Shakshuka

Directions

1. 1
   Heat oil in a medium frying pan over medium heat.
2. 2
   When it shimmers, add onion and cook until just softened, about 2 to 3 minutes.
3. 3
   Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds.
4. 4
   Add peppers and stir to coat.
5. 5
   Add tomatoes and salt and bring to a simmer.
6. 6
   Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
7. 7
   Stir in half of the parsley, break the eggs over the tomatoes.
8. 8
   Cover and continue to cook for about 7 to 8 minutes, until the eggs are set.
9. 9
   Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.