Harissa Shakshuka with Grape Tomatoes
The spiciness of harissa varies from brand to brand, so it's a good idea to taste yours to determine how much to add to the shakshuka, or you could use the lesser amount called for and, if you like, offer additional harissa at the table. Bring the skillet to the table and serve the shakshuka with warm pita bread.
tablespoons extra-virgin olive oil, plus more to serve
medium red bell peppers, stemmed, seeded and thinly sliced
01In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the bell peppers, onion and jalapeños, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is light golden brown, about 5 minutes. Stir in ¾ cup water and reduce to medium. Cover and cook, stirring occasionally, until the peppers and onion have softened, 5 to 7 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial