Red Shakshuka Recipe | Alton Brown

Ingredients

• 2 tablespoons cumin seed
• 1 tablespoon coriander seeds
• 1 teaspoon caraway seeds
• 1/4 cup extra-virgin olive oil
• 8 large cloves garlic, thinly sliced
• 1 medium onion, diced
• 1 tablespoon kosher salt
• 1 cup Urfa biber—aka Urfa pepper
• 3 tablespoons tomato paste
• 1/4 cup red wine vinegar
• 4 lemons, scrubbed and dried, plus the juice of 1 lemon, if necessary
• 40 grams kosher salt
• 2 red bell peppers
• 2 pounds beefsteak tomatoes, halved and seeded
• 3 large cloves garlic, thinly sliced
• 1 1/2 teaspoons kosher salt
• 3 tablespoons Urfa Biber Harissa
• 1 tablespoon dark brown sugar
• 2 teaspoons mashed Quick Preserved Lemons
• 6 large eggs ((keep in fridge until ready to use))
• Chopped flat-leaf parsley, for garnishing
• Warm bread, for serving