Instructions:

• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped jalapeños, sautéing for about 2 minutes until fragrant. Stir in the red harissa paste and tomato paste, mixing well.
• Pour in the drained whole peeled tomatoes and roasted red peppers. Use a wooden spoon to break up the tomatoes as they cook. Add the coriander, smoked paprika, ground cumin, salt, and black pepper. Stir to combine, and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
• Once the sauce has thickened, use a spoon to create small wells in the sauce for the eggs. Carefully crack an egg into each well, taking care not to break the yolks.
• Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks remain runny. If you prefer firmer yolks, let them cook a few minutes longer.
• Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the coarsely chopped cilantro over the top and crumble the feta cheese for added flavor and creaminess.
• Serve the Moroccan Eggs Shakshuka straight from the skillet with warm pita bread on the side for scooping. If desired, add Kalamata olives and a drizzle of Zhoug sauce for an extra kick.