The first time I tasted harissa, I was blown away by the smoky depth of flavor. I knew I wanted to keep it in my refrigerator, so I started buying the store-bought version to season pretty much everything I was eating. The only problem was that a jar of harissa didnt last very long in my kitchen so, I turned to making my own version at home. I added a can of fire-roasted tomatoes to my recipe to add some bulk to the sauce.
It makes me so happy whenever I see an African recipe break into the mainstream. Our food can often be left out, so to see other cultures celebrate and enjoy it brings a smile to my face. Shakshuka is very popular right now, and you can find so many variations and toppings for it. I wanted to take it back to tradition. No frills, no extras. Just the basics. Its spicy, thanks to the chiles and a good amount of smoked paprika, and the tomatoes bring a nice amount of acidity and sweetness.