Spicy Shakshuka with Harissa

4.72 from 7 votes

Spicy Shakshuka with Harissa

Take breakfast to the next level with this Spicy Shakshuka with Harissa. It’s an easy, yet impressive and eye-catching recipe made with an aromatic tomato sauce and eggs. Serve it to the whole family and scoop up each bite with bread!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch, Dinner, Lunch

Keyword: 30 minute meal, breakfast, brunch, dinner, easy dinner, eggs, family friendly, lunch

Servings: servings

Calories: 260kcal

Author: Lena Gladstone

Ingredients

2 tablespoons olive oil
1 small sweet onion chopped
1 red bell pepper seeded and diced
4 cloves garlic minced
1 teaspoon sea salt more to taste
1 teaspoon cumin
1 teaspoon harissa use paste *see notes
½ teaspoon smoked paprika
28 ounces crushed tomatoes use good quality can
6 large eggs
⅓ cup feta cheese crumbled
¼ cup fresh basil leaves or use parsley, roughly chopped and divided
½ baguette toasted or use challah bread for serving

Instructions

Heat olive oil over medium heat in a 12-inch pan (use either stainless steel or enamel-coated cast-iron skillet). Add the onion, and bell pepper, and cook until both are soft, about 6 to 8 minutes.
Reduce the heat to medium-low, and add the garlic, salt, paprika, cumin, and harissa paste. Stir and let cook for about 1 minute.
Add the tomatoes. Let the sauce simmer on medium-low heat for 15 minutes, making sure to stir it halfway so nothing sticks. Taste and adjust the salt. Add half the basil, and stir to combine.
Make 6 wells in the sauce, gently add cracked eggs, making sure not to break the yolk. Cover with a lid and cook until the white part of the eggs is set, 5 to 6 minutes. (Cooking time will depend on how runny you like your egg yolks.)
Sprinkle with crumbled feta and fresh basil. Serve with toasted bread for scooping.

Video

Notes

*If you're sensitive to spice use mild harissa (like Mina Harissa Mild), for a spicier shakshuka, use hot harissa (like Trader Joe's Hot Harissa).

Nutrition