Step 2

Preheat the oven to 350°F.

Step 3

In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and bell pepper and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

Step 4

Stir in the harissa and cook for 1 minute, stirring constantly. Add the tomatoes, stir again and bring to a simmer. Add the cumin and coriander; season with salt and pepper. Simmer 10 to 15 minutes, until the flavor develops.

Step 5

Make 8 wells in the tomato sauce and carefully crack an egg into each. Transfer the skillet to the oven and bake until the egg whites are fully set, but the yolks are still slightly jiggly, 23 to 27 minutes.

Step 6

Garnish the shakshuka with parsley and cilantro. Serve immediately with bread for dipping.