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Shakshuka
This is a classic version of shakshuka, or eggs poached in a spiced sauce of tomatoes and bell pepper. Shakshuka is said to be North African in origin and was brought to Israel by Maghrebi Jews. Easy and adaptable but terrifically delicious, it’s gained worldwide popularity and has given rise to shakshuka of all types—from “green” to grain-based. For this version, we use harissa, a North African spice paste and a must-have ingredient in our pantry, to infuse the sauce with bold, rich flavor. Serve with warm flatbread or hunks torn from a crusty loaf.
Ingredients
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2
tablespoons extra-virgin olive oil, plus more to serve
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1
medium red bell pepper, stemmed, seeded and thinly sliced OR ½ cup drained and thinly sliced roasted red peppers
Directions
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01In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the pepper, onion and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is light golden brown, about 5 minutes.
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