Spicy Harissa Shakshuka
Spray ‘Fry Light’ extra virgin olive oil (EVOO)
1 1/3 cups chopped onions
1 cup thinly sliced bell peppers, any colour
2 cloves garlic, minced or to taste
1 tin chopped tomatoes
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ to 1 tablespoon Spice&Easy Harissa to taste
1/4 cup finely chopped parsley to garnish
Spray skillet over medium heat. Stir in the onion, bell peppers, and garlic ; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes
Combine the tomatoes, cumin, salt, pepper and Spice&Easy Harissa into a bowl and mix briefly. Pour the tomato mixture in the skillet and stir to combine.
Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make 4 to 6 indentations in the mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes.
Sprinkle with chopped parsley before serving.