Shakshuka Recipe - Los Angeles Times

Ingredients

• 2 tablespoons olive oil
• 2 red bell peppers, cored and cut into 1/4-inch lengthwise slices (about 1 1/2 cups)
• Salt and freshly ground black pepper
• 1/2 onion, cut in half lengthwise and thinly sliced (about 1 cup)
• 3 cloves garlic, finely chopped
• 1 to 2 tablespoons harissa
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 2 cups chopped tomatoes (about 3 tomatoes)
• 1/2 teaspoon pimentón de la Vera
• 4 eggs
• 2 tablespoons chopped cilantro
• Labneh or Greek yogurt