Green Shakshuka with Harissa Crispy Shallots

Ingredients

For the shakshuka: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 serrano pepper, minced (remove seeds and ribs for less heat) - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon smoked paprika - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1 (14.5 ounce) can diced tomatoes - 1 (15 ounce) can chickpeas, drained and rinsed - 1/2 cup chopped fresh spinach - 1/4 cup chopped fresh cilantro - 4 large eggs For the crispy shallots: - 1/2 cup thinly sliced shallots - 1 tablespoon olive oil - 1/4 teaspoon harissa paste

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). 2. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and cook until softened, about 5 minutes. 3. Add the garlic, serrano pepper, cumin, coriander, smoked paprika, salt, and black pepper. Cook for 1 minute more. 4. Stir in the tomatoes and chickpeas. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened. 5. Stir in the spinach and cilantro. 6. Make four wells in the sauce and crack an egg into each well. 7. Bake for 15-20 minutes, or until the whites of the eggs are set and the yolks are still runny. 8. While the shakshuka is baking, make the crispy shallots. In a small skillet, heat the olive oil over medium heat. Add the shallots and cook until golden brown and crispy, about 5 minutes. Stir in the harissa paste and cook for 1 minute more. 9. Sprinkle the crispy shallots over the shakshuka and serve immediately.

Tips

* For a spicier shakshuka, use more serrano pepper or add a pinch of cayenne pepper. * If you don't have harissa paste, you can substitute another type of hot sauce, such as Sriracha or Tabasco. * Shakshuka is traditionally served with pita bread or rice. You can also serve it with crusty bread or tortillas.