150gramsred bell pepper, chopped and deseededapproximately 1 large
15ml harissaapproximately 1 tablespoon
5mltomato pasteapproximately 1 teaspoon
2clovesgarlic, peeled and chopped
2.5ml ground cumin approximately 1/2 teaspoon
400gramstomatoes, chopped or gratedapproximately 3 medium
4eggs, at room temperature
60gramslabneh
Instructions
Heat the oil in a medium sized pan over high heat and add the chopped red bell pepper. Cook for 2-3 minutes until it is slightly charred.
Reduce the heat to medium then add the harissa, tomato paste, chopped garlic and ground cumin to the peppers and cook for a further 5 minutes until the peppers are soft.
Add the chopped tomatoes or grated tomato pulp to the peppers cook on a gentle simmer until most of the watery liquid is evaporated. This will take another 8-10 minutes.
Reduce the heat to low then make indentations in the sauce with the back of a spoon to hold the eggs.
Break an egg into a small bowl and pour each egg into it's own hollow.
Simmer the eggs in the sauce until the egg whites are starting to become less opaque or see through but the yolks are still runny. At a low heat this will take 6-8 minutes.
The eggs will continue to cook in the sauce so remove it from the heat before the egg whites and yolks are completely set.
Leave for 5 minutes to settle and flavors to meld before serving with labneh and bread.
Notes
I halved the original recipe to make Shakshuka for one or two people.
I used 4 whole eggs instead of 2 eggs and 2 egg yolks as I had no need for unused egg whites.