5.0 from 102 votes
Harissa Shakshuka Recipe
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings: 4 servings
Calories: 326 kcal
Course:
Breakfast
Cuisine:
North African
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 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
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.
Cup of Yum
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
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
% 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.