Spicy Red Shakshuka

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Kathleen

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 medium yellow onions (1 pound total), finely diced

1 large red bell pepper, cored, seeded and finely diced

1 jalapeño pepper, cored, seeded and sliced

2 tablespoons tomato paste

1 to 2 tablespoons harissa

3 garlic cloves, minced or finely grated

One (28-ounce) can crushed tomatoes

1 teaspoon fine salt, plus more to taste

1 teaspoon granulated sugar

1 teaspoon sweet paprika

1 teaspoon ground cumin

½ teaspoon ground caraway seed

6 to 8 large eggs

Chopped fresh herbs, such as dill or cilantro, for garnish (optional)

Crumbled feta, for garnish (optional)

Challah, pita or crusty bread, for serving

Directions at mail.google.com

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