A fabulous alternative to an ordinary omelette with poached eggs in a spicy sauce of tomatoes, peppers, onions and spices. Perfect one pot dish for breakfasts, brunches, lunches or even dinners.
Using Alexandra’s Rose Harissa Paste
3 Tbsp olive oil
1 large onion, diced
1 red bell pepper, deseeded and sliced thinly
2 garlic cloves, minced
700g tomatoes, chopped
Sea salt and black pepper to taste
1/2 tsp ground turmeric
3-4 Tbsp Alexandra's Rose Harissa Paste
3-4 eggs (or more if you like)
Crumbled feta (optional)
Crusty bread to serve
Heat oil in a large skillet over medium heat. Add the onions and sauté until soft and translucent - around 5 minutes
Add the peppers and garlic and saute for a further 2-3 minutes.
Add in the tomatoes, salt, pepper, turmeric and Harissa Paste. Bring the sauce to a boil and reduce to medium-low to simmer for 15 minutes, stirring occasionally until the tomatoes are soft and most of the liquid has cooked out.
Make 3-4 holes in the mixture. Break one of the eggs into a small dish and place into one of the holes. Repeat with the remaining eggs until each contains an egg.
Cover the pan and cook over a low heat until the egg whites are set but the yolks are still soft and runny, about 5 minutes.
Garnish with parsley (and feta). Serve immediately with some more harissa and crusty bread
Recipe adapted from Food52: https://food52.com/recipes/25804-shakshouka-with-harissa