Go Back
Chickpeas, please!

Mediterranean Shakshuka with Feta & Harissa

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 4 eggs
  • 1 onion
  • 2 garlic cloves
  • 1 bell pepper
  • 1 can 400 g / 14 oz diced tomatoes
  • 1 tsp harissa
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1/2 block feta cheese about 100 g / 3.5 oz
  • 1 handful fresh basil leaves
  • 2 tbsp olive oil
  • salt to taste

Method
 

Prepare the Vegetables
  1. Cut the onion into thin half-moons.
  2. Remove the seeds from the bell pepper and slice it into strips.
  3. Peel the garlic and cut it into thin slices.
Build the Shakshuka Sauce
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and cook for about 2 minutes, stirring occasionally.
  3. Add the garlic and cook for another minute.
  4. Add the sliced bell pepper, smoked paprika, and ground coriander. Cook for another 2 minutes, stirring frequently, until the spices become fragrant.
  5. Pour in the diced tomatoes.
  6. Fill the empty tomato can halfway with water and pour that into the skillet too.
  7. Add the harissa and a pinch of salt and stir everything together.
  8. Simmer for about 10 minutes, or until the vegetables have softened and the sauce has reduced slightly.
Add the Eggs
  1. Using a spoon, make four small wells in the tomato sauce.
  2. Crack one egg into each well.
  3. Cover the skillet and cook for approximately 5 minutes, until the egg whites are set but the yolks are still soft and runny.
  4. Keep checking the eggs toward the end of the cooking time—they can go from perfectly runny to firm surprisingly quickly.
  5. 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.
Add the Toppings
  1. Remove the shakshuka from the heat.
  2. Crumble the feta generously over the top and finish with fresh basil leaves.
  3. Serve immediately.

Notes

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.