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.
Ingredients
3tablespoonsolive oil, you can get away with less if you're using a non-stick pan
1largeonion, diced
2mediumbell peppers, diced
5clovesgarlic, thinly sliced
2teaspoonsharissa paste, see notes
1 ½teaspoonscumin
1 ½teaspoonspaprika
½teaspoonturmeric
28ouncecan crushed tomatoes
15ouncecan diced tomatoes
1tablespoonhoney
1tablespoonred wine vinegar
1-2teaspoonssea salt, to taste
½teaspoonfresh ground pepper
¼cupfeta cheese
8largeeggs
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.
3 tablespoons olive oil, 1 large onion, 2 medium bell peppers, 5 cloves garlic, 2 teaspoons harissa paste, 1 ½ teaspoons cumin, 1 ½ teaspoons paprika, ½ teaspoon turmeric
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.
28 ounce can crushed tomatoes, 15 ounce can diced tomatoes, 1 tablespoon honey, 1 tablespoon red wine vinegar, 1-2 teaspoons sea salt, ½ teaspoon fresh ground pepper, ¼ cup feta cheese
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.
8 large eggs
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.
Black pepper, minced parsley, and some feta cheese
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.