If eggs are one of your go-to ingredients but you’re tired of making them the same way, this Mediterranean-inspired shakshuka is an easy way to switch things up.
Eggs are gently cooked in a rich tomato and pepper sauce flavored with garlic, smoked paprika, coriander, and harissa, then finished with salty feta and fresh basil.
It’s warm, flavorful, a little spicy, and made entirely in one pan. Serve it with good bread for dipping and you’ve got an easy breakfast, brunch, lunch, or even weeknight dinner.
Why You’ll Love This Shakshuka
- Made in one pan
- Ready in about 30 minutes
- Perfect for breakfast, brunch, or dinner
- Packed with tomatoes and peppers
- Slightly spicy thanks to harissa
- Feta adds a creamy, salty finish
- A great way to turn eggs into a complete meal
How to Get Perfect Runny Eggs in Shakshuka
The eggs are probably the only part of shakshuka that requires a little attention.
Once you’ve added them, keep the heat relatively low and cover the skillet. The steam helps set the tops of the whites without requiring you to cook the bottoms for too long.
Start checking after about 4 minutes.
You’re looking for completely—or almost completely—set whites with yolks that still wobble slightly.
It’s better to remove the skillet a little early than a little late. The hot tomato sauce continues to cook the eggs after you’ve turned off the heat.
What Does Harissa Add?
Harissa brings heat, but it also adds much more flavor than simply adding chili flakes.
Combined with smoked paprika and coriander, it gives the tomato sauce a warm, slightly smoky flavor that works beautifully with creamy feta.
If you prefer a milder shakshuka, start with 1/2 teaspoon harissa. If you love spicy food, add more to taste.
What to Serve with Shakshuka
Good bread is probably the easiest answer.
Try it with:
- Crusty sourdough
- Toast
- Warm pita or flatbread
- Roasted potatoes
- Hummus
- A simple cucumber and tomato salad
- Avocado
Use the bread to scoop up the eggs and tomato sauce straight from the skillet.
Make It Your Own
Shakshuka is also perfect for using up vegetables that are already in the fridge.
Try adding:
- Spinach
- Zucchini
- Chickpeas
- Roasted red peppers
- Cherry tomatoes
- Olives
- Fresh parsley
- A little extra feta
You could even use Roasted Red Peppers in Olive Oil instead of fresh bell pepper for an even richer flavor and another easy way to use a fridge staple in a complete meal.
More Savory Breakfast Ideas
If you’re looking for more ways to turn eggs into a satisfying meal, try:
- Mediterranean Breakfast Bowl with Eggs, Tzatziki & Halloumi – jammy eggs served over creamy tzatziki with golden halloumi and fresh vegetables.
- Breakfast Bowl with Poached Eggs and Halloumi – a colorful bowl with hummus, avocado, vegetables, and sriracha.
- Japanese Cabbage Pancakes (Okonomiyaki) – savory cabbage pancakes topped with crispy tofu and a simple sauce.
When You Don’t Know What to Make with Eggs
Eggs are one of those ingredients most of us almost always have around, but it’s easy to fall back on the same scrambled eggs, fried eggs, or toast every time.
Shakshuka is an easy way to turn them into an actual meal.
A can of tomatoes, a pepper, a few spices, and four eggs become a warm, satisfying skillet you can put straight in the middle of the table.
So the next time you’re wondering what to make with eggs, this Mediterranean shakshuka with feta and harissa is a very good place to start.
Want to make meals like this easier to plan?
Ingredients
Method
- Cut the onion into thin half-moons.
- Remove the seeds from the bell pepper and slice it into strips.
- Peel the garlic and cut it into thin slices.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook for about 2 minutes, stirring occasionally.
- Add the garlic and cook for another minute.
- Add the sliced bell pepper, smoked paprika, and ground coriander. Cook for another 2 minutes, stirring frequently, until the spices become fragrant.
- Pour in the diced tomatoes.
- Fill the empty tomato can halfway with water and pour that into the skillet too.
- Add the harissa and a pinch of salt and stir everything together.
- Simmer for about 10 minutes, or until the vegetables have softened and the sauce has reduced slightly.
- Using a spoon, make four small wells in the tomato sauce.
- Crack one egg into each well.
- Cover the skillet and cook for approximately 5 minutes, until the egg whites are set but the yolks are still soft and runny.
- Keep checking the eggs toward the end of the cooking time—they can go from perfectly runny to firm surprisingly quickly.
- And remember that the eggs will continue cooking for a little while even after you remove the skillet from the heat because they’re surrounded by hot tomato sauce.
- Remove the shakshuka from the heat.
- Crumble the feta generously over the top and finish with fresh basil leaves.
- Serve immediately.
Leave a Reply