Shakshuka Deviled Eggs

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 (14.5-oz.) can fire-roasted diced tomatoes, drained and gently pressed to remove excess liquid
• 1 tablespoon finely chopped garlic (about 3 garlic cloves)
• 4 tablespoons spicy harissa sauce (such as Mina), divided
• 0.75 teaspoon smoked paprika, divided
• 0.25 cup chopped fresh cilantro, plus more for garnish
• 0.75 teaspoon plus 1/8 teaspoon kosher salt, divided
• 12 hard-cooked eggs, peeled
• 0.25 cup mayonnaise
• 0.25 cup plain whole-milk yogurt

Steps

1. Heat oil in a medium skillet over medium. Add tomatoes, garlic, 2 tablespoons of the harissa, and 1/2 teaspoon of the paprika. Cook, stirring often and breaking up tomatoes with a spoon, until tomato mixture is mostly dry and flavors are concentrated, 13 to 15 minutes. Remove from heat; stir in cilantro, 1/4 teaspoon of the salt, and remaining 2 tablespoons harissa. Let cool 10 minutes. Transfer tomato jam to a medium bowl, and refrigerate until completely cool, about 30 minutes.
2. While tomato jam cools, cut eggs in half lengthwise. Carefully scoop yolks into a food processor; set whites aside. Add mayonnaise, yogurt, and remaining 1/2 teaspoon plus 1/8 teaspoon salt and 1/4 teaspoon paprika to processor. Process until smooth, about 30 seconds, stopping to scrape down sides as needed. Spoon mixture into a ziplock plastic bag, and snip 1 corner of bag to make a small hole. Pipe yolk mixture evenly into egg white halves. Top each with about 1/2 teaspoon tomato jam. Garnish with cilantro. Store remaining tomato jam in an airtight container in the refrigerator for up to 1 week.