Shakshuka aka Eggs Poached in Spicy Tomato Sauce is a splendid breakfast that will have you soaking up the sauce with bread!
Heat oil in a large pan over medium heat. Add tomato paste, garlic, Harissa paste, cumin, and red peppers. Season with salt and pepper. Cook, stirring occasionally, for 7-10 minutes until peppers have softened. Add tomatoes to the pan. Cook, stirring occasionally for 5-7 minutes.
Spread the sauce evenly on the bottom of the pan and create small divots for your eggs. The number of divots will depend upon how many you’re serving. Crack and gently place an egg into each divot and allow to poach for 7-10 more minutes until eggs whites are set and yolks have reached desired doneness. if you’d like to speed this last step up, place a lid over your pan; it will only take 4-5 minutes to cook the eggs. Sprinkle parsley over eggs and sauce.
To serve add sauce and eggs to shallow bowls. Serve alongside yogurt and bread.