Recipe #13) Shakshuka – a wonderful way to cook eggs. This particular shakshuka is made of familiar flavors — tomatoes, red pepper, cumin, chili — but they seem deeper somehow, more concentrated.
Recipe #14) Harissa – I made this recipe, found in the “condiments” section of the book, for the shakshuka above, but I’m convinced it needs to be a staple in my diet. According to the authors, harissa is a basic part of Tunisian cooking. It’s a wonderful hot chili paste, with red pepper, coriander, cumin, caraway, red onion, garlic, and, of course, chilies. The caraway is a brilliant addition.