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