Harissa Shakshuka Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
326 kcal
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Course
Breakfast
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Cuisine
North African
Harissa Shakshuka Recipe
Description
The Harissa Shakshuka Recipe begins by sautéing onions and bell peppers in olive oil until soft, then adding garlic and a blend of spices including harissa paste, cumin, paprika, and turmeric to build a fragrant base. Crushed and diced tomatoes with honey and red wine vinegar create a thick, flavorful sauce to simmer. Incorporating crumbled feta cheese adds a creamy, salty contrast. Small wells are made in the sauce where eggs are cracked and cooked gently until the whites set but yolks remain tender. The flavorful sauce carries the eggs' richness with a spicy warmth from the harissa and balanced acidity from the tomatoes. Fresh parsley and additional pepper garnish the finished dish, ideal served with crusty bread for scooping.
Ingredients
- 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 pepper 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 crushed tomatoes canned
- 15 ounce diced tomatoes canned
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1-2 teaspoons salt to taste, sea salt
- ½ teaspoon black pepper fresh ground
- ¼ cup feta cheese
- 8 large egg
- black pepper to serve, minced parsley
- parsley
- feta cheese
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 paste varies in heat; taste it before adding to the sauce and adjust the quantity to control spiciness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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