1 tablespoon extra-virgin olive oil
½ red bell pepper, deseeded, diced
Freshly ground pepper to taste
¼ teaspoon smoked paprika
Cayenne pepper to taste (optional)
1 tablespoon harissa paste (mild or hot, as per your preference)
1/8 cup chopped parsley
Microgreens to garnish (optional)
½ cup chopped yellow onion
Sea salt to taste
2 cloves garlic, peeled, minced
¼ teaspoon ground cumin
½ can (from a 28 ounces can) crushed tomatoes
A handful of spinach, chopped
¼ cup reduced-fat feta cheese
½ avocado, peeled, pitted diced
Toasted whole-wheat bread, multigrain bread or low-carb bread to serve
1. Pour oil into a skillet (with a fitting lid) and let it heat over medium heat.
2. Add the onion when the oil is hot and cook for a couple of minutes. Stir in salt, pepper, and red pepper.
Cook for a few more minutes until the onion is softened.
3. Turn down the heat to medium-low heat. Stir in garlic and cook for a few seconds until you get a nice aroma.
4. Stir in paprika, cayenne pepper, salt, and cumin. Keep stirring for a few more seconds. Make sure you do not burn the spices.
5. Stir in harissa paste and tomatoes and mix well. Cook until the sauce is thick. Stir often.
6. Stir in the spinach and cook until the spinach turns limp. Make 2 cavities in the mixture (big enough to fit an egg).
7. Crack an egg in each cavity. Cover the skillet and cook until the whites are set and the yolks are slightly runny. Sprinkle salt and pepper over the eggs.
8. Garnish with parsley, feta, and avocado.
9. Serve Shakshuka with toasted bread.