Print

Shakshuka with Feta and Harissa

Runny, golden egg yolks in a pan of spicy tomato sauce, topped with lots of feta, parsley and green onion
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

The ultimate way to eat eggs for dinner. Smoky tomato sauce, spicy harissa, and feta cheese flavor this easy shakshuka recipe.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 small red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons harissa paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 28–ounce can crushed tomatoes
  • 4 or 5 large eggs
  • Kosher salt and black pepper
  • Feta cheese, fresh parsley, and crusty bread, for serving

Instructions

  1. Heat olive oil in a medium skillet over medium-high heat. Add onion and bell pepper, and cook for 5-7 minutes, or until onion is soft and translucent. Add garlic, smoked paprika and cumin, and cook for an additional minute, until fragrant.
  2. Stir in crushed tomatoes and harissa paste. Cover and simmer for about 15 minutes, stirring occasionally, until sauce is thickened.
  3. Make a few wells in the sauce with your spoon, then crack an egg into each well. Spoon some tomato sauce over the whites of the eggs to cover them; this helps the whites cook faster while the yolks stay soft. Cover and cook for 5-6 minutes, or until whites are set and yolks are runny. Top with feta and fresh parsley, and serve with good bread.

Find it online: https://www.emilyeatsthings.com/shakshuka-with-feta-and-harissa/