Shakshuka

Ingredients

• 1 yellow onion, thinly sliced

• 1 red pepper, thinly sliced

• Salt & fresh black pepper

• 1 garlic clove, minced

• ½ teaspoon paprika

• ½ teaspoon smoked paprika

• 1 teaspoon harissa paste or Calabrian chilis (red pepper flakes)

• ½ teaspoon cumin

• 1 (28-ounce) can crushed tomatoes

• 6-8 eggs

• 6oz goat cheese

• Fresh chives, chopped

For garnish & serving

• Lemon zest

• Microgreens

• Toasted bread

Instructions:

1. Heat olive oil in a 12-inch lidded stainless steel over medium heat. Add the onion, red pepper, salt, and fresh pepper. Cook until soft and caramelized, 8-10 minutes.

2. Add the garlic and stir, cooking for 1-2 minutes until fragrant. Stir in the spices and harissa paste.

3. Add in the crushed tomatoes and simmer for 10-12 minutes until the sauce is thickened.

4. Make 6-8 (depending on how many eggs you are using) wells in the sauce and crack one egg into each. Turn the heat to medium low, cover and cook until the eggs are set, 6-10 minutes, until egg whites are slight and depending how runny you like your egg yolks.

5. Season with flaky salt. Add chunks of goat cheese, garnish with chopped chives, lemon zest and microgreens. Serve with toasted bread for dipping.