1/2 Tablespoon paprika
1/2 Tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 Tablespoons extra virgin olive oil
1 medium yellow onion, small diced
4 cloves garlic, minced
2 Tablespoons fresh ginger, minced
2 (28-oz.) cans diced tomatoes (use crushed tomatoes for a smoother sauce consistency)
2 Tablespoons harissa
2 Tablespoons honey
12 eggs (this can be scaled to serve as little as two people using 2-4 eggs, or as many as a dozen, depending on how many eggs you want to poach)
Garnish: 2 Tablespoons fresh parsley, cilantro, or dill – roughly chopped
1. Create the spice blend: in a small bowl combine paprika, cumin, coriander, salt, cinnamon, and black pepper. Set aside.
2. Heat a large skillet to medium heat. Add extra virgin olive oil and allow oil to heat up before adding diced onion, minced garlic, and minced ginger. Sauté until soft and fragrant, 2-3 minutes.
3. Add in canned diced tomatoes, spice blend, harissa, and honey. Stir well to combine and allow to simmer for a few minutes to thicken, about 3-5 minutes. Meanwhile, prepare the eggs by cracking them into a few small, separate bowls. This allows for a smoother transition into the Shakshuka sauce. Check to ensure there are no shells.
4. Once the sauce has thickened slightly, season to taste with salt and pepper. Reduce the heat and create small wells or indentations in the sauce. You will need as many wells as the number of eggs you are deciding to cook . Add one egg to each well, then cover the skillet with a lid.
5. Poach the eggs in the sauce until the yolks have reached desired doneness and egg whites are set. Uncover and garnish with roughly chopped herbs. Serve warm with yogurt sauce and optional baguette, pita, or chapati bread.