Shakshuka with Coconut Cream

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 1 medium Bell pepper, chopped
• 2 cloves Garlic, minced
• 28 ounces Canned crushed tomatoes
• 1 tablespoon Harissa paste
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• 4 large Eggs
• 1/4 cup Coconut cream
• 2 tablespoons Fresh cilantro, chopped
• to taste Salt and pepper

Instructions

1. 1Heat olive oil in a large skillet over medium heat.
2. 2Add onion and bell pepper and cook until softened, about 5 minutes.
3. 3Add garlic, harissa paste, paprika, and cumin. Cook for 1 minute more, stirring constantly.
4. 4Pour in crushed tomatoes and bring to a simmer. Season with salt and pepper.
5. 5Create four wells in the sauce and crack an egg into each well.
6. 6Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
7. 7Drizzle with coconut cream and garnish with fresh cilantro before serving.

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