Description
Shakshuka is a beloved Middle Eastern and North African dish featuring poached eggs in a spicy tomato sauce. This version adds extra depth with harissa paste, chili powder, smoked paprika, and garlic, creating a flavorful and warming dish perfect for brunch or a hearty breakfast.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
4 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
2 tablespoons harissa paste
14 ounces crushed tomatoes
Salt and pepper, to taste
6 large eggs
½ cup crumbled feta cheese
Fresh parsley, chopped, for garnish
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, sautéing until softened, about 5–7 minutes.
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Stir in the minced garlic, smoked paprika, chili powder, and harissa paste. Cook for an additional 1–2 minutes until fragrant.
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Pour in the crushed tomatoes and season with salt and pepper. Let the sauce simmer for 10–15 minutes until thickened.
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Create small wells in the sauce and crack one egg into each well. Cover the skillet and cook for 7–10 minutes, or until the eggs reach your desired doneness.
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Remove from heat and sprinkle the shakshuka with crumbled feta and freshly chopped parsley. Serve immediately with crusty bread, pita, or a side of hummus.
Notes
- Spice level: Adjust the heat by reducing the amount of harissa paste or chili powder for a milder dish, or add a pinch of cayenne pepper for more heat.
- Add vegetables: Toss in some spinach, zucchini, or eggplant for a more vegetable-packed shakshuka.
- Cheese alternatives: Swap feta for goat cheese, ricotta, or a sharp cheddar for a different flavor profile.
- Make it vegan: Replace the eggs with tofu or a plant-based egg substitute to make this recipe vegan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Mediterranean
