March 3, 2022

Easy Harissa Shakshuka

Easy Harissa Shakshuka

Easy Harissa Shakshuka

This easy, simple harissa shakshuka recipe is so delicious! Shakshuka is something I’ve grown up with that is my go-to breakfast. I also love that it can all be made in one skillet!

Have it for breakfast, brunch or even for dinner (which is what I do sometimes!) It can be served with toasted pita, your favorite baguette loaf, crusty bread or even with a side salad – the ideas are endless!

Shakshuka is a popular Middle East + North African breakfast staple made of simmering, stewed tomatoes and aromatics with eggs.

Easy Harissa Shakshuka

Tips for the Perfect Shakshuka

The perfect skillet for your Shakshuka

Use a non-stick skillet or a stainless steel pan for this! We are using our go-to Staub skillet for this recipe, which works wonderfully as well. Adjust the size of your pan to your servings. I will sometimes use a smaller pan if I’m just serving for my self!

Toppings: For other topping suggestions, you can finish off with feta cheese, goat cheese or even parmesan. If you prefer cilantro or basil, you can swap that as well for the parsley.

Substitutions

For the tomatoes: In the summertime, I like to use fresh tomatoes for my shakshuka, however, I LOVE this breakfast dish, so I love being able to make it year round with whole peeled canned tomatoes or tomato sauce.

For spice: If you’re not into spice, remove the harissa and chili powder.

Easy Harissa Shakshuka

What ingredients do you need to make this easy harissa shakshuka recipe?

Onions: Use any onions your heart desires! I like to use yellow or white.

Garlic cloves: I add on loads of garlic cloves (minced) to the base of my shakshuka. I also feel that roasted garlic is also a great option too.

Red pepper: With the onions, garlic and spices, we are adding in red bell peppers with olive oil, salt and pepper. You can opt to use roasted peppers as well, add in spicy jalapeños, or any colors of peppers you have on hand.

Spices: For this recipe, we are using paprika, cumin and chili powder. However, you can also use spices like red pepper flakes and cayenne pepper

Harissa paste: Harissa paste is a hot chili paste that originated in Tunisia, North Africa. There are a lot of store bought versions you can add on here, or you can also make your own; it’s made of red chilies, garlic, oil and spices. If you don’t have this on hand, you can also opt to remove all together, up to you and your preference!

Whole peeled tomatoes, canned: I love to squeeze whole peeled tomatoes to create a luscious sauce that is not super smooth and that is a little more chunky.

Eggs: Cracked in the tomato mixture and stewed until cooked perfectly! With the egg whites set, and a runny yolk.

Toppings and serving suggestions: I love chopped parsley with my shakshuka, you can also use herbs like basil or cilantro, too. And we’re serving with crusty baguette or fluffy pita bread!

You can add in all kinds of vegetables and goodies to your Shakshuka if you’d like! Some ideas are garbanzo beans, kale, asparagus, artichokes and truly anything you want to clean out your fridge with!

Easy Harissa Shakshuka

Steps to make this shakshuka recipe

Sweat out your aromatics

In a skillet with olive oil, sweat your onions and garlic. Next, add your bell peppers and add paprika, chili powder, cumin and sweat on medium-low for 5-10 minutes.

Add harissa and tomatoes

Next, add in your harissa and stir until combined. Then take your whole peeled tomatoes, and add them in with the juice and all. Take your spoon and squish them down in the pan carefully so they are still chunky, but broken apart. Keep reducing this and the tomatoes will continue to cook down and won’t be as big.

Tip: If you feel that the canned tomatoes are not as sweet or tart, adjust with sugar and/or balsamic vinegar! I like a lot of tang, so I will add a dash of vinegar here. Let everything come together for about 15 minutes. 

Add your eggs

Next, Make wells for your eggs and crack in the holes on your tomato mixture. Turn heat on low and let the eggs cook. At this point you can also cover your skillet to steam the eggs and this helps it cook faster to allow a runny yolk and cooked egg whites. About 20-25 minutes or until your desired doneness.

Assemble and serve!

Once the eggs are done, finish with parsley, a drizzle of olive oil, a sprinkle of salt, freshly cracked pepper and serve with bread of your choice!

Easy Harissa Shakshuka

More breakfast and egg recipes you’ll love

If you do make this Easy Harissa Shakshuka recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Easy Harissa Shakshuka
Easy Harissa Shakshuka

Easy Harissa Shakshuka

This easy, simple harissa shakshuka is so delicious! Shakshuka is something I've grown up with that is my go-to breakfast.
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 people

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion minced
  • 2 garlic cloves minced
  • 1 red bell pepper minced
  • 1/4th teaspoon paprika
  • 1/4th teaspoon cumin
  • 1/4th teaspoon chili powder
  • 2 tablespoons harissa paste
  • 1 28 oz can whole peeled tomatoes
  • 4-5 eggs
  • salt and pepper to taste
  • top with chopped parsley, a drizzle of olive oil and pepper
  • serve with toasted baguette or toasted pita

Instructions

  • In a skillet with olive oil, sweat your onions and garlic. Next, add your bell peppers and add paprika, chili powder, cumin and sweat on medium-low for 5-10 minutes.
  • Next, add in your harissa and mix until combined. Then take your whole peeled tomatoes, and add them in with the juice and all. Take your spoon and squish them down in the pan carefully so they are still chunky, but broken apart. Keep reducing this and the tomatoes will continue to cook down and won't be as big.
    Tip: if you feel that the canned tomatoes are not as sweet or tart, adjust with sugar and/or balsamic vinegar! I like a lot of tang, so I will add a dash of vinegar here. Let everything come together for about 15 minutes.
  • Add your eggs. Make wells for your eggs and crack in the holes. Turn heat on low and let the eggs cook. At this point you can also cover your skillet to steam the eggs and this helps it cook faster to allow a runny yolk and cooked whites. About 20-25 minutes or until your desired doneness.
  • Assemble and serve! Once the eggs are done, finish with parsley, a drizzle of olive oil, freshly cracked pepper and serve with bread of your choice!
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

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