Shakshuka is a super flavorful baked egg dish that's perfect for breakfast, brunch, or even dinner. It's super filling, cheap, fast and easy to make, and the harissa paste and burrata in this recipe really make it pop.
Preheat the oven to 375 degrees F. Heat olive oil in a 12" oven safe skillet (see notes) over medium-high heat. Once the oil is hot, add the onions and bell peppers and sauté until soft.
Add garlic and cook until fragrant, then add the paprika, smoked paprika, cumin, and oregano and stir until it's also fragrant. Then stir in the harissa paste.
Next, add the crushed tomatoes, salt, and pepper. Let simmer for 5-10 minutes until slightly thickened.
Take the pan off of the heat. Crack the eggs into the tomato mixture, using a spoon to nestle them in (I like to do 2 eggs per person as a meal, but you can do as many eggs as you want). Bake in oven for 8 minutes for runny yolks, or 10 minutes for medium yolks. Then remove the pan from the oven and nestle the balls of burrata in the sauce (I like to add them whole and let them melt into the sauce, but you can cut them into pieces depending on the number of people you're serving so that everyone gets some).
Sprinkle with more black pepper and parsley. Serve with a sliced and warmed baguette for dipping. (I like to use Against the Grain brand gluten free baguettes for this, but Schar brand is also good!)
You can use any oven-safe skillet for this, but I don't recommend using cast iron. Acidic foods like tomatoes will strip the seasoning off of traditional cast iron, and even enameled cast iron is not a good choice because it retains heat so aggressively that your eggs will overcook. If you don't have an oven safe skillet, you can pour the tomato mixture into a baking dish before cracking the eggs in, but you may need to adjust the cook time.