Harissa Shakshuka

Make Ahead Harissa Shakshuka {aka: egg & tomato breakfast skillet}

3 tablespoons olive oil (you can get away with less if you’re using a non-stick pan)
1 ½ large onions, diced, about 3 cups
2 bell peppers, diced
5 cloves garlic, thinly sliced
2 teaspoons harissa
1 ½ teaspoons cumin
1 ½ teaspoons paprika
½ teaspoon turmeric
1 – 28 ounce can crushed tomatoes
3 cups diced tomatoes (see note)
1 tablespoon honey
1 tablespoon red wine vinegar
1 tablespoon sea salt
6 eggs
A handful of flat leafed parsley and some good quality olive oil to finish

View the full recipe at The Endless Meal →