Harissa Shakshuka with Feta and Herbs

Eggs poached in a smoky harissa tomato sauce, finished with crumbled feta, lots of herbs and good bread for dragging through it.

Make little wells for the eggs and cover the pan. The whites set from the steam while the yolks stay soft.

Ingredients

• 3 tbsp olive oil
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 4 garlic cloves, sliced
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 28-oz can crushed tomatoes
• 6 eggs
• 4 oz feta, crumbled
• ½ cup parsley and cilantro
• 1 loaf crusty bread

Method

1. Warm the oil in a wide skillet over medium. Cook the onion and pepper until soft and sweet, about 8 minutes.
2. Add the garlic, harissa and cumin and cook for 1 minute. Add the tomatoes and a pinch of salt and simmer until thick, about 10 minutes.
3. Make six wells in the sauce and crack an egg into each. Cover and cook on low until the whites are set and the yolks still jiggle, 6 to 8 minutes.
4. Scatter the feta and herbs over the top and serve in the pan with the bread.