Shakshuka (Tomato-Pepper Stew with Poached Eggs and Harissa)

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Shakshuka (Tomato-Pepper Stew with Poached Eggs and Harissa)
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This dish of poached eggs set in a hearty paprika-scented stew is deliciously messy. To give his recipe a flavorful kick, chef Michael Solomonov adds harissa, a Tunisian red chile pepper paste.

This dish of poached eggs set in a hearty paprika-scented stew is deliciously messy and perfect for brunch or dinner.Chef Michael Solomonov adds harissa, a Tunisian red chile pepper paste, to his shakshuka recipe to give it an extra kick of flavor.In a large skillet, heat the olive oil.

Add the onion and bell pepper, season with salt, and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the paprika and coriander and cook until fragrant, about 1 minute. Stir in the harissa and tomato paste and cook over low heat for 3 minutes. Add the tomatoes and their juices and simmer over low heat until the sauce has thickened, about 20 minutes. Stir in the parsley and cilantro and season with salt.

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