Description
Shakshuka is a beloved North African and Middle Eastern dish featuring eggs poached in a rich, spiced tomato and bell pepper sauce. This easy and flavorful recipe combines sweet red bell peppers, aromatic spices, and a hint of heat from harissa, topped with creamy feta and fresh herbs. Perfect for breakfast, brunch, or even dinner, served alongside toasted pita or crusty bread for a truly satisfying meal.
Ingredients
Sauce Base
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, stemmed, seeded, and diced
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch cayenne pepper, optional
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste*
Veggies & Toppings
- 1 cup fresh spinach, chopped
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado, sliced
- Microgreens, for garnish, optional
- Toasted bread, for serving
Instructions
- Prepare the Sauce Base: Heat the olive oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the chopped onion, diced red bell pepper, sea salt, and several grinds of black pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 6 to 8 minutes.
- Add Aromatics and Spices: Reduce heat to medium-low and stir in the minced garlic, smoked paprika, ground cumin, and optional cayenne pepper. Cook for about 30 seconds until fragrant, then add the crushed tomatoes and harissa paste. Simmer the sauce gently for 15 minutes, stirring occasionally, until it thickens.
- Wilt Spinach and Prep for Eggs: Stir the chopped spinach into the thickened sauce until wilted. With the back of a spoon, create 3 to 5 shallow wells in the sauce, depending on how many eggs you are cooking.
- Poach the Eggs: Crack one egg into each well. Cover the skillet with a lid and cook over low heat until the eggs are set to your liking, usually 5 to 8 minutes. Less time will yield runnier yolks, longer for firmer whites and yolks.
- Final Seasoning and Garnish: Season the shakshuka with additional salt and freshly ground pepper to taste. Sprinkle crumbled feta cheese and fresh parsley leaves over the top. Add sliced avocado and optionally garnish with microgreens. Serve immediately with toasted bread for scooping and enjoying this hearty dish.
Notes
- Harissa paste adds smoky heat; if unavailable, substitute with a mix of chili paste and smoked paprika.
- You can adjust the number of eggs based on servings and preference.
- For a vegan version, omit the eggs and feta and add tofu or chickpeas.
- Using a cast-iron or enamel-coated skillet ensures even cooking and good sauce development.
- If you like spicier shakshuka, increase cayenne or harissa to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: North African, Middle Eastern