Moroccan Shakshuka

Tap an ingredient or step to check it off.

1. 1Step 1: Warm the olive oil in a tagine or wide skillet over low heat. Add the onion and sweat for about 15 minutes, stirring occasionally, until soft and translucent.
2. 2Step 2: Add the chopped tomatoes, tomato paste, Harissa, Shakshuka Blend, a generous pinch of salt and pepper, and the water. Cook, stirring occasionally, until the tomatoes have broken down and the sauce has thickened — around 10 minutes.
3. 3Step 3: Use a spoon to make four shallow wells in the sauce. Crack an egg into each one.
4. 4Step 4: Reduce the heat to medium-low and cook until the whites are set but the yolks are still a little loose, or to your liking.
5. 5Step 5: Season the eggs with a pinch of salt. Scatter over fresh cilantro leaves, drizzle with olive oil, and serve straight from the pan while hot.