Shakshuka usually is quite spicy, but its easy to tone down the heat for kids' meals.
- 2 Tbsp olive oil
- 1 cup minced shallot
- 2 cloves garlic, minced
- 1 red pepper, finely chopped
- 1-2 Tbsp harissa* or other chili paste (optional)
- 1 tsp cumin
- 28-ounce can crushed tomatoes
- 4 eggs
- 1 bunch flat leaf parsley
* Harissa is a spicy North African sauce made with several
different kinds of chile peppers, garlic and herbs. You can find
prepared harissa at Whole Foods and other well-stocked markets. If
you do buy some, try it on eggs, falafel or grilled meats.
- Heat olive oil over medium heat in deep, oven-proof
- Preheat oven to 400 degrees. Sauté harissa (if using),
shallots, garlic and pepper over low heat until softened, about 8
minutes. Season vegetables with cumin and salt and pepper and sauté
the mixture a few more minutes until fragrant.
- Add tomatoes, raise heat to high and bring sauce to a
- Turn down heat and simmer until sauce thickens, about 10
minutes. Turn off heat.
- Make a well in the sauce with your spoon and crack an egg into
it, taking care not to break the yolk. Repeat with three remaining
- Carefully transfer skillet to oven. Cook until egg whites are
set and yolks are still runny, about 5-7 minutes.
- Garnish with chopped flat-leaf parsley.
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