SHAKSHOUKA - Tunisian breakfast with poached eggs in a fine sauce

Preparation steps

• The goal of this dish is finely boiled eggs in tomato sauce, so it is important that the sauce has a certain density and that the eggs are not fried but poached. Harissa is not mandatory but if you find, buy, it is great, not only for this dish but also for many other dishes where peppers or tomatoes are added. Harissa is a mixture of roasted peppers, mild chili peppers, garlic, cumin, coriander, olive oil, salt ... There are a couple of recipes on Coolka. There is another version from Tunisia where potatoes are cut into slices along with peppers and tomatoes. First, fry it together with the onion and then add everything else as in the recipe. The addition of potatoes is great if you want for a richer lunch, great for vegetarians.
• Finely chop the onion and pepper. In a deep frying pan, add the olive oil, then add the onion, fry for about 5-6 minutes to soften the onion and get a yellowish color.
• Then add the peppers and continue to fry at medium temperature with stirring, about 7-10 minutes, the peppers must soften. Add garlic at the last minute.
• Now add the chopped tomatoes along with the concentrate, sugar, salt, pepper and spices (and Harissa if using). Add half the amount of parsley. Stir and continue to simmer for about 5-7 minutes. If you like spicy, add a teaspoon of cayenne pepper powder, maybe a little fresh chili, as you wish.
• When the liquid has half evaporated add the eggs, making sure they are evenly distributed so that they can be sprinkled in the sauce. Now cover and cook for about 7-10 minutes on medium heat. Finally, sprinkle generously with the rest of the parsley.
• Shakshuka is best if the eggs have not been overcooked and are not slimy and the yolk has not completely hardened. :)
• Offer as is, or over bread of your choice.