28ozfire roasted diced tomatoesfresh tomatoes work great too!
Fresh cracked black pepper
4large eggs
Cilantro and avocado for garnish
Instructions
In a large 12-oz sauté pan, heat oil over medium heat. Add onions and pepper and a pinch of salt and saute for 5 minutes, stirring occasionally, until veggies and soft and slightly browned.
Add garlic and cook for one more minute until fragrant (add a little more olive oil if needed.)
Then add the tomato paste, harissa, cumin, paprika and chili pepper flakes and sauté for 3 minutes, stirring occasionally, or until tomato paste brows.
Add diced tomatoes and combine, and simmer for 5-8 minutes until sauce thickens.
Season to taste with salt and pepper.
Put one egg in a small ramekin and dig a small well with a spoon in the shakshuka for the egg to go in. Repeat with the other eggs. Simmer over medium for 10 minutes or until the whites are cooked but the yolks are still runny. Serve immediately with cilantro, avocado and a drizzle of olive oil!