Harissa Shakshuka With Feta
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
2
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Calories
437 kcal
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Course
Breakfast
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Cuisine
Middle Eastern, North African
Harissa Shakshuka With Feta
Description
This recipe creates a vibrant shakshuka by simmering a tomato and harissa paste mixture infused with cumin seeds, diced onion, red bell pepper, and garlic. The sauce is cooked down to a thick consistency, providing a rich base for gently poached eggs. Crumbled feta combined with parsley and a citrusy spice like black lime powder or sumac is mixed with olive oil and added to enhance the flavor and texture contrast.
The result is a vibrant dish where the tender eggs are complemented by the smoky, spicy harissa-tomato sauce and creamy feta. The sautéing of vegetables before adding the tomato and harissa paste develops a mellow sweetness while the harissa adds warmth and complexity. Cooking the eggs uncovered preserves the soft golden yolks, creating a satisfying texture combo.
Traditionally, shakshuka is eaten by scooping up the sauce and eggs with pita or flatbread. This recipe scales well, making it suitable for both individual or group servings. Adjust seasonings toward finish to balance heat and saltiness. The feta-olive oil mix works as an aromatic topping that adds richness without overwhelming the sauce’s spices.
For variations, the black lime powder can be substituted with sumac as suggested. Covering the pan after adding the eggs reduces cooking time but forms a slight film on the yolks, so adjust according to preference.
Ingredients
- ⅓ cup feta cheese crumbled
- 1 tablespoon parsley flat-leaf, chopped
- ½ teaspoon black lime powder or sumac
- 4 tablespoons olive oil divided
- 1 teaspoon cumin seeds or
- 1 onion diced
- 1 red bell pepper diced, large
- 2 garlic minced, large cloves
- 1 tablespoon tomato paste
- 1 tablespoon harissa paste
- 1 can (14.5 ounces) tomato or three very ripe tomatoes
- ¼ cup water
- 2 to 4 egg at room temperature, or egg yolks
To Serve
- salt salt flakes
- black pepper salt flakes
- pita bread or flatbread
Instructions
- Place the crumbled feta cheese, finely chopped parsley, black lime powder (or sumac), and two tablespoons of olive oil in a small bowl and mix.
- Heat a large skillet over medium heat and dry-roast the cumin seeds until fragrant – about 1 minute.
- Add the diced onion and two tablespoons of olive oil to the pan with the cumin seeds. Cook – stirring now and then – for 5 minutes until soft and golden. Add the red pepper and cook for another five minutes. Then add the minced garlic and ½ teaspoon of salt. Cook for one more minute until the garlic is fragrant.
- Next, add the tomato paste and harissa paste. Stir to coat everything evenly. Then add the tomatoes and ¼ cup of water. Crush the tomatoes with the edge of your spatula.
- Turn the heat down to medium-low and gently simmer for 15 minutes – stirring occasionally – until the crushed tomatoes break down and you have a thick sauce. If your sauce is too thick, add another splash of water. Taste and adjust seasoning with kosher salt.
- Turn the heat down low. Make a dip in the sauce for each egg (or egg yolk) and place each egg (or egg yolk) into a dip. Use a fork to gently stir the egg white, taking care not to break the yolks. Simmer the eggs for six to eight minutes until the white is set and the yolk is still runny (or cooked to your liking).
- Sprinkle the shakshuka with marinated feta, flaked sea salt and freshly ground black pepper. Serve immediately with crusty bread, pita or flatbreads.
Notes
- For softer egg yolks, cook the shakshuka uncovered; covering the pan quickens cooking but may form a white film on yolks.
- The recipe scales well by increasing pan size and ingredient quantities for larger groups.
- Use black lime powder or sumac to add a citrusy, slightly tart flavor that complements harissa and feta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 186mg | 62% |
| Sodium | 521mg | 22% |
| Potassium | 433mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2566IU | 51% |
| Vitamin C | 87mg | 97% |
| Calcium | 188mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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