Harissa Shakshuka (Spicy North African Eggs in Tomato Pepper Sauce)
This harissa shakshuka is a bold, flavorful North African dish made with eggs gently poached in a spiced tomato and bell pepper sauce. Perfect for breakfast, brunch, or dinner, this easy one-pan recipe is rich, slightly smoky, and customizable to your preferred spice level.
Servings 4 servings
Calories 260kcal
Cost $10 for entire recipe
Equipment
- Large skillet (10–12 inch, preferably cast iron or stainless steel)
- Lid for skillet (or foil to cover)
- Wooden spoon or heatproof spatula
- knife
- Cutting board
- Can opener
- Measuring spoons
- Serving spoon
Ingredients
- 2 tbsp olive oil
- 1 small onion finely chopped
- 1 large red bell pepper about 1½ cups diced
- 3 cloves garlic minced
- 1–1½ tbsp harissa paste start with 1 tbsp
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp chili flakes optional
- 1 can 28 oz whole peeled or crushed tomatoes
- ¾–1 tsp kosher salt adjust to taste
- Black pepper to taste
- 4-5 large eggs
- ¼ cup crumbled feta optional
- Fresh parsley or cilantro for garnish
Instructions
Cook the vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook for 8–10 minutes until softened and slightly sweet, with no excess moisture.
Bloom the spices:
- Stir in garlic, harissa paste, tomato paste, smoked paprika, cumin, and chili flakes. Cook for 2–3 minutes, stirring constantly, until thickened and fragrant.
Simmer the sauce:
- Add tomatoes, salt, and black pepper. Simmer uncovered for 12–18 minutes, stirring occasionally, until the sauce is thick but still slightly saucy.
Adjust flavor:
- Taste and adjust seasoning with more salt or additional harissa if desired.
Cook the eggs:
- Reduce heat to low. Make 4–5 wells in the sauce and crack eggs into each well. Cover and cook for 5–6 minutes until whites are set and yolks remain soft.
Finish and serve:
- Sprinkle with feta (if using) and fresh herbs. Serve immediately with crusty bread.
Notes
- Control the spice level: Harissa paste varies widely in heat and saltiness. Start with 1 tablespoon, taste after simmering, and add more if you want a spicier shakshuka.
- Use high-quality canned tomatoes: Whole peeled tomatoes (like San Marzano-style) give the best flavor and texture. Lower-quality tomatoes can make the sauce watery or overly acidic.
- Cook to texture, not just time: The shakshuka sauce should be thick but still slightly saucy—perfect for dipping bread. If it looks watery, simmer longer; if too thick, add 1–2 tablespoons of water.
- Don’t rush the vegetable base: Properly softening the onion and bell pepper builds natural sweetness and depth, which balances the spicy harissa and tomatoes.
- Bloom spices for deeper flavor: Cooking the harissa, tomato paste, and spices before adding tomatoes removes any raw taste and creates a richer, more authentic shakshuka flavor.
- Season at the right time: Add most of the salt after the sauce has reduced, since harissa and tomatoes can concentrate as they cook. This prevents over-salting.
- Perfect egg texture tip: Cook eggs on low heat and keep an eye on them—remove from heat when whites are just set and yolks are still soft for classic shakshuka.
- Avoid overcrowding the pan: Use a 10–12 inch skillet and limit to 4–5 eggs so they cook evenly and don’t steam.
- Balance acidity naturally: If the sauce tastes too sharp, a tiny pinch of sugar or a squeeze of lemon can round out the flavors without overpowering the dish.
- Serve immediately for best results: Shakshuka is best fresh, with warm crusty bread or pita to soak up the rich, spicy tomato sauce.