This is a recipe adapted from Yotam Ottolenghi’s fantastic cookbook, Plenty. Our herby harissa gives the classic shakshura a bit of creaminess to cut and complement the spice.
Use a large, deep skillet to roast the cumin seeds on high heat for about two minutes or until fragrant. Add the olive oil and onions and sauté, stirring occasionally, for 5 more minutes, then add the peppers, sugar, and herbs (saving the saffron and cayenne) and cook the whole mixture on high heat for 5 to 10 minutes until the onions have caramelized and the peppers are soft.
Add the tomatoes and immediately reduce the heat to low. Stir in the saffron, cayenne, and some salt and pepper (not too much). Cook for fifteen minutes, allowing the flavors to meld together. While the mixture simmers, add water from time to time to keep a sauce-like consistency. Taste along the way, adjusting the seasoning as needed.
Sift out the bay leaves, then divide the mixture into four deep frying pans (or leave everything in the same pan if you prefer things a little bit messy, and adjust the instructions below accordingly). Place each pan on medium heat for a minute, then use a spoon to make two depressions in the pepper and onion mixture in each pan and break an egg into each hole. Sprinkle with salt, then crumble half a log of the Herby Harissa goat cheese over each pan. Cover the pans with their lids and cook on your lowest heat setting for 10 to 12 minutes or until the eggs are set but soft, with runny yolks. Remove the lids, sprinkle with chopped cilantro, and serve.
