Moroccan Shakshuka

Instructions

1. Step 1

   Dice the onion and red bell pepper, mince the garlic, and chop the cilantro.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a large skillet over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large skillet

3. Step 3

   Add the onion and red bell pepper. Cook, stirring occasionally, until softened.

   Timer: 7 min (fixed)

   Ingredients used: 1.0 piece Onion, 1.0 piece Red Bell Pepper

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the garlic, cumin, paprika, and cayenne pepper. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 9.0 gr Garlic, 4.0 gr Ground Cumin, 4.0 gr Paprika

   Cookware: large skillet, wooden spoon

5. Step 5

   Stir in the tomato, harissa, salt, and black pepper. Bring to a gentle simmer, then cook uncovered on low heat until thickened.

   Timer: 15 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 30.0 gr Harissa Paste, 6.0 gr Salt, 800.0 gr Tomato

   Cookware: large skillet, wooden spoon

6. Step 6

   Make six wells in the sauce and crack one egg into each well.

   Ingredients used: 6.0 piece Egg

   Cookware: large skillet, wooden spoon

7. Step 7

   Cover and cook on low heat for about 8 minutes, until the whites are set and the yolks are cooked as desired. For diners at higher risk from foodborne illness, cook the egg centers to 71°C.

   Timer: 8 min (fixed)

   Cookware: large skillet, lid

8. Step 8

   Remove the skillet from the heat, scatter the cilantro over the shakshuka, and serve.

   Ingredients used: 15.0 gr Cilantro

   Cookware: large skillet