Name: Spicy Harissa Shakshuka with Feta and Basil Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: North African
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 paste; ½ teaspoon smoked paprika; 28 ounces crushed tomatoes, good quality canned; 6 large eggs; ⅓ cup feta cheese, crumbled; ¼ cup fresh basil leaves or parsley, roughly chopped and divided; ½ baguette, toasted or use challah bread

Introduction

Spicy Shakshuka with Harissa is a vibrant and comforting dish featuring eggs poached in a rich, spiced tomato sauce. This North African-inspired breakfast or brunch favorite packs a flavorful punch thanks to the smoky harissa and warming spices. It’s perfect for a cozy morning or a leisurely weekend meal.

A close-up of a silver pan filled with shakshuka, showing a rich red tomato sauce base with visible chunks of tomatoes and spices. Four cooked eggs are nestled in the sauce, each with bright yellow yolks partially covered by white egg whites. Crumbled white cheese is sprinkled generously across the top along with thin strips of fresh green basil scattered over the dish. A silver spoon rests inside the pan, lifting a section of the shakshuka along with a piece of bread dipped into the sauce. The pan sits on a white marbled surface with green fresh basil leaves near the top right and several toasted bread pieces placed nearby. Photo taken with an iphone --ar 4:5 --v 7

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 paste

½ teaspoon smoked paprika

28 ounces crushed tomatoes (use good quality canned tomatoes)

6 large eggs

⅓ cup feta cheese, crumbled

¼ cup fresh basil leaves (or parsley, roughly chopped and divided)

½ baguette, toasted or use challah bread for serving

Instructions

Step 1: Heat olive oil over medium heat in a 12-inch pan (stainless steel or enamel-coated cast-iron skillet works well). Add the chopped onion and diced bell pepper, cooking until softened, about 6 to 8 minutes.

Step 2: Reduce heat to medium-low. Stir in minced garlic, sea salt, smoked paprika, cumin, and harissa paste. Cook for about 1 minute to release the flavors.

Step 3: Pour in the crushed tomatoes and let the sauce simmer on medium-low heat for 15 minutes, stirring halfway through to prevent sticking. Taste and adjust salt as needed. Add half of the fresh basil and stir to combine.

Step 4: Using a spoon, make 6 small wells in the sauce. Carefully crack an egg into each well, avoiding breaking the yolks. Cover the pan with a lid and cook until the egg whites are set, about 5 to 6 minutes, depending on your preferred egg doneness.

Step 5: Sprinkle crumbled feta and the remaining fresh basil over the top. Serve immediately with toasted baguette or challah bread for scooping.

Tips & Variations

Use harissa paste for a fresh and intense flavor; adjust the amount for desired heat level.

Substitute parsley if you prefer a milder herb instead of basil.

For a creamier texture, add a splash of cream or coconut milk to the tomato sauce before adding the eggs.

Leftover shakshuka sauce can be used as a base for shakshuka-inspired pasta or grain bowls.

FAQs

Can I make shakshuka without harissa?

Yes, you can omit the harissa or substitute it with chili powder or smoked paprika for milder heat. The sauce will still be flavorful but less spicy.

How do I know when the eggs are cooked perfectly?

Cook the eggs until the whites are set but the yolks remain runny, usually about 5 to 6 minutes. If you prefer firmer yolks, leave them a minute or two longer with the lid on.