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Shakshuka

Time 40 minutes
Yields Serves 2 to 4
Shakshuka
(Glenn Koenig / Los Angeles Times)
1

Heat the oil in a skillet over medium heat. Add the sliced peppers, salt lightly and cook, stirring frequently, until the peppers have wilted and begun to soften, about 5 minutes.

2

Add the onion and cook until it has softened, about 5 minutes, then add the garlic and continue cooking until that becomes fragrant, about 1 minute.

3

Add the harissa, tomato paste and cumin and cook until the mixture becomes richly fragrant, about 3 minutes. Add the chopped tomatoes and the pimentón and cook until the mixture forms a thick sauce, about 7 minutes. Season to taste with salt and pepper and add more harissa if desired.

4

Using the back of a spoon, make 4 depressions in the sauce and crack an egg into each. Sprinkle lightly with salt, cover the pan and cook until the eggs are set, about 10 minutes.

5

Sprinkle chopped cilantro over the top and serve immediately, with labneh or Greek yogurt on the side.

This recipe is based on one by Sami Tamimi in his and Yotam Ottolenghi’s “Jerusalem.” Harissa from different sources can vary in heat; taste before adding and adjust accordingly.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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