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!
Ingredients
- 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
Instructions
- 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