Ingredients
¼ cup extra-virgin olive oil
1 medium onion, diced
1 large or 2 medium red or orange bell peppers, seeded and cut into ⅛-inch strips
1 cup cherry (or other small) tomatoes, halved
2 garlic cloves, thinly sliced
1 tablespoon harissa
One 28-ounce can whole tomatoes, crushed with your hands
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
4 large eggs
Optional toppings: chopped cilantro or parsley, crumbled feta, hot sauce
Instructions
While a well-seasoned skillet can absolutely stand up to acidic ingredients if you follow the instructions above, we wouldn’t recommend cooking shakshuka in a brand new pan. When is a skillet ready? Reliable non-stick performance and the darker patina that comes with seasoning earned through cooking are each signs that you’re ready to give acids a try.
