An easy harissa shakshuka with eggs poached in fragrant harissa, red pepper and tomato sauce, topped with black lime-infused feta and fresh parsley. This harissa shakshuka with feta is the perfect brunch recipe or easy one-pan dinner.
Servings2
Equipment
- Skillet – or a non-stick frying pan (I use a 10.25-inch Lodge skillet).
Ingredients
- ⅓ cup feta, crumbled
- 1 tablespoon chopped flat-leaf parsley
- ½ teaspoon black lime powder, or sumac
- 4 tablespoons olive oil, divided
- 1 teaspoon cumin seeds or
- 1 onion, diced
- 1 large red pepper, diced
- 2 large garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon harissa paste
- 1 can (14.5 ounces) tomatoes, or three very ripe tomatoes
- ¼ cup water
- 2 to 4 eggs (or egg yolks), at room temperature
To Serve
- salt flakes and black pepper
- pita or flatbread
Instructions
- Place the crumbled feta cheese, finely chopped parsley, black lime powder (or sumac), and two tablespoons of olive oil in a small bowl and mix.
- Heat a large skillet over medium heat and dry-roast the cumin seeds until fragrant – about 1 minute.
- Add the diced onion and two tablespoons of olive oil to the pan with the cumin seeds. Cook – stirring now and then – for 5 minutes until soft and golden. Add the red pepper and cook for another five minutes. Then add the minced garlic and ½ teaspoon of salt. Cook for one more minute until the garlic is fragrant.
- Next, add the tomato paste and harissa paste. Stir to coat everything evenly. Then add the tomatoes and ¼ cup of water. Crush the tomatoes with the edge of your spatula.
- Turn the heat down to medium-low and gently simmer for 15 minutes – stirring occasionally – until the crushed tomatoes break down and you have a thick sauce. If your sauce is too thick, add another splash of water. Taste and adjust seasoning with kosher salt.
- Turn the heat down low. Make a dip in the sauce for each egg (or egg yolk) and place each egg (or egg yolk) into a dip. Use a fork to gently stir the egg white, taking care not to break the yolks. Simmer the eggs for six to eight minutes until the white is set and the yolk is still runny (or cooked to your liking).
- Sprinkle the shakshuka with marinated feta, flaked sea salt and freshly ground black pepper. Serve immediately with crusty bread, pita or flatbreads.
Notes
- You can cover the pan once the eggs are in, this will reduce cooking time to about 4 minutes, but the yolks will have a white film. I prefer to cook it uncovered for a soft, golden yolk. See the tips and tricks section for more shakshuka tips.
- This recipe scales very well to feed a crowd. Use a larger pan and double the recipe.
- See the ingredients section for ingredient details and substitute suggestions.