Tunisian Shakshuka with Harissa and Feta

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 1 can crushed tomatoes
• 6 large eggs
• 1/2 cup crumbled feta
• 2 tbsp chopped parsley
• Warm flatbread, for serving
• Kosher salt and black pepper

Steps

1. Cook onion and bell pepper in oil in a wide skillet until soft, 8 minutes.
2. Add garlic, harissa and cumin and cook for 30 seconds.
3. Add tomatoes, salt and pepper and simmer until slightly thickened, 10 minutes.
4. Make six wells, crack in eggs, cover and cook until whites are set and yolks suit your preference, 6 to 9 minutes.
5. Finish with feta and parsley and serve with warm flatbread.

Allergen note: Contains eggs, dairy and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.