Ingredients
2
tablespoons olive oil
3
garlic cloves, minced (about 3 teaspoons)
½
pound medium shrimp, peeled and deveined
Kosher salt and black pepper
1
medium yellow onion, diced
2
large beefsteak tomatoes, diced
1
green bell pepper, stemmed, seeded and diced
2
tablespoons tomato paste
½
teaspoon harissa paste
½
teaspoon ras el hanout
½
teaspoon ground caraway
¼
teaspoon ground coriander
½
cup warm water
4
large eggs
Toasted baguette, for serving
Kalamata olives, Calabrese peppers and cornichons, for serving (optional)
Preparation
- Heat 1 tablespoon oil in a large cast-iron skillet or heavy pan over medium. Add 1 teaspoon garlic and sauté until tender, about 1 minute. Add shrimp to pan, season with salt and pepper and sauté until shrimp turns pink all over, 4 to 5 minutes, then set aside.
- In the same pan, add the remaining 1 tablespoon olive oil, the onion and the rest of the garlic. Season with salt and pepper. Cook the onion and garlic, stirring frequently, until onion becomes translucent, about 3 minutes. Add the tomatoes, bell pepper, tomato paste and harissa to the pan and sauté for 5 minutes.
- Add the ras el hanout, caraway, coriander and 1/2 cup warm water and stir to thoroughly combine. Reduce the heat to low, cover and cook, stirring occasionally, for 5 minutes.
- Set the shrimp on top of the sauce, spacing evenly apart, and using a spoon, make shallow craters in the tomato mixture for the eggs. Crack the eggs into the craters, cover, and let simmer 6 to 8 minutes, or until eggs are cooked to your liking. Serve with warm baguette, and olives, pickled peppers and cornichons, if desired.
