Red shakshuka

Red Shakshuka with Paprika Peppers and Fresh Tomatoes Sourdough Baguette Ingredients: Duck eggs Peppers (assorted) Onion Corn Garlic Harissa Tomato Sourdough baguette (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Trim and discard the root and stem of the onion. Thinly slice.

- Halve peppers lengthwise and remove and discard seeds and stems. Thinly slice peppers.

- Strip marjoram leaves o of the stem and finely chop.

- Shuck the corn. With a sharp knife, slice the kernels o the cob.

- Remove and discard stem and core of tomato. Roughly chop tomato.

- With the flat side of your knife, smash garlic. Remove and discard papery skin. Mince garlic.

- Unwrap baguette from plastic and wrap in foil.

- Heat oven to 375 degrees.

2) Warm the baguette: - Place foil-wrapped baguette in oven to warm through.

3) Make the shakshuka: - Heat 1 tablespoon olive oil in large pan on medium-high until hot. Add sliced peppers and sliced onions and cook, stirring occasionaly, until softened and browned, 5 to 7 minutes. Season with salt and pepper. Add corn kernels and cook another minute. Season with salt and pepper. Add minced garlic and harissa (to taste) and cook until softened and aromatic, about 30 seconds.

Add chopped tomato, season with salt and pepper, and cook until broken down and quite soft, about 3 minutes.

- With the bottom of a spoon, make 3 depressions in the vegetables. Crack the eggs into the spaces, season them with salt and pepper, and lower the heat to low. Cover pan and cook until eggs are just barely set (or to your liking), 5 to 8 minutes.

4) Finish your dish: - Sprinkle cooked shakshuka with chopped marjoram and drizzle with olive oil. Serve warm baguette alongside. Enjoy!