Directions

  1. Heat olive oil in large skillet over medium heat.  Add bell pepper, onion, garlic, harissa and tomato paste; cook 3 minutes.   Add tomatoes, cumin, caraway seeds and salt.  Simmer 20 minutes.
  2. Stir in greens and make four impressions in the sauce.  Gently slip two egg whites into each impression. Gently poach whites, 10 minutes or until firm.  Cover the skillet if necessary.
  3. Serve the shakshuka from the skillet. Serve with a spoonful of sour cream.

Tips & Tricks

Want to serve shakshuka for a party?  Make it easy on yourself by preparing the tomato sauce ahead of time and either freeze or refrigerate it.  On the day of the party, just heat the sauce in the skillet and then poach the egg whites.