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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Pick the mint leaves off the stems.
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
Add the tomato paste and harissa paste to the pan. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
In a bowl, combine 1 tablespoon of olive oil and the za'atar. Line a sheet pan with foil. Place the pitas on the foil. Evenly brush or spread the za'atar oil onto the pitas. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven. Carefully transfer to a cutting board. Cut into equal-sized wedges.
Meanwhile, using a spoon, create 4 shallow wells in the center of the skillet. Carefully crack an egg into each well. Loosely cover the pan with foil and cook on medium-high 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet topped with the cooked shrimp. Serve the pita wedges on the side. Garnish the skillet with the cheese (crumbling before adding) and mint leaves (tearing just before adding). Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Pick the mint leaves off the stems.
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
Add the tomato paste and harissa paste to the pan. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
In a bowl, combine 1 tablespoon of olive oil and the za'atar. Line a sheet pan with foil. Place the pitas on the foil. Evenly brush or spread the za'atar oil onto the pitas. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven. Carefully transfer to a cutting board. Cut into equal-sized wedges.
Meanwhile, using a spoon, create 4 shallow wells in the center of the skillet. Carefully crack an egg into each well. Loosely cover the pan with foil and cook on medium-high 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet topped with the cooked shrimp. Serve the pita wedges on the side. Garnish the skillet with the cheese (crumbling before adding) and mint leaves (tearing just before adding). Enjoy!
Tips from Home Chefs