Shakshuka

Method

1. Cut the onions in half (vertically) and then thinly slice the halves. 2. Sauté the onion in plain vegetable oil in a good-sized pot, until it’s soft and sweaty. 3. Add in the herbs and garlic. Sauté for 2 minutes, avoiding any colouration. 4. Add the harissa and canned tomatoes. Cook on low to medium heat until the mixture reaches a medium to heavy consistency. 5. Add the olives. Season with black pepper, piment d’Espelette, and olive oil. Let the mixture rest so the flavours can merge. 6. To assemble, take one and a half ladles (about 160g) of tomato sauce and heat it up in a pan or pot. 7. Once the tomato sauce is warm, add the peeled soft-boiled egg and heat it for 1 minute in the sauce. 8. Carefully ladle the sauce and the egg onto a plate. 9. Dress the plate with tahini dressing, diluted with plain vegetable oil so it’s runny. 10. Finally, sprinkle some fresh herbs on top. 11. Serve warm and enjoy with a slice of bread.