Spicy Shakshuka with Harissa and Bell Pepper Recipe

Introduction

Shakshuka is a vibrant and comforting dish featuring eggs poached in a spicy tomato and pepper sauce. This North African favorite is perfect for breakfast, brunch, or a light dinner.

Ingredients

• 2 tablespoons Extra-Virgin Olive Oil
• 2 cloves Garlic
• 2 Shallots
• 1 Orange Bell Pepper
• 1 can Crushed Tomatoes
• 1 Bay Leaf
• 1/2 tablespoon Harissa Paste
• 1/4 teaspoon Ground Cumin
• 1/4 teaspoon Smoked Paprika
• 1/4 teaspoon Salt
• Freshly Ground Black Pepper, to taste
• 4 Eggs
• Fresh Cilantro, to taste

Instructions

1. Step 1: Heat a frying pan over medium-high for 30 seconds. Add the olive oil and shallots, sautéing and stirring on medium-high. Lower heat to medium and cook for 2-3 minutes until the shallots turn golden. Add garlic and cook for about one minute on medium-low while stirring.
2. Step 2: Add the chopped orange bell pepper to the pan. Cook on medium-high for 3-4 minutes, then lower the heat as the pepper starts to sizzle.
3. Step 3: Stir in the crushed tomatoes, bay leaf, harissa paste, smoked paprika, ground cumin, salt, and freshly ground black pepper.
4. Step 4: Let the sauce simmer, stirring occasionally, until it reduces and thickens, about 8-10 minutes.
5. Step 5: Remove the bay leaf. Create four small wells in the sauce and crack an egg into each one. Cover the pan and cook on medium or medium-low for 4-5 minutes, or until the eggs reach your preferred doneness.
6. Step 6: Turn off the heat and sprinkle with fresh cilantro.
7. Step 7: Serve immediately and enjoy!

Tips & Variations

• Use mild or spicy harissa paste depending on your heat preference, or substitute with chili flakes for less intensity.
• Add feta cheese on top after cooking for a creamy, tangy twist.
• Serve with crusty bread or warm pita to scoop up the sauce and eggs.
• For a heartier meal, add cooked chickpeas or sautéed spinach to the sauce before adding eggs.

Storage

Store leftover shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave to avoid overcooking the eggs. For best texture, reheat only the sauce, adding freshly cooked eggs when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka without harissa?

Yes, you can omit harissa or replace it with smoked paprika and a pinch of chili flakes to maintain a smoky, mildly spicy flavor.

How do I know when the eggs are cooked perfectly?

Cook the eggs covered for about 4-5 minutes for runny yolks. Add a bit more time if you prefer firmer yolks. Keep an eye on them as cooking times may vary by stove.

Spicy Shakshuka with Harissa and Bell Pepper Recipe

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★★★★★

4.4 from 133 reviews

• Author: Ben
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant and flavorful Shakshuka recipe features eggs poached in a rich, spiced tomato and bell pepper sauce. A classic North African and Middle Eastern dish, it’s perfect for a hearty breakfast, brunch, or light dinner, combining the warmth of spices like cumin, smoked paprika, and harissa with fresh ingredients for a comforting meal.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 clove Garlic, minced
• 2 Shallots, finely chopped
• 1 Orange Bell Pepper, diced
• 1 bay leaf
• Fresh Cilantro, to taste, chopped

Pantry Items & Spices

• 2 tablespoon Extra-Virgin Olive Oil
• 1 can (14 oz) Crushed Tomatoes
• 1/2 tablespoon Harissa Paste
• 1/4 teaspoon Ground Cumin
• 1/4 teaspoon Smoked Paprika
• 1/4 teaspoon Salt
• Freshly Ground Black Pepper, to taste

Protein

• 4 Eggs

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Instructions

1. Heat oil and sauté shallots: Preheat a frying pan over medium-high heat for 30 seconds, then add 2 tablespoons of extra-virgin olive oil and the finely chopped shallots. Sauté and stir on medium-high heat, then reduce to medium and cook for 2-3 minutes until the shallots turn golden and soft.
2. Add garlic: Add the minced garlic cloves to the pan, cooking on medium-low heat for about a minute while stirring frequently to avoid burning and to release the garlic’s aroma.
3. Cook bell pepper: Add the diced orange bell pepper to the pan. Cook for 3-4 minutes over medium-high heat, reducing the heat as the pepper starts to sizzle and soften.
4. Add tomatoes and spices: Stir in the canned crushed tomatoes, bay leaf, harissa paste, smoked paprika, ground cumin, salt, and freshly ground black pepper. Mix everything well to combine flavors.
5. Simmer the sauce: Let the sauce simmer on medium to medium-low heat, stirring occasionally, until it thickens and reduces in volume, approximately 8-10 minutes. This concentrates the flavors.
6. Remove bay leaf and create wells: Take out the bay leaf carefully. Using a spoon, make four small wells in the thickened sauce to hold the eggs.
7. Add eggs and poach: Crack one egg into each well. Cover the pan with a lid and cook on medium to medium-low heat for 4-5 minutes or until the eggs reach your preferred consistency—runny yolks or fully set.
8. Garnish and serve: Turn off the heat. Sprinkle freshly chopped cilantro over the dish for a fresh, herbal finish. Serve immediately while warm.

Notes

• Adjust the harissa paste quantity to control the heat level of the dish.
• For a thicker sauce, allow it to reduce longer before adding the eggs.
• Serve with crusty bread or pita for dipping into the sauce and eggs.
• Additional toppings like crumbled feta or olives can be added for extra flavor.
• Keep an eye on the eggs as cooking times may vary depending on pan and stovetop heat.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Brunch
• Method: Frying
• Cuisine: Middle Eastern, North African

Keywords: Shakshuka, eggs in tomato sauce, Middle Eastern breakfast, poached eggs, spicy tomato sauce, harissa, vegetarian brunch