Moroccan shakshuka

RECIPE :

Moroccan shakshuka

INGREDIENTS:

• 1/2 tsp saffron threads
• 2 tbsp olive oil
• 2 tbsp harissa paste
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ras el hanout
• 1 large yellow onion diced
• 2 large red bell pepper 3/4 inch strips
• 1 large yellow/orange bell pepper 3/4 inch strips
• 4 garlic cloves minced
• 1/2 tsp salt
• 4 large tomatoes chopped
• 6 large eggs
• 2 tbsp cilantro chopped
• 2 tbsp parsley chopped

OPTIONAL

• pita for serving
• crusty bread for serving

INSTRUCTIONS:

1. In a small bowl, add an ice cube and sprinkle the crushed saffron on top. Allow the ice cube to melt and set aside as saffron blooms.(Blooming saffron is a crucial step in maximizing its flavor and color. Instead of using hot water, which can risk burning the delicate saffron threads, it’s recommended to use warm water, not at a high temperature, for soaking.)
2. Heat the oil in a large skillet over medium heat and add the harissa and tomato pastes, cumin, ras el hanout. Cook for 1 minute.
3. Add the onion, bell peppers, garlic, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 8 minutes.
4. Add the diced tomatoes with their juices and the saffron/water. Stir, and turn the heat to simmer. Cook uncovered for 10 minutes until the sauce has thickened. Season with more salt if necessary.
5. Use the back of a spoon to make 6 dips in the sauce. Crack the eggs into every dip
6. Sprinkle with half of the chopped cilantro/parsley mix and cover with a lid. Simmer gently for 10 minutes, or until the eggs are just set.
7. Remove the lid and carefully scoop 2 eggs each with tomato mixture into bowls.
8. Optional Toppings: feta cheese crumbles, remaining cilantro/parsley mix, and labneh smeared on crusty bread or pita on the side.