Shakshuka - Moroccan Style Baked Eggs

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1. 1Step 1: Heat some olive oil in a large pan over medium heat – add the onion and stir until they start to brown. Add the garlic and cook for a few minutes. Add the sausage and sauté for about 3 minutes. You want to be careful not to overcook the sausage, as it will cook more with the rest of the ingredients!
2. 2Step 2: Add the spices and salt and stir to slightly ‘toast’ them. Add the tomatoes and harissa and cook until the mixture has thickened a bit – about 5 minutes. The amount of harissa can vary depending on how spicy you want the dish. I only did one tablespoon to be on the safe side, as our harissa was fairly hot!
3. 3Step 3: Carefully crack the desired amount of eggs over the mixture, then cover and cook until the whites set but the yolks are still soft. It helps to create a little ‘bed’ for each egg as you add them to the mixture. I kept my heat at a medium-low for most of this setting, then turned it up at the end to get things hot again.
4. 4Step 4: Using a deep spoon carefully lift the eggs into warmed bowls, along with the tomato mixture. I tried getting as much tomato in the bed of the bowl as I could before adding the egg on top.
5. 5Step 5: Sprinkle with cilantro and chevre, or put these toppings on the table for guests to add on their own, along with harissa for those who like an extra punch. The chevre acts as a nice balance to the spices. Serve with a warm crusty bread or naan to sop up the tomato goodness!