This is a quick version of a Middle Eastern dish called shakshuka. Harissa, a spicy North African pepper paste, adds a complex, mellow heat in place of the more traditional fresh chile peppers. Feel free to add extra heat with red pepper flakes or more harissa.
3 Tbs harissa is too spicy. I like HOT, but this was too much. Perhaps 3 tsp instead. No time given for simmering the sauce, except for 3 minutes to poach the eggs in the sauce. Took more than 3 minutes to poach the eggs. Was this recipe tested?
Very good and easy to make. If you don't have harissa, you may use sambal oelek and omit the salt.
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