Shakshuka with Feta and Harissa
Bright, saucy tomato and pepper base studded with gently set eggs yields a contrast of silky yolks and tangy, slightly spicy sauce. Chunks of crumbled cheese add creamy bites while fresh herbs and a squeeze of lemon lift the flavors.
Use canned whole tomatoes for a quick, rustic sauce or swap in fresh tomatoes when they're in season; harissa can be reduced or substituted with smoked paprika plus a pinch of cayenne if you prefer milder heat. For a protein boost, stir in cooked chickpeas or top with browned sausage; for a dairy-free version, omit the cheese and finish with extra parsley and lemon.
Serve straight from the skillet for casual breakfasts, weekend brunches, or a simple weeknight dinner with crusty bread or pita for dipping. Leftovers reheat gently on the stove; the sauce keeps well for 2–3 days and makes a great base for grain bowls or shakshuka-inspired sandwiches.
How to Make It
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1
Heat the oil in a 10–12 inch skillet over medium heat until shimmering.
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2
Add the onion and bell pepper and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes.
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3
Add the garlic, cumin, smoked paprika, and harissa and cook, stirring, for 30 seconds until fragrant.
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4
Stir in the tomato paste, then add the canned tomatoes, breaking them up with a spoon. Add the sugar, salt, and black pepper and bring to a simmer.
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5
Reduce the heat to medium-low and simmer uncovered until the sauce thickens slightly, about 8–10 minutes. Taste and adjust seasoning if needed.
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6
Using the back of a spoon, make six shallow wells in the sauce. Crack one egg into each well, spacing them evenly.
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7
Cover the skillet and cook until egg whites are set but yolks remain soft, 6–9 minutes depending on desired doneness.
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8
Sprinkle the crumbled feta and chopped parsley over the eggs. Squeeze the lemon half over the skillet and drizzle any remaining juices.
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9
Serve directly from the pan with slices of crusty bread for dipping.