A traditional Middle Eastern dish with a North African twist, this easy shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to put on your Sunday brunch menu! Friends who know me well (aka friends I brunch with) know that there’s a 99% chance I will order eggs benedict for brunch if it’s on the menu. Rarely do I stray from my beloved Bene but if I was to cheat on Bene, there would only be one dish worthy enough for a brunch love affair: Shakshuka. Poached eggs. Spicy tomato stew. Homemade grilled bread. DONE. There’s nothing more I need in life. Except for maybe some crumbled feta on top. 🙂But for reals, Middle Eastern food is making a comeback. It was named one of the top food trends for 2018 (check out my most recent piece on Middle Eastern foods for Shape.com) and so I thought now would be the perfect time to revamp this recipe from a few year’s back and give it some new life. When I was making this again, I realized this is such a perfect BRINNER (breakfast for dinner) meal. It’s so easy to make and it requires only one dirty dish, your cast iron pan. Shakshuka is like the original one pan dinner! I’ll definitely be adding this back into the regular weeknight menu rotation! Now fair warning, this dish has some extra heat to it, thanks to the harissa. I don’t love super spicy things and this dish for me was just at my threshold, so I think you’ll be okay. But if you’re super sensitive to spicy foods, I would suggest cutting the harissa in half. I’m a big fan of eggs for dinner too and this is a fun way to spice them up a bit! Especially when that runny yolk mixes with the spicy tomatoes and you sop it all up with some fresh pita. Annnnd, I’m hungry again.Print
A traditional Middle Eastern dish with a North African twist, this easy shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to put on your Sunday brunch menu!
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 1 large green bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon sugar
- 2 tablespoons harissa
- 1 tablespoon tomato paste
- 28 ounce can crushed tomatoes
- Salt and pepper, to taste
- 5 eggs
- Optional garnishes: cilantro, feta cheese
- Grilled pita or bread, for dipping
- In a cast iron pan, heat olive oil over medium heat. Add onion, bell pepper and cook until onions soften and become translucent, about five minutes. Add garlic and cook until fragrant, about one minute.
- Add paprika, sugar, harissa and tomato paste and stir to combine. Add tomatoes. Season with salt and pepper, to taste.
- Reduce heat and 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 in each nest.
- Cover and simmer until egg whites are set, about 10 minutes.
- Garnish with cilantro and/or feta cheese. Serve with grilled pita or bread.
- If you can’t find crushed tomatoes, use 28 ounce can whole plum tomatoes and crush them in the food processor.
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published January 2015.