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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.
Peter - it is, admittedly, a bit of an odd serving suggestion. It works out nicely if you have two people with bigger appetites and two with smaller! Or, you can always add two additional eggs (or subtract two); adding or subtracting eggs won't change anything else about the recipe.
This is a great recipe. I personally like it more than the one in the Zahav cookbook. I made it for my family and they beg me to make this every time we have a get together. I did make one small addition- a pinch of grated dried black lime. Although to be honest, you could probably just add a small amount of zested lime peel at the end to the same effect. This is a spicy dish so don't serve to the capsaicin intolerant, or at least put out a bowl of tzatziki for those who can't take the heat. The harissa from Trader Joe's works well in this dish.