Shakshouka

 Ingredients 

• 
  1 T olive oil
• 1 T harissa
• 1 tsp tomato paste
• 1 large onion
• 2 cloves garlic (1 tsp minced)
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 3/4 tsp salt
• 1/8 tsp pepper
• 1 bay leaf
• 1/8 c water
• 2.5 cups chopped tomatoes
• 2 eggs
• 1/4 greek yogurt (on the side)
  

Instructions

1. Heat the olive oil over medium heat
2. Add the harissa, tomato paste, onion, garlic, cumin, turmeric, salt, pepper
3. Cook until paste thickens
4. Stir in chopped tomato, bay leaf, and water and simmer 10-15 minutes
5. Make 2 dips in the sauce and break the eggs into them
6. Use a fork to swirl the egg whites with the sauce a little bit
7. Cover and simmer gently 8-10 minutes until whites have set 

This recipe is a blend of Jerusalem A Cookbook and America's Test Kitchen The Complete Mediterranean Cookbook, halved.