Tunisian Shakshuka With Shrimp By Cooking-NyTimes
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, minced (about 3 teaspoons)
- ½ lb medium shrimp, peeled and deveined
- Kosher salt
- 1 medium yellow onion, diced
- 2 large beefsteak tomatoes, diced
- 1 green bell pepper, stemmed, seeded and diced
- 2 tbsp tomato paste
- ½ tsp harissa paste
- ½ tsp ras el hanout
- ½ tsp ground caraway
- ¼ tsp ground coriander
- ½ cup warm water
- 4 large eggs
- Toasted baguette, for serving
- Kalamata olives, Calabrese peppers and cornichons, for serving (optional)
- black pepper
Instructions
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