Harissa Shakshuka (North African Eggs in Purgatory

• Vegetarian

• Produce

  • 2 tsp Garlic, fresh
  • 1 (14-ounce can Tomatoes, no-salt-added with juices
  • 1/4 cup Yellow onion

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Harissa spice mix
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Bread, crusty

• Dairy

  • 2 oz Goat cheese

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/4 cup chopped yellow onion
• 2 teaspoons minced fresh garlic
• 1 teaspoon harissa spice mix
• 1 (14-ounce) can no-salt-added diced tomatoes, with juices
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces goat cheese, thinly sliced into coins
• 2 eggs
• Crusty bread for serving

Directions

• Preheat the oven to 375 degrees Fahrenheit.
• Heat the olive oil in a oven-safe skillet set over medium-low heat. Once the oil is shimmering, add the onions and sauté until soft, about 5-7 minutes. Add the garlic and harissa; sauté until fragrant, about 60 seconds.
• Pour in the tomatoes and season the mixture with the salt and pepper. Simmer the mixture, using a wooden spoon to help break down the tomatoes, until thickened, about 10 minutes.
• Arrange the goat cheese slices around the pan and turn off the heat. Crack the eggs into a small dish, then add them to the pan one at a time. Season each egg with additional salt and pepper, then bake in the preheated until the whites are set, about 7-10 minutes.