Firstly pre-heat your oven to 190°C/375°F/Gas Mark 5.
In your cast iron skillet, dry-roast your cumin and caraway seeds for two minutes. Add your olive oil and sauté your minced onions and garlic for a further two minutes. Now add your rose harissa paste, coconut sugar, tomato paste, sweet paprika, ground cumin, cayenne pepper, and salt. Stir until the ingredients have fully combined before adding your sliced yellow peppers. Cook for two minutes and then add your tinned tomatoes and halved cherry tomatoes. Cook on a low heat for 15 minutes until the tomatoes have thickened. Add your lemon juice and stir thoroughly.
Next, make 6 indentations into your tomato sauce and gently crack your eggs into the indentations, over the tomatoes, one-by-one. Using a fork swirl the edges of the egg whites around being careful not to break the yolks. Season with salt and pepper if you wish and transfer your skillet into the oven. Bake until the eggs are just set (about 7 to 10 minutes). If like me you aren't a runny egg fan bake for a further 5 minutes.
Remove from the oven and sprinkle over your roughly chopped fresh flat leaf parsley and mint. Serve with 4 tbsp of coconut yogurt per person.
Notes
* Serves 2-3 people.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/spicy-shakshuka-with-rose-harissa/