Shakshuka is one of those dishes that you never seem to get around to making, but if and when you do, it 100% gets added into the weekly rotation. Kinda like "Stickum" in the Jerry Rice Era, you don’t leave home without it. We like to think of this dish not only a hearty, inside-warming breakfast dish, but also as a breakfast dip. All you need is some crusty bread (we love rustic Italian bread) to dip into this eggy, rich tomatoey situation…perfection.
3 extra large eggs
1 (32 oz) can of tomato sauce
1 tbsp harissa
2 tsp smoked paprika
2 tbsp ground black pepper
Crusty bread loaf
Preheat your oven to 325 F.
Coat the inside of a ceramic cookware or stoneware dish with olive oil.
Combine tomato sauce, harissa and smoked paprika in a mixing bowl and then pour the mixture into the oiled dish.
Crack the three eggs on top of the sauce mixture and place in the oven.
Bake for 20 minutes. Remove from oven and serve immediately with pieces of crusty bread (for dipping).