2 tablespoons (30 mL) extra-virgin olive oil
1 tablespoon (15 mL) tomato paste
1 teaspoon (5 mL) harissa paste or powder
½ Spanish onion, finely chopped
1 sweet green pepper, finely chopped
¼ teaspoon (1 mL) sea salt
¼ teaspoon (1 mL) black pepper
2 cloves garlic, finely minced
8 vine-ripened or Roma tomatoes, finely chopped
¼ cup (60 mL) tightly packed chopped fresh flat-leaf parsley leaves, more for serving
½ cup (125 mL) crumbled feta cheese
Labneh or plain full-fat Greek yogurt, for serving
Pita bread, warmed, for serving (optional)
In a large frying pan, heat the olive oil over medium heat. Add the tomato paste and cook for 30 seconds, stirring constantly.
Add the harissa, Spanish onion, green pepper, salt, and black pepper and cook, stirring often, until the onion is translucent and slightly browned, about 5 minutes. Add the garlic and cook for 30 seconds, stirring constantly.
Add the tomatoes, cover with a lid, and reduce the heat to low. Cook for 10 minutes, stirring halfway through.
Using a potato masher, mash the tomato mixture. The sauce should be a bit chunky. You want a few pieces of tomato to remain.
Break an egg into a small ramekin. Using a spoon, make a small well in the tomato sauce, then gently slip the egg into the well so the egg is coddled in the sauce. Repeat with the remaining 5 eggs. Sprinkle the parsley over the eggs. Cook until the egg whites are set and the yolks are slightly runny, 10 to 12 minutes.
Serve in the frying pan, topped with feta and dollops of labneh, with pita bread on the side, if using.
Harissa is a Tunisian hot chili condiment blended with spices such as coriander and saffron. It’s widely used in Middle Eastern and North African cuisines and has a wonderful smoky flavour that takes this shakshuka to another level. You can find harissa in the international food aisle at your local grocery store.
Excerpted from Diala’s Kitchen by Diala Canelo. Copyright © 2020 by Diala Canelo. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.