My friend Johnson has a shirt that says, “I put ketchup on my ketchup.” Raised in the Midwest, Brock is a BBQ sauce connoisseur naturally. My dad loves himself a good dash of hot sauce at every meal, especially that smokey chipotle Tabasco. I fancy myself a mustard lover. Give me a Dijon or whole grain to go with my fries over ketchup any day. But lately, I’ve really been rethinking my favorite condiment and eating/making lots of harissa. With its complex spice blend and mild heat, it adds a special je ne sais quoi to dishes. I love it mixed with a little greek yogurt or spooned into hummus. I even made-up this shakshuka recipe just so I could eat more harissa. 
Now, what’s your favorite condiment? I really want to know!
2 tsp coriander seeds, toasted
1 tsp caraway seeds, toasted
1 tsp cumin seeds, toasted
1 clove of garlic
4 oz dried guajillo, ancho or new mexico chiles, toasted and re-hydrated
1/4-1/3 cup of olive oil
1 tbsp olive oil
1 14 oz can of fire roasted tomatoes
1 yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp cumin
1 tbsp harissa
salt and pepper, to taste
4 eggs
Chopped parsley and green onions to garnish
1. For the harissa. Blend caraway, coriander, and cumin seeds with re-hydrated chiles and garlic in a blender or food processor. Stream in olive oil until smooth.
2. Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until soft or about 10 minutes. Add garlic, harissa and spices. Cook for a few more minutes.
3. Add tomatoes and simmer until sauce has thickened. Season with salt and pepper.
4. Crack eggs over tomatoes, turn the heat to low and cover the skillet. Cook until eggs are set to your liking. Garnish with chopped parsley and green onions. Serve with grilled bread or pita.
serves 2
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