Description
This Spicy Shakshuka with Harissa is a vibrant and flavorful North African-inspired dish featuring eggs poached in a spicy tomato and bell pepper sauce, enriched with aromatic spices and topped with crumbled feta and fresh basil. Perfect for a hearty breakfast, brunch, or light dinner, served with toasted baguette or challah bread to scoop up the rich sauce and runny yolks.
Ingredients
Scale
Shakshuka Sauce:
- 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
Eggs and Garnish:
- 6 large eggs
- ⅓ cup feta cheese, crumbled
- ¼ cup fresh basil leaves or parsley, roughly chopped and divided
To Serve:
- ½ baguette, toasted or use challah bread
Instructions
- Sauté Vegetables: Heat olive oil over medium heat in a 12-inch skillet (stainless steel or enamel-coated cast-iron). Add the chopped onion and diced red bell pepper, cooking until both soften, about 6 to 8 minutes.
- Add Aromatics and Spices: Reduce heat to medium-low, then add minced garlic, sea salt, smoked paprika, cumin, and harissa paste. Stir and cook for 1 minute to release flavors.
- Simmer Tomato Sauce: Pour in the crushed tomatoes and let the sauce simmer on medium-low heat for 15 minutes, stirring halfway to prevent sticking. Taste and adjust salt, then stir in half of the basil leaves.
- Cook the Eggs: Create six small wells in the sauce and gently crack an egg into each well without breaking the yolk. Cover the skillet with a lid and cook for 5 to 6 minutes until the egg whites are set and yolks are cooked to your liking.
- Garnish and Serve: Sprinkle crumbled feta cheese and remaining basil leaves over the top. Serve immediately with toasted baguette or challah bread for scooping up the shakshuka.
Notes
- Use harissa paste for authentic flavor; adjust the amount to your preferred spice level.
- For a different herb profile, fresh parsley can be used instead of basil.
- Cooking time for eggs can be adjusted based on how runny or firm you prefer your yolks.
- For a gluten-free option, serve with gluten-free bread or gluten-free flatbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: North African
Keywords: shakshuka, harissa, spicy eggs, North African recipe, vegetarian breakfast, tomato and egg dish, easy brunch recipe
