Tunisian Harissa Egg & Vegetable Shakshuka
Method
Heat the olive oil in a large non-stick skillet over medium heat.
Add the onion, red bell pepper and courgette and cook for 5–6 minutes until softened.
Add the garlic, harissa, cumin and sweet paprika. Cook for 30 seconds until fragrant.
Stir in the chopped tomatoes, salt and black pepper. Simmer for 6–8 minutes until the sauce has slightly thickened.
Make four small spaces in the sauce and crack an egg into each one.
Cover the skillet and cook for 5–7 minutes, until the egg whites are set and the yolks are cooked to your liking.
Remove from the heat and drizzle with fresh lemon juice.
Divide between two plates, add a generous spoonful of Greek yogurt and sprinkle with fresh coriander and parsley.
Keep the tomato sauce at a gentle simmer before adding the eggs. If it is bubbling too vigorously, the eggs can cook unevenly. For a milder dish, reduce the harissa slightly and add more Greek yogurt when serving.
Nutrition Facts
Per serving
