Authentic Moroccan Shakshuka: Delicious & Simple

• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tablespoons Chilzo's Red Harissa paste
• 1 cup diced tomatoes
• Salt and pepper, to taste
• Red pepper flakes
• 2-3 eggs
• Fresh cilantro or parsley, chopped
• Crumbled feta cheese (optional)

Instructions:

1. Heat the olive oil in a cast-iron skillet over medium heat.
2. Sauté the minced garlic briefly, then add the chopped onion and bell peppers.
3. Sauté the minced garlic briefly, then add the chopped onion and bell peppers.
4. Add Chilzo's Red Harissa paste and stir to coat the vegetables.
5. Add the diced tomatoes and a splash of water, and simmer for about 20 minutes.
6. Once the sauce has thickened, create small wells in the sauce using the back of a spoon.
7. Crack the eggs into the wells, cover the skillet, and cook until the whites are set but the yolks remain runny.
8. Sprinkle with fresh cilantro or parsley, top with feta if using, and serve with crusty bread or pita.