Tomato-y, yogurt-y shakshuka
Adapted from Yotam Ottolenghi and Sami Tamimi's <a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949?tag=food52-20">Jerusalem</a> (Ten Speed Press, 2012). I've fiddled with the eggs and shrunk the total quantities of tomatoes and harissa--feel free to add more, especially of the latter.
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