Jammy Shakshuka Eggs with Harissa

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup chopped yellow or white onion
• 1 tablespoon finely chopped garlic
• 1 small jalapeno or serrano pepper (finely chopped)
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1/4-1/2 teaspoon cayenne pepper (to taste)
• 2 tablespoons harissa paste
• Kosher salt
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can cannellini beans (drained)
• 6 large eggs
• 1/2 cup crumbled feta cheese or goat cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. 1

   Pour the oil into a large, deep skillet and place over medium-high heat. Add the onion, garlic and chili and cook about 5 minutes, or until the onion is softened but not browned.

2. 2

   Stir in the spices, harissa paste and 1 ½ teaspoon salt and cook 1 minute. Add the tomatoes and beans, stir, and bring to a simmer.

3. 3

   Cook about 15 minutes, stirring occasionally, until the sauce is the consistency of thick jam. Remove the pan from the heat. Use the back of a spoon (a ladle works well) to make 6 wells in the sauce. Crack an egg into each one.

4. 4

   Put the pan back over medium-low heat and cover. Cook 4-6 minutes, just until the whites are set and opaque and the yolks are still runny. The eggs will continue to cook for a few minutes after you take the pan off the stove, so keep that in mind and cook to your preference.

5. 5

   Sprinkle the feta cheese and cilantro over the eggs and serve warm with toasted bread or pita.