Smoked Herring Shakshuka from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Ba
Heat a dash of olive oil in a frying pan with a lid over medium-high heat and sauté the onion, garlic, peppers, and chile for 3 to 4 minutes, until softened. Add the chopped tomato, harissa,...
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
Ingredients
- 2 tablespoons harissa
- One 14-ounce (400 g) can chopped tomatoes
- 1 teaspoon cumin powder
- 2 teaspoons tomato purée
- One 6.7-ounce (198 g) tin of smoked herring, drained
- 4 eggs
- Salt
- pepper
- Cilantro leaves, to taste
- Zest of ½ lemon
- Olive oil
- 1 medium yellow onion, finely diced
- 1 yellow bell pepper, in strips
- ½ red chile, seeded and finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, in strips
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