Shakshuka With Oil & Herb’s Harissa Spice Blend

Shakshuka is a Middle Eastern dish traditionally served for breakfast, but makes for a rich and warming meal any time of the day.  

What You Will Need to Serve 3: 

• 2 tbsp Olive Oil
• 1 Medium Red Onion - diced
• 2 Large Red Capsicums - diced
• 4 Cloves Garlic - crushed
• 1 tsp Oil & Herb’s España Mixed Salt
• 2 tsp Tomato Paste or Puree
• 1-2 tsp Oil & Herb’s Harissa Spice Blend
• 6 Large, Very Ripe Tomatoes or 2 Tins of Diced Tomatoes
• 6 Medium Eggs
• 100g Labneh or Nut Cheese

How to Prepare the Dish:

1.  Heat the olive oil in a large heavy based frying pan and add the onion, capsicums and garlic
2. Cook over a low heat for 6-7 minutes to allow the capsicums to soften
3. Add Harissa, España and tomato paste then sauté for 1 minute
4. Add tomatoes or tinned tomatoes and simmer for approximately 15 minutes until the sauce thickens
5. Make 6 small pockets in the sauce to fit each egg
6. Crack the eggs into the dips in the sauce and simmer gently for approximately 8 minutes, until the egg white is set but the yolk is still runny. If you have a oven proof pan, you may choose to do this step by baking the dish in the oven instead - set the oven to 180c and cook for about 10 minutes
7. Allow to rest for a few minutes before spooning into individual plates. Serve with a dollop of labnneh or nut cheese, garnish with fresh parsley and pair with chunks of toasted sourdough