Shakshuka | Food52

This shakshuka comes from the inimitable Yotam Ottolenghi and his cookbook 'Jerusalem.' It's great for dinner, but even better as the most comforting brunch ever. GET THE RECIPE ►► https://f52.co/2KAPdtm

INGREDIENTS (Serves 4)
2 tablespoons olive oil
1 teaspoon harissa (homemade, if you'd like)
2 teaspoons tomato paste
2 (2 cups / 300 grams) large red peppers, diced in 1/4-inch pieces
4 cloves garlic, finely chopped
1 teaspoon ground cumin
5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
4 large eggs, plus 4 egg yolks
1/2 cup (120 grams) labneh or thick yogurt
1 pinch salt

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