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.
Servings: 2
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion minced
- 2 garlic cloves minced
- 1 red bell pepper minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chili powder
- kosher salt and black pepper
- 2 tablespoons harissa paste
- 1 28 ounce can whole peeled tomatoes
- 4 to 5 large eggs
- 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!
Nutrition
Calories: 214kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 591mg | Potassium: 911mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2344IU | Vitamin C: 115mg | Calcium: 137mg | Iron: 4mg