African Tomato‑Egg Skillet

Ingredients

• 3 pickled salt lemons
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 3 cloves garlic
• 2 large mild red peppers
• 6 tbsp Olive oil
• Salt
• 3 onions
• 1 red chili pepper
• 1 kg tomatoes
• 1 tsp Sweet paprika powder
• 2 tbsp Tomato paste
• 1 tsp lemon juice
• 0.5 tsp ground cumin
• black pepper from the mill
• 100 g cream cheese
• 4 eggs
• a handful parsley

Instructions

1. 1.

   For a homemade mild harissa, halve the pickled salt lemons, scoop out the flesh and place it in a blender. Grind the coriander and cumin seeds finely in a mortar. Peel two cloves of garlic and add them to the blender. Wash and halve the red peppers, remove seeds if desired, then blend with the lemon flesh and garlic until smooth, adding 4 tbsp olive oil until a creamy paste forms. Stir in the ground spices and season with salt.

2. 2.

   For the shakshuka, peel and halve the onions, cutting them into strips. Peel and finely dice the remaining garlic cloves. Wash, halve, pit, and finely dice the red chili pepper. Boil the tomatoes, shock them in cold water, peel, quarter, seed, and dice them; catch the seeds in a sieve and strain out the juice.

3. 3.

   Heat the remaining olive oil in a pan. Sauté the onion with garlic and chili for 1–2 minutes in hot oil. Sprinkle paprika powder over it and stir in tomato paste. Add the tomatoes with their juice, season with salt, lemon juice, cumin, and pepper, then simmer gently for 15–20 minutes. Stir in the cream cheese.

4. 4.

   Crack each egg into a small bowl and carefully slide them onto the sauce in the pan. Cook on low heat for 5–7 minutes until set, covering the pan halfway during this time.

5. 5.

   Wash, dry, and roughly chop the parsley. Sprinkle it over the shakshuka, drizzle 1–2 tbsp harissa on top, serve with fresh flatbread and extra harissa on the side.