Active Time
30 MIN
Total Time
1 HR
Serves : 6

Called shakshuka, this dish of poached eggs set in a hearty paprika-scented stew is deliciously messy. To give his stew an exotic kick, Michael Solomonov adds harissa, a Tunisian red-chile-pepper paste.    More Middle Eastern Recipes  

How to Make It

Step 1    

In a large skillet, heat the olive oil. Add the onion and bell pepper, season with salt and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the paprika and coriander and cook until fragrant, about 1 minute. Stir in the harissa and tomato paste and cook over low heat for 3 minutes. Add the tomatoes and their juices and simmer over low heat until the sauce has thickened, about 20 minutes. Stir in the parsley and cilantro and season with salt.

Step 2    

Raise the heat to moderate. One by one, break the eggs into a cup and add them to the simmering sauce. Poach the eggs until the whites are firm but the yolks are still runny, about 5 minutes. Season the eggs with salt. Transfer the eggs to bowls along with some of the sauce. Serve with warmed pitas or crusty bread.

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