Harissa Shakshuka
Shakshuka made with homemade harissa paste is a vibrant and intensely flavorful dish where eggs are gently poached in a rich, smoky, and fiery tomato sauce. The resulting dish is a comforting and aromatic one-pan wonder, perfect for a spicy and satisfying breakfast, brunch, or even dinner
Ingredients
Instructions
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In a skillet with olive oil, sweat your onions and garlic. Next, add your bell peppers and add paprika, chili powder, cumin and sauté on medium-low for 5-10 minutes.
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Next, add in your harissa and mix until combined. Then add your tomatoes. Bring up to a simmer and keep reducing and the tomatoes will continue to cook down and thicken. Stir in olives.
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Check seasoning with kosher salt and pepper to taste, noting you will be adding feta (salty) to this later
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Time to add your eggs. Make wells for your eggs with the back of a spon and crack in the holes. Turn heat on low and let the eggs cook. At this point you can also cover your skillet to steam the eggs and this helps it cook faster to allow a runny yolk and cooked whites. About 20-25 minutes or until your desired doneness. Garnish with crumbled feta
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Assemble and serve! Once the eggs are done, finish with parsley, a drizzle of olive oil, freshly cracked pepper and serve with bread of your choice!
