Use a large spoon to create 4 pockets in the surface. Crack the 4 eggs, 1 into each pocket.
7. Reduce heat to low and cover. Let simmer for 6-10 minutes until the eggs are just before the eggs are done.
8. Top with feta cheese and serve with naan or crusty bread.