Harissa Extra Virgin Olive Oil
1 red onion, halved and sliced
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 tsp salt
4 garlic cloves, minced
1 Tbl Zhug Blend
1 tsp Sweet Smoked Paprika
1/4 tsp Ground Cumin
1 28-oz can crushed tomatoes
2 Tbl [Harissa Paste]
1 cup fresh spinach
6 eggs
Fresh parsley, for serving
Crumbled feta, for serving
Naan, pita or baguette for serving

This delicious North African breakfast dish hits on all the savory, spicy, saucy notes. Our Harissa Extra Virgin Olive Oil joins forces with our Zhug Blend for a flavor combo that seasons the tomato-rich sauce – the perfect liquid for poaching eggs to perfection. Have lots of naan, pita or slices of baguette handy for sopping up that spicy sauce.


1.Heat a cast iron skillet with a lid over medium heat. Drizzle Harissa Extra Virgin Olive Oil to coat the bottom. Add the onion, bell pepper and salt. Cook until the onion and peppers are soft and the onion is turning translucent - about 10 minutes.
2.Add in the garlic, Zhug Blend, Smoked Sweet Paprika and Cumin. Stir and let cook for about 3 minutes - the garlic should be very fragrant. Add in the tomatoes and harissa paste. Increase the heat and bring up to a simmer - adjust the heat to maintain a lazy bubbling simmer for 15 minutes or until the sauce is thickened.
3.Add the spinach and stir until wilted. Taste the sauce. Adjust with salt and pepper. Make 6 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes.
4.Serve right from the skillet. Sprinkle feta and parsley over the shakshuka. Serve with warm naan, pita or baguette.

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