Harissa Shakshuka Recipe

Name: Harissa Shakshuka Recipe
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion; 2 medium bell peppers; 5 cloves garlic; 2 teaspoons harissa paste; 1 ½ teaspoons cumin; 1 ½ teaspoons paprika; ½ teaspoon Turmeric; 28 ounce can crushed tomatoes; 15 ounce can diced tomatoes; 1 tablespoon honey; 1 tablespoon red wine vinegar; 1-2 teaspoons sea salt; ½ teaspoon fresh ground pepper; ¼ cup feta cheese; 8 large eggs; Black pepper, minced parsley, and some feta cheese

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5.0

102 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings
4 servings
Calories
326 kcal
Course
Breakfast
Cuisine
North African

Harissa Shakshuka Recipe

Iris Warren

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This is comfort in a dish! Harissa shakshuka is a spicy tomato stew with perfectly cooked eggs. It has roots in Middle Eastern and North African cuisine, and now it has a spot on your breakfast table, too.

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Ingredients

Servings

3 tablespoons olive oil you can get away with less if you're using a non-stick pan
1 large onion diced
2 medium bell peppers diced
5 cloves garlic thinly sliced
2 teaspoons harissa paste see notes
1 ½ teaspoons cumin
1 ½ teaspoons paprika
½ teaspoon Turmeric
28 ounce can crushed tomatoes
15 ounce can diced tomatoes
1 tablespoon honey
1 tablespoon red wine vinegar
1-2 teaspoons sea salt to taste
½ teaspoon fresh ground pepper
¼ cup feta cheese
8 large eggs
Black pepper, minced parsley, and some feta cheese to serve

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Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally until they are translucent, about 5 minutes. Add the bell peppers, reduce the heat to medium, and continue to cook for another 10 minutes, or until the peppers and onions are very soft. Add the garlic, harissa, cumin, paprika, and turmeric and cook for 1 minute more.
Add the crushed tomatoes, diced tomatoes, honey, red wine vinegar, 1 teaspoon of sea salt, and pepper and stir well. Bring it to a simmer then reduce the heat to medium-low and simmer for 15 minutes, stirring several times. You can put a lid half on the pan to prevent splatters, but don't cover the pan all the way or it won't thicken. Stir in the feta cheese then taste and add more salt if desired. Remove the skillet from the heat.
Make 8 small holes in the sauce, making sure that the bottom of the pot isn't showing. Carefully crack an egg into each hole. It is easiest to do this by cracking an egg into a small bowl and then pouring it into the hole in the sauce.
Put the pan back onto medium-low heat and cover the pan. Cook the eggs for 5-7 minutes, until the whites are cooked and the yolks runny. Serve the harissa shakshuka with black pepper, minced parsley, and some feta cheese sprinkled over the top.

Notes

Harissa can vary widely in spiciness. We usually use Mina harissa, which is widely available and mildly spicy. Taste your harissa before adding it and if it tastes really spicy, use less.

Nutrition Information

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Serving 1 serving = ¼ of the recipe Calories 326kcal (16%) Carbohydrates 21g (7%) Protein 15g (30%) Fat 21g (32%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 372mg (124%) Sodium 1933mg (81%) Potassium 664mg (19%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 3420IU (68%) Vitamin C 100mg (111%) Calcium 101mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 326 kcal

% Daily Value*

Serving	1 serving = ¼ of the recipe
Calories	326kcal	16%
Carbohydrates	21g	7%
Protein	15g	30%
Fat	21g	32%
Saturated Fat	5g	25%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	372mg	124%
Sodium	1933mg	81%
Potassium	664mg	14%
Fiber	4g	16%
Sugar	13g	26%
Vitamin A	3420IU	68%
Vitamin C	100mg	111%
Calcium	101mg	10%
Iron	3mg	17%