Spicy Harissa Breakfast Shakshuka

1. Heat the olive oil over medium heat in a skillet. When it shimmers, add the onions and bell peppers, and cook until onions are softened and the bell peppers begin to char, about 5 minutes.

2. Stir in the harissa, tomato paste, and garlic, and cook until fragrant, about 30 seconds. Add the crushed tomatoes, salt, and sugar and bring to a simmer.

3. Reduce the heat to low and cook, stirring occasionally, about 10 to 15 minutes. The sauce should be the consistency of tomato sauce—if it gets too thick, add a bit of water to thin it out.

4. Stir in half of the parsley, then create little wells in the sauce for each egg. Break one egg into each well. Cover, and continue to cook for 7 to 10 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper, and serve immediately with toasted whole grain bread.