Also know as the Israeli dish Shakshuka, this is perfect for a (semi) lazy morning, or for when you feel like eating breakfast for dinner. Recipe adapted from New York Times.
- 1 large onion, minced
- 1 red pepper, cut into thin strips
- 2 T olive oil
- 3 cloves garlic, minced
- a few springs of thyme
- 2-3 T harissa
- 1 can (14oz) chopped tomatoes
- 1 T tomato paste
- 1 T brown sugar
- 1 T preserved lemon, minced (optional)
- pinch of salt
- 6 large eggs
- 1/2 c feta, crumbled (1 large handful)
- chopped parsely and coriander for garnish
- In a medium skillet, heat olive oil over low heat, then cook onion and red pepper until softened, about 20 minutes.
- Add garlic, thyme, and harissa, and cook, stirring frequently, until aromatic.
- Stir in chopped tomatoes, tomato paste, brown sugar, and preserved lemon (if using), and cook until the sauce is reduced to a nice and thick consistency, about 10 minutes.
- Gently crack eggs into tomato mixture, sprinkle with feta, cover, and let cook 6 minutes.
- Remove skillet from heat, uncover, and let stand 2-3 minutes. Serve on toast.