Name: Smoky Harissa Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 can (28oz) canned whole tomatoes (San Marzano preferred); 1 medium onion (diced); 4 cloves garlic (minced); 1 tbsp harissa paste; 1 tsp cumin; 1 tsp smoked paprika; 4 eggs (large); 2 tbsp olive oil; 50 g feta cheese (crumbled, for serving); 1 handful fresh parsley (chopped)

Spiced tomato sauce, runny eggs, and a hit of harissa — this is my go-to lazy dinner that looks like I tried.

I have been making this shakshuka since my first apartment, when I had exactly one pan and zero skills. It is forgiving in the best way — your tomato sauce is too chunky? Fine. Eggs overcooked by 30 seconds? Still delicious. This version has a secret: a spoonful of harissa stirred into the sauce right before the eggs go in. It adds this smoky heat that makes the whole thing feel like something you would order at a restaurant in Tel Aviv, not something you threw together at 9pm on a Tuesday. P