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Fresh Tomatoes Shakshuka

For chunkier tomatoes, skip the canned one and use fresh tomatoes instead.
Servings 3
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 2 tbsb olive oil
  • 1 large onion chopped
  • 1 large bellpepper chopped
  • ½ tbsp harissa
  • 1 tbsp smoked paprika
  • 1 tsp cumin optional
  • 1 kg tomatoes cut into chunks
  • 3-4 eggs
  • Salt & pepper to taste
  • Feta cheese to serve
  • Fresh parsley to serve
  • Bread to serve

Instructions

  1. In a skillet over medium-high heat, add olive oil. When the olive oil is hot, add onions; cook until translucent. Add bellpepper; cook until soft.
  2. Add harissa and smoked paprika. You can also add cumin if you like.

  3. Next, add fresh tomatoes. Put the lid on, but keep checking once in a while. Cook until soft. You may leave some chunks of tomatoes if you want. Season with salt & pepper.

  4. When you are satisfied with the texture of your tomatoes, create about 3-4 holes for the eggs. Break eggs into each hole; lower the heat down and put back the lid. Cook until eggs are set or until your desired doneness. Season the eggs with salt & pepper. Turn off the heat.

  5. Garnish with feta cheese and fresh parsley. Serve with bread of your choice. I love to serve this with a piece of crusty bread or flatbread – yum!