If you enjoy a soft egg for breakfast, you will love my Tunisian inspired Shakshuka. Shakshuka is a dish that has existed in Mediterranean cultures for centuries. It is essentially eggs poached in a sauce of tomatoes, olive oil, peppers, onions, garlic and spices. And it makes for a delicious breakfast or brunch (and it’s apparently great for hangovers).
This is how I made mine:
Fry harissa paste, tomato puree, onion, peppers, garlic and cumin. Add some beautiful ripe chopped tomatoes to create a wonderful rich tomato base. Bring the mixture to a gentle simmer. Then break your eggs into the tomato mixture and simmer very gently until the egg whites are just set and the yokes are still runny.
Take your pan off of the heat and allow it to rest for a minute or two. Serve with labneh or yogurt and crusty bread. You can also add a pinch of Sumac to the yogurt for a sour note.