Name: Easy Harissa Shakshuka
Total time: 30 min
Ingredients: 1 Red onion, small, finely chopped; 2 tbsp Olive oil; 2 Red or yellow peppers, large, cut into 0.5 cm dice; 2 cup Mushrooms, finely sliced; 4 clove Garlic, crushed; 2-4 tbsp Harissa paste, depending on how hot you like it; 1 tbsp Tomato paste; 1 1/2 tsp Ground cumin; 1/2 tsp Dried chili flakes, optional; 800 g Tomatoes, about 5 large ripe tomatoes, chopped, or 2 x 400 gram tins chopped tomatoes; 3 cup Baby spinach leaves; Salt and pepper; 4-6 Free-range eggs; a small handful Fresh coriander, roughly chopped; Toasted bread, to serve

Method

7 steps. Tap one to mark it done.

Pour the olive oil into a spacious skillet and warm it using medium heat. Stir in the onion, sautéing for 4 to 5 minutes so it softens.
Toss in the peppers, letting them cook until tender, before tossing in the mushrooms and cooking for 1 to 2 more minutes.
Combine the tomato paste, harissa, cumin, chili flakes, garlic, and a generous seasoning of salt and pepper into the mixture. Let this cook for approximately 5 minutes, pouring in a little water if the consistency becomes overly dense.
Incorporate the tomatoes and spinach, allowing the mixture to bubble gently for around 10 minutes to let the sauce reduce and thicken.
Create 4 to 6 small hollows in the simmering mixture and drop an egg into each space. With a fork, carefully mix the whites of the eggs into the surrounding sauce while keeping the yolks completely intact.
Place a lid over the pan and continue simmering for 8 to 10 minutes, ensuring the egg whites solidify while the yolks remain runny.
Garnish the top with the coriander and present the dish directly from the skillet alongside toasted bread.