Fiery Shakshuka Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
287 kcal
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Course
Breakfast
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Cuisine
Moroccan, North African
Fiery Shakshuka Recipe
Description
This Fiery Shakshuka recipe starts by blooming saffron in warm water to enhance its flavor without burning the threads. The sauce is developed by cooking harissa, tomato paste, and a blend of spices such as cumin and ras el hanout in olive oil, followed by softened onions, mixed bell peppers, and garlic. Fresh chopped tomatoes and the saffron water are added to simmer, thickening the sauce and intensifying the spices. Eggs are carefully cracked into divots in the sauce—four whole eggs and four yolks—then covered and gently cooked until just set, retaining creamy yolks and tender whites. Fresh herbs like cilantro and parsley add brightness before serving. Variations include topping with labneh or feta and serving with pita or crusty bread to soak up the flavorful sauce.
Ingredients
- 1/2 tsp saffron threads
- 2 tbsp olive oil
- 2 tbsp harissa paste (use 1 tbsp for less heat)
- 1 tbsp tomato paste
- 1 tsp cumin ground
- 1/2 tsp ras el hanout
- 1 yellow onion diced, large
- 2 red bell pepper 3/4 inch strips, large
- 1 bell pepper 3/4 inch strips, large yellow or orange
- 4 garlic minced, cloves
- 1/2 tsp salt
- 5 tomato chopped (See Note 1, large
- 8 egg 4 whole, 4 yolks only - save whites for other use, large
- 2 tbsp cilantro chopped
- 2 tbsp parsley chopped
Optional Toppings/Side
- ½ cup labneh (See Note 2)
- pita for serving
- bread for serving, crusty
Instructions
- Crush the saffron in the palm of your hand and add to a small bowl. Add 2 tablespoons of warm water, stir and let bloom for 5 minutes. (See Note 3).
- Heat the oil in a large skillet over medium heat and add the harissa and tomato pastes, cumin, ras el hanout and cook for 1 minute. Add the onion, bell peppers, garlic and salt. Cook, stirring often, until the onions are tender and turning translucent, about 8 minutes.
- Add the diced tomatoes with their juices and the saffron/water. Stir, and turn heat to simmer and cook uncovered for 10 minutes until sauce has thickened. Season with more salt if necessary.
- Use the back of a spoon and make 8 dips in the sauce. Crack 4 whole eggs into every other dip and add a yolk to the other 4 open dips in the sauce. Sprinkle with half of the chopped cilantro/parsley mix and cover with lid. Simmer gently for 10 minutes, or until the eggs are just set.
- Remove lid and carefully scoop 2 eggs each with tomato mixture into bowls.
- Optional Toppings: feta cheese crumbles, remaining cilantro/parsley mix and labneh smeared on crusty bread or pita on the side.
Notes
- Substitute canned diced tomatoes if fresh are unavailable, using about 5 cups (800 g).
- Labneh can be replaced with Greek yogurt or softened cream cheese as a creamy topping.
- Feta cheese crumbles provide an additional flavor option when sprinkled over the finished dish.
- To bloom saffron gently, place crushed threads on an ice cube until it melts to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 329mg | 110% |
| Sodium | 281mg | 12% |
| Potassium | 849mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 4836IU | 97% |
| Vitamin C | 143mg | 159% |
| Calcium | 115mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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