Smoky Harissa Shakshuka
Spiced tomato sauce, runny eggs, and a hit of harissa — this is my go-to lazy dinner that looks like I tried.
Breakfast · Prep 10 min · Cook 25 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 1 can (28oz) canned whole tomatoes, San Marzano preferred
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tbsp harissa paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 eggs, large
- 2 tbsp olive oil
- 50 g feta cheese, crumbled, for serving
- 1 handful fresh parsley, chopped
I have been making this shakshuka since my first apartment, when I had exactly one pan and zero skills. It is forgiving in the best way — your tomato sauce is too chunky? Fine. Eggs overcooked by 30 seconds? Still delicious.
This version has a secret: a spoonful of harissa stirred into the sauce right before the eggs go in. It adds this smoky heat that makes the whole thing feel like something you would order at a restaurant in Tel Aviv, not something you threw together at 9pm on a Tuesday.
Pro Tips
- Don't rush the onions. They need 8-10 minutes on medium heat until soft and slightly golden. Raw onion will make the sauce taste sharp.
- Crack eggs into a small bowl first, then slide them in. Nothing worse than fishing shell out of hot sauce.
- Let the pan sit OFF heat for 2 minutes after you are done. The eggs keep cooking from residual heat and hit that perfect jammy center.
- Use the best canned tomatoes you can find. San Marzano if you can get them.
Serving
Serve with crusty sourdough for dipping, crumbled feta on top, and fresh herbs. A cold glass of mint tea on the side if you want the full experience.
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