The Foodie Dietitian Blog

Shakshuka with Harissa – The BEST Sunday Brunch

A traditional Middle Eastern dish with a North African twist, shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to put on your Sunday brunch menu!

A traditional Middle Eastern dish with a North African twist, shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to put on your Sunday brunch menu! | @TheFoodieDietitian

Shakshuka made it onto my radar a few years back when I purchased Ottolenghi’s cookbook, Plenty. It was one of those recipes that I had really good intention to make until it got tucked away onto my shelf to be forgotten. Then, maybe a year ago, I saw shakshuka on the brunch menu at the Beat Hotel in Cambridge. And I was all like, this is my chance! To see what this dish is all about. It was hard for me to stray from my predictably delicious eggs Benedict, but I was feeling confident in my odds taking the risk to stray.

Shashuka is traditionally a Middle Eastern dish of eggs baked in a spicy tomato stew. The version I had at The Beat was made with a North African condiment – harissa – which is a hot chili pepper paste made with roasted red peppers, garlic, and spices.

When I read this month’s recipe redux theme – start smoking in the new year – to incorporate some smoky or spiciness into a dish, I knew I had to recreate this dish.

Shakshuka with Harissa-1

Shakshuka with Harissa

A traditional Middle Eastern dish with a North African twist, shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to put on your Sunday brunch menu!


  • 2 tbsp olive oil
  • 1 large onion roughly chopped
  • 1 large green pepper thinly sliced
  • 3 garlic cloves minced
  • 1 tsp paprika
  • 1/2 tsp sugar
  • 2 tbsp harissa
  • 1 tbsp tomato paste
  • 28 oz can crushed tomatoes or whole plum tomatoes chopped in the food processor
  • 5 eggs
  • Salt & pepper to taste
  • Cilantro & parsley for garnish
  • Optional: fresh baked bread or pita for serving


  1. Preheat oven to 375 degrees.
  2. In a cast iron pan, heat olive oil over medium heat. Once hot, add onions and bell pepper and cook until onions have softened and become translucent, about 5 minutes. Add garlic and cook for one more minute.
  3. Add paprika, sugar, harissa, and tomato paste and toss to combine. Add tomatoes and stir.
  4. Let simmer until tomatoes begin to thicken and liquid is absorbed, about 10 minutes.
  5. Create nests in the tomato stew for the eggs and crack an egg into each nest.
  6. Transfer cast iron to the oven and bake until eggs are set, about 5-10 minutes.
  7. Garnish with cilantro and parsley.
  8. Optional: Serve with fresh baked bread or pita for dunking

Steve and I enjoyed this a couple of Sundays ago for brunch at home and it was the perfect savory brunch food! Especially when that runny yolk mixes with the spicy tomatoes and you sop it all up with a fresh baguette or pita.

I also love how well balanced of a brunch this dish is! Vegetables + protein + carbs = ultimate Sunday satisfaction and satiety!

Shakshuka with Harissa-3

Happy brunching!

Need more brunch ideas? Look no further! Check out these recipes below to get inspired for your next brunch:

Gingerbread Pancakes

Gingerbread Pancakes

Peanut Butter Banana Pancakes

Peanut Butter Banana Kefir Pancakes

Dairy Free Whole Wheat Butternut Squash Waffles

Dairy Free Whole Wheat Butternut Squash Waffles

To see what other smokey and spicy recipes Reduxers are dishing up this month, check out the links below:[inlinkz_linkup id=480237 mode=1]

I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.


  1. I don’t know why you would use a cast iron skillet for this; surely the tomato juice will damage the seasoning and possibly the pan itself. Stainless steel, tin or just about anything else would be more suitable.

    • Hey Dobbin – thanks for your concern! Here’s a myth busted by the Kitchn on this topic that should provide more insight to those who are concerned:

      Myth #2: You should never cook tomatoes and other acidic foods in cast iron.
      A well-seasoned pan can handle acidic foods with impunity. Mark does caution, though, against jumping into menu plans with tomatoes while using a newly purchased Lodge product. “If the seasoning is very good, you can prepare dishes with tomatoes and other acidic foods, but it’s best to wait until your piece is well-seasoned.” Recipes including very acidic foods, like tomatoes and citrus juices, should not be cooked in seasoned cast iron until the cookware is highly seasoned. The high acidity of these foods will strip the seasoning and result in discoloration and metallic-tasting food.

  2. This looks delicious. I love harissa and have been looking for more recipes that include it. Thanks so much for sharing! Love the pictures too.

  3. This seriously looks like one of the best things ever! Definitely going on my “need to make” list :).

  4. I love shakshuka but I never have made it myself before. Thanks for the recipe – I have to make it!

  5. I’m practically giddy about this recipe! Harissa and baked tomato eggs?! Can’t wait to make this for brunch!

  6. Once I saw Ottolenghi, I was hooked. No further explanation needed! This sounds amazing! I love everything about this! I actually bet this would be a great dinner. Is it weird that I’m not a huge fan of eggs in the morning but love them for dinner? An egg sandwich is my go-to when I don’t feel like cooking anything! Cannot wait to try this one, pinned!

  7. I just recently stumbled onto Shakshuka – and boyoboy do I love it! So intrigued by your version with harissa – so gotta try this as I love my spices! 🙂

  8. GORGEOUS! That first photo in particular is a real stunner! I love all of the herbs and spices that you used in this amazing dish!

  9. It has been waaay too long since we last made shakshuka in my house! You’ve inspired me to add it to the dinner rotation again – so good!

  10. I’m a huge fan of Shakshuka! Make it every few weeks (in my house it definitely doesn’t serve 6!). Love the spin on this one using harissa. Oh, and you reminded me another reason why i need a cast iron skillet – every time I make shakshuka my pan overflows!

  11. I love trying new ethnic foods but they always seem so difficult to make at home. I think I can handle this one 🙂 It looks delicious!!

  12. Anything inspired by Ottolenghi inspires ME! I love this recipe idea. I have harissa in my freezer left over from a fish dish I just made from Plenty. This recipe has my name all over it!

  13. I’ve never had shakshuka before, probably because I have GERD and it could be very regretful afterwards buuuuut I think I could sacrifice some heartburn for this one! This looks so comforting and satisfying. Pinning!

  14. damnnnnnn. i’ve never seen Shakshuka, but this looks amazeballs

  15. Oh my gosh Kara! Yum!! This really does look like the perfect Sunday brunch dish. And that recipe title just sounds like it would be fun to say 😉 #easilyamused

  16. Shakshuka is one of my fave dishes to have, for either brunch or dinner! It’s comforting and filling, and the heat from the spices definitely help on a cold night!

Leave a Comment

Note: Your email address will not be published.

[mc4wp_form id="8482"]
Given email address is already subscribed, thank you!
Oops. Something went wrong. Please try again later.
Please provide a valid email address.
Thanks for signing up! You will receive a confirmation email soon.
Please complete the CAPTCHA.
Please fill in the required fields.