Spicy Harissa Shakshuka
A vibrant North African dish of poached eggs in a rich, spicy tomato and red pepper sauce flavored with smoky harissa paste.
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Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 large Yellow onion, diced
- 1 large Red bell pepper, seeded and diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Harissa paste
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 28 ounces Crushed tomatoes
- 6 units Large eggs
- 1/4 cup Fresh cilantro or parsley, chopped
- 1/2 cup Feta cheese, crumbled(optional)
- 1 to taste Salt and black pepper
Instructions
- 1
Heat the olive oil in a large, deep skillet or cast-iron pan over medium heat.
- 2
Add the diced onion and red bell pepper, sautéing for about 5-7 minutes until softened and slightly caramelized.
- 3
Stir in the minced garlic, harissa paste, cumin, and smoked paprika, cooking for 1-2 minutes until fragrant.
- 4
Pour in the crushed tomatoes and season with salt and pepper; simmer for 10-12 minutes until the sauce thickens slightly.
- 5
Use a large spoon to make six small wells in the tomato mixture and carefully crack an egg into each well.
- 6
Reduce heat to low, cover the skillet with a lid, and cook for 5-8 minutes until the egg whites are set but the yolks remain runny.
- 7
Remove from heat and garnish with crumbled feta cheese and fresh chopped cilantro.
- 8
Serve immediately directly from the pan with crusty bread for dipping.
Nutrition per Serving
285
Calories
14g
Protein
18g
Carbs
19g
Fat
5g
Fiber
9g
Sugar
640mg
Sodium
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