eggs poached in a spicy tomato sauce and served with crusty bread
Heat a large cast-iron skillet over medium-high heat. Add enough olive oil to generously coat the bottom of the skillet. When the oil is hot, add the onions, red peppers, and chili peppers. Spread the vegetables in an even layer and let cook for about 5 minutes until slightly charred on one side. Stir the vegetables and let cook for about 5 more minutes until fully tender. Lower the heat to medium and stir in the garlic. Let cook for just a minute. Add the paprika, harissa, cumin, and coriander. Pour in the entire can of tomatoes (liquid included), using a wooden spoon to break up the whole tomatoes into chunky pieces. Lower the heat to medium-low and let the mixture simmer for about 10 minutes, stirring often. Season the sauce with salt to taste.
Meanwhile, whisk together the extra virgin olive oil, harissa, lemon juice, and lemon zest in a large mixing bowl. Stir in the olives, capers, cherry tomatoes, and parsley. Set aside.
Preheat the oven to 350°F. Once the tomato sauce has finished simmering, use a wooden spoon to make 6 “wells” in the sauce. Crack the eggs into each well. Season each egg with a little pinch of salt. Cover the skillet with a lid (or use a piece of foil) and transfer it to the oven. Bake for 5-7 minutes until the whites of the eggs are set and the yolks are still runny. You can fully cook the eggs as well, if that is your preference. Garnish the shakshuka with the feta cheese and toasted hazelnuts. Serve with warm bread on the side.