Shakshouka

Preparation

1. Heat the olive oil in a large, deep skillet or wide sauté pan over medium heat. Add the diced onion and bell peppers. Cook, stirring occasionally, for 8–10 minutes until completely soft and the onion is translucent and lightly golden.
2. Add the minced garlic, ground caraway, cumin, paprika, and cayenne (if using). Stir for 1–2 minutes until fragrant. Add the tomato paste and stir for 1 more minute.
3. Add the harissa paste and stir to combine. If using merguez, add them now and cook for 5 minutes, turning, before adding the tomatoes.
4. Add the tomatoes — if using fresh, chop them coarsely and add with their juice; if using canned, crush them by hand before adding. Season with salt. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce has thickened and the oil separates slightly on the surface.
5. Taste the sauce. It should be bold, slightly spicy, and deeply tomato-forward. Adjust salt and harissa as needed. Using the back of a spoon, create 6 small wells in the sauce. Crack one egg into each well, keeping the yolks intact.
6. Cover the pan with a lid and cook on medium-low heat for 5–8 minutes. The whites should be fully set but the yolks should still be runny — watch closely as the eggs set fast. Remove from heat. Garnish with fresh parsley. Serve directly from the pan with plenty of crusty bread.