Shakshuka

Yield: 2-4 servings
Time: 30 minutes

Ingredients:
2 tablespoons olive oil
2 tablespoons Harissa sauce
2 teaspoons tomato puree
1 large red bell pepper, diced
1 tablespoon garlic, minced
1 teaspoon ground cumin
1 ½ cups of ripe tomatoes, diced
4 eggs
½ cup greek yogurt, or hung curd
salt and pepper to taste
1 tablespoons fresh parsley, chopped

Method:

1. Heat the oil in a large non-stick skillet on medium heat. To this add the harissa, tomato puree, red bell pepper, garlic, cumin and ¾ teaspoon of salt. Stir and cook until the peppers soften about 6-8 minutes.
2. Add the tomatoes, bring to a gentle simmer and cook for another 8-10 minutes until the tomatoes are softened and there is a thick sauce. You can use a wooden spoon to break down the tomatoes. Taste and adjust seasoning.
3. Make 4 little dips in the sauce. Gently break the eggs and carefully pour into each dip. Simmer gently for 8-10 minutes until the egg whites set but yolks are still slightly runny. (You can cover the pan with a lid to speed up the cooking of the eggs).
4. Remove from the heat and allow it to rest a couple of minutes. Now top with the yogurt and garnish with parsley. Serve warm with pitas or crusty bread.