Say it with us now, shak-shu-ka. Easy, right? What’s even easier is making it. A slowly simmered tomato sauce, spiked with harissa paste and a couple of eggs nestled in between. The perfect weeknight meal or make-ahead brunch that can be topped with just about anything your heart desires.
This recipe doubles, and triples easily to serve a crowd.
PHOTOGRAPHY: SUECH AND BECK
2 Tbsp olive oil
1 small red onion, thinly sliced
2 garlic cloves, finely chopped
1 Tbsp cilantro stems, finely chopped and leaves reserved for garnish
1 red bell pepper, thinly sliced
1 Tbsp harissa paste
1 Tbsp tomato paste
1 Tsp ground cumin
1 Tsp granulated sugar
1 28oz can whole peeled tomatoes
4 large eggs
1 avocado, cubed
2 green onions, trimmed and finely chopped
½ cup feta cheese
Kosher salt and Ground black pepper, to taste
1. Preheat the oven to 400F.
2. Heat olive oil in a large saucepan. Sauté red onion until softened, 5 minutes. Add garlic and cilantro stems, cooking for 1 minute until fragrant. Add bell pepper and cook for 4-5 minutes until slightly softened.
3. Add harissa paste, tomato paste, ground cumin, and sugar, mixing well. Add tomatoes and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 25 minutes until slightly thickened.
4. Gently make small indentations into the tomato sauce. Crack the eggs into small bowls then tip into the indentations. Place in the oven for 4-6 minutes until the egg white has set.
5. Divide between bowls and top with reserved cilantro, avocado, green onions and feta cheese. Serve with crusty bread for dipping.