Make Ahead Shakshuka
Harissa Shakshuka is a slightly spicy version of our favorite one-pan breakfast recipe. A little harissa paste is added to the rich tomato sauce and the eggs are baked right into it. It's healthy and delicious!
Ingredients
- 3 tablespoons olive oil, you can get away with less if you're using a non-stick pan
- 1 ½ large onions, diced
- 2 medium bell peppers, diced
- 5 cloves garlic, thinly sliced
- 2 teaspoons harissa paste
- 1 ½ teaspoons cumin
- 1 ½ teaspoons paprika
- ½ teaspoon turmeric
- 28 ounce can crushed tomatoes
- 3 cups diced fresh tomatoes, see note
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 tablespoon sea salt
- ½ teaspoon fresh ground pepper
- ¼ cup goat or feta cheese, omit for dairy-free
- 8 large eggs
- A handful of flat-leafed parsley and some good quality olive oil to finish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally until they begin to brown, about 10 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 and cook for 1 minute more.3 tablespoons olive oil, 1 ½ large onions, 2 medium bell peppers, 5 cloves garlic
- Add the harissa, cumin, paprika, and turmeric to the pot and let it cook for 1 minute. Add the crushed tomatoes, fresh tomatoes, honey, red wine vinegar, sea salt, and pepper and stir until everything is mixed together. Let it cook for about 20 minutes, stirring occasionally, until the tomato sauce is quite thick. Add the goat cheese or feta and stir. Taste and add more salt and pepper if needed. Remove the skillet from the heat.2 teaspoons harissa paste, 1 ½ teaspoons cumin, 1 ½ teaspoons paprika, ½ teaspoon turmeric, 28 ounce can crushed tomatoes, 3 cups diced fresh tomatoes, 1 tablespoon honey, 1 tablespoon red wine vinegar, 1 tablespoon sea salt, ½ teaspoon fresh ground pepper, ¼ cup goat or feta cheese
- Preheat your oven to 350 degrees.
- 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 skillet in the oven for 7-10 minutes to finish cooking. Watch the eggs carefully as they are a little tricky to see when they are done. They can often look undercooked when they are actually cooked through. The easiest way to check them is simply by gently touching the top of the yolk. You want the yolk to be soft.
- Remove the skillet from the oven, sprinkle the top with parsley and serve it right away.A handful of flat-leafed parsley and some good quality olive oil to finish
Notes
* You can substitute canned diced tomatoes for the fresh tomatoes when tomatoes are not in season.
Serving: 1 serving = ¼ of the recipe, Calories: 326kcal, Carbohydrates: 21g, Protein: 15g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 372mg, Sodium: 1933mg, Potassium: 664mg, Fiber: 4g, Sugar: 13g, Vitamin A: 3420IU, Vitamin C: 100mg, Calcium: 101mg, Iron: 3mg