5.0 from 27 votes
Harissa Shakshuka With Feta
An easy harissa shakshuka with eggs poached in fragrant harissa, red pepper and tomato sauce, topped with black lime-infused feta and fresh parsley. This harissa shakshuka with feta is the perfect brunch recipe or easy one-pan dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 2
Calories: 437 kcal
Course:
Breakfast
Cuisine:
Middle Eastern , North African
Ingredients
- ⅓ cup Feta, crumbled
- 1 tablespoon chopped flat-leaf parsley
- ½ teaspoon black lime powder, or sumac
- 4 tablespoons olive oil, divided
- 1 teaspoon cumin seeds or
- 1 onion, diced
- 1 large red pepper, diced
- 2 large garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon harissa paste
- 1 can (14.5 ounces) tomatoes, or three very ripe tomatoes
- ¼ cup water
- 2 to 4 eggs (or egg yolks), at room temperature
To Serve
- salt flakes and black pepper
- pita 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.
Cup of Yum
Notes
- This recipe is inspired by Melissa Clark's "Shakshuka with Feta" from NYT Cooking, but the recipe strays far from her version.
- You can cover the pan once the eggs are in, this will reduce cooking time to about 4 minutes, but the yolks will have a white film. I prefer to cook it uncovered for a soft, golden yolk. See the tips and tricks section for more shakshuka tips.
- This recipe scales very well to feed a crowd. Use a larger pan and double the recipe.
- See the ingredients section for ingredient details and substitute suggestions.
Nutrition Information
Calories
437kcal
(22%)
Carbohydrates
15g
(5%)
Protein
11g
(22%)
Fat
38g
(58%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
23g
Trans Fat
0.01g
Cholesterol
186mg
(62%)
Sodium
521mg
(22%)
Potassium
433mg
(12%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2566IU
(51%)
Vitamin C
87mg
(97%)
Calcium
188mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 437
% 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.