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!
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
- 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
Preheat oven to 375 degrees.
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.
Add paprika, sugar, harissa, and tomato paste and toss to combine. Add tomatoes and stir.
Let simmer until tomatoes begin to thicken and liquid is absorbed, about 10 minutes.
Create nests in the tomato stew for the eggs and crack an egg into each nest.
Transfer cast iron to the oven and bake until eggs are set, about 5-10 minutes.
Garnish with cilantro and parsley.
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!
Need more brunch ideas? Look no further! Check out these recipes below to get inspired for your next brunch:
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]