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HARISSA SHAKSHUKA

PREP TIME: 10 MIN     COOK TIME: 40 MIN
SERVES 6

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INGREDIENTS

Puff pastry
2 Tbsp olive oil
2 Garlic cloves, minced
3 Shallots, minced
2-3 Cups red (and or orange) peppers, julienned (depending on how large the tart you are baking) 
2-3 Roma tomatoes, seeded and chopped
1 Tbsp (or to taste) of Entube harissa paste
1 Tsp ground cumin
1 Bay leaf, bruised
1 Tbsp sherry vinegar
Kosher salt
Cracked pepper
3 Sprigs fresh thyme
2 Tbsp chopped parsley
Eggs (as many as you are wanting to bake)
Feta cheese (or goat cheese) based on how many you are feeding (about 3 tbsp per serving) 

INSTRUCTIONS

1) Roll out the puff pastry to between 1/8" to 1/6" (3mm to 4mm) to fit the tart pan (with removable bottom) you are using (I used an 8"x11" (20cm x 28cm) rectangular one, but a longer narrower one, or even a round one will work well. It will depend on how many you are serving) Once fitted into the pan, prick with a fork all over the bottom and refrigerate. 

2) Preheat oven to 400F  

3) In a medium sauce pan combine the olive oil and garlic. Cook over med-low heat for about 5 minutes to cook but not brown the garlic. 

4) Add the shallots and red pepper and a few pinches of kosher salt. Cook for about 8 minutes till the pepper is just getting tender. 

5) Add the chopped tomato, harissa and bay leaf. Cook for another 8-10 minutes or until tomatoes are just tender as well. Add the sherry vinegar and more salt and pepper to taste.

6) Remove the puff pastry from the fridge. 

7) Brush the bottom and sides with some beaten egg. 

8) Removing the bay leaf, arrange the pepper mixture all over the bottom, creating shallow wells where you will later want to add the eggs or cheese. 

9) Bake the tart for 20 minutes. 

10) Remove from the oven and carefully crack an egg into each well (alternatively, crumble the cheese into the wells)

11) Return to the oven and bake for another 6-7 minutes, or until the eggs are set. 

12) Sprinkle with cracked pepper, thyme and parsley. 

NOTES

I have stated that this serves 6. This is just a guideline. You can serve more as an appetizer dish, if you create more 'wells' for a smaller serving of cheese. It really depends on the size of tart pan you are using.

This recipe uses Entube harissa paste. If you are unable to find this, you can substitute harissa powder.

The ingredient list is also a guideline. If you are making a larger tart or smaller tart, you may want to adjust the pepper and tomatoes. And also adjust the seasonings. This is really more about the method, than the exact amounts. You'll figure it out!!! I have total confidence in you. 

http://www.thelemonapron.com/sorta-shakshuka-tart/