This hearty, flavorful shakshuka comes together in one pan, perfect for holiday brunches, allowing more time with family. Serve it with crusty, buttery sourdough or enjoy straight from the pan. Butter beans can be substituted for eggs if preferred.
1. Heat oil in a pan, once hot add onions and pepper. Let them sauté for 2-3 minutes then add garlic, chopped Fresno chili, and harissa paste.
2. Cook the mixture for 3 minutes then add tomatoes. Cook for a minute or two and add all the seasonings.
3. Add the tomato puree and water, let this come to a simmer.
4. Add your eggs, season them with salt and pepper. Cover and cook until the egg is how you like it. ( I cooked mine on low for about 4 minutes)
5. Top with feta, cilantro/ parsley, chilies and enjoy with some crusty bread!
