Moroccan Shakshuka with Harissa (Modern)

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 large Red pepper
• 3 cloves Garlic
• 1 ½ tsp Ground cumin
• 1 ½ tsp Sweet paprika
• 1 tbsp Harissa
• 500 g Tomato, ripe
• 4 Egg
• 10 g Fresh coriander
• 2 pieces Pita bread

1. Set a large frying pan over medium heat and warm the olive oil. Thinly slice the onion, slice the red pepper, and finely chop the garlic.
2. Add the onion and red pepper to the pan with a pinch of salt and cook for 8 to 10 minutes, stirring, until softened and lightly coloured. Stir in the garlic, cumin and sweet paprika and cook for 1 minute until fragrant.
3. Stir in the harissa, then add the tomatoes, roughly chopping them as you go. Bring to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.
4. Use the back of a spoon to make 4 small wells in the sauce. Crack an egg into each well, cover, and cook on low for 6 to 8 minutes until the whites are set and the yolks are still soft, or longer if you prefer them firmer.
5. Meanwhile, warm the pita bread in a dry pan or briefly in the oven until soft and hot. Roughly chop the fresh coriander and scatter it over the shakshuka, then serve straight from the pan with the warm pita for scooping.

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