This easy and flavorful shakshuka features our Harissa spice blend, adding an instant boost of flavor to the dish with just a few sprinkles. Serve for brunch or an easy meal anytime!
3 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 28-ounce can crushed tomatoes
4 large eggs
1/3 cup feta cheese, crumbled
2 medium garlic cloves, minced
1 teaspoon Rumi Spice Ground Wild Black Cumin
2 teaspoons Rumi Spice Harissa spice blend
¼ teaspoon kosher salt
Freshly ground black pepper
½ teaspoon smoked paprika
1/4 cup fresh cilantro or flat leaf parsley leaves, chopped
In a large oven proof skillet, heat the olive oil over medium let. Stir in the red pepper, onion, salt, and fresh pepper and cook until the onion is soft and translucent, about 7 minutes.
Reduce heat to low and add in the garlic, paprika, harissa spice blend, and cumin. Stir and let cook for about 30 seconds.
Stir in the can of tomatoes. Simmer for 20 minutes until the sauce is thickened.
Using a large spoon, make 4 depressions in the sauce and crack an egg into each of the wells.
Cover and cook until the eggs are set, 5 to 8 minutes, depend on how well-cooked you would like the eggs.
Serve with bread, toast, or by itself!