When the clock’s ticking, this Harissa Shakshuka saves the day. In just 30 minutes, you’ll have eggs simmered in a vibrant, spicy sauce that’s as satisfying as it is speedy.
Years ago, I resolved to eat more eggs. Growing up, the only way I enjoyed eggs was scrambled and smothered in cheese. I couldn’t stand the taste or texture of separated whites and yolks, so I avoided hard-boiled eggs, dippy eggs, and Eggs Benedict altogether.
Surprisingly, I didn’t anticipate becoming obsessed with eggs, but I have made many new egg recipes that are fantastic!
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What is Harissa Shakshuka?
Harissa Shakshuka is a flavorful and spicy twist on the traditional Middle Eastern and North African dish, Shakshuka. This dish features eggs poached in a simmering sauce of tomatoes, chili peppers, onions, and spices.
Also known as “Eggs in Purgatory” in its Italian-inspired variations, this name highlights the fiery, bubbling sauce in which the eggs cook. You might also hear it called “Spicy Shakshuka” or “Harissa-Spiced Eggs” to emphasize the extra heat from the Harissa. Often served as a hearty breakfast or brunch, it can be enjoyed any time of day.
Reasons to Love These Harissa Eggs
- This Harissa Shakshuka recipe offers a great way to use up pantry staples like tomatoes, eggs, and spices.
- The rich, spicy flavors of Harissa Shakshuka are a tasty way to shake up your usual breakfast routine.
- Harissa Shakshuka is a one-pan wonder—simple to make, easy to clean up, and full of flavor.
Recipe Ingredients
- Harissa Spice Mix: This spice mix gives the dish its signature smoky heat.
- Diced Tomatoes: These juicy tomatoes create a rich, tangy base that perfectly complements the spices.
- Goat Cheese: Creamy and tangy, goat cheese melts into the sauce, adding a rich, smooth texture that balances the spice.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Harissa Spice Mix Alternative: If you don’t have harissa spice mix, mix ½ teaspoon each of cumin, coriander, smoked paprika, and a pinch of cayenne pepper. Alternatively, you can use prepared harissa paste for a similar heat and flavor.
- Vegetable Boost: For an extra boost of nutrition, I love tossing in a handful of sautéed spinach, bell peppers, or even some mushrooms into the sauce.
How to Make Harissa Shakshuka
Step #1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step #2: Heat the olive oil in an oven-safe skillet set over medium-low heat. Once the oil is shimmering, add the onions and sauté until soft, about 5-7 minutes. Add the garlic and harissa; sauté until fragrant, about 60 seconds.
Step #3: Pour in the tomatoes and season the mixture with the salt and pepper. Simmer the mixture, using a wooden spoon to help break down the tomatoes, until thickened, about 10 minutes.
Step #4: Arrange the goat cheese slices around the pan and turn off the heat. Crack the eggs into a small dish, then add them to the pan one at a time. Season each egg with additional salt and pepper, then bake in the preheated oven until the whites are set, about 7-10 minutes.
Expert Tips
- Create Wells for Eggs: Use a spoon to make small wells in the sauce before adding the eggs. This helps keep the eggs contained, ensuring even cooking.
- Drain Excess Liquid from Tomatoes: If your canned tomatoes are too watery, drain some of the excess liquid before adding them to the pan. This helps achieve a thicker sauce, preventing North Africa eggs from becoming too soupy.
FAQs
Serve your baked eggs with toppings like chopped parsley, cilantro, or microgreens. Crumbled feta cheese adds a tangy touch, and sliced avocado brings creaminess. Don’t forget bread—pita bread or crusty slices work perfectly for scooping up the sauce.
Yes, you can cook the eggs directly on the stovetop by covering the skillet with a lid. This will help the eggs set, though the texture may differ slightly from oven-baked eggs.
Storage Info
To store Shakshuka with Harissa, transfer it to an airtight container and refrigerate for up to 3 days. While the dish is best enjoyed fresh, you can reheat it by gently warming it on the stovetop or in the microwave.
Add a splash of water if the sauce thickens. For the best flavor and texture, reheat and enjoy within a few days.
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Harissa Shakshuka Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tbsp extra virgin olive oil
- 1/4 cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- 1 teaspoon harissa spice mix
- 14 ounce can no-salt-added diced tomatoes - with juices
- 1/2 teaspoon salt
- 1/4 tsp freshly ground black pepper
- 2 ounces goat cheese - thinly sliced into coins
- 2 large eggs
- Crusty bread for serving
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Heat the olive oil in an oven-safe skillet set over medium-low heat. Once the oil is shimmering, add the onions and sauté until soft, about 5-7 minutes. Add the garlic and harissa; sauté until fragrant, about 60 seconds.
- Pour in the tomatoes and season the mixture with the salt and pepper. Simmer the mixture, using a wooden spoon to help break down the tomatoes, until thickened, about 10 minutes.
- Arrange the goat cheese slices around the pan and turn off the heat. Crack the eggs into a small dish, then add them to the pan one at a time. Season each egg with additional salt and pepper, then bake in the preheated oven until the whites are set, about 7-10 minutes.
NOTES
Nutrition
Loved this for brunch, the eggs cooked perfectly in the sauce.
I just made this dish for lunch and it was delicious! Made the harissa-mix myself as I couldn’t find it anywhere. To all others who are going to try it: leave it really only 10 minutes in the oven! The egg whites will look glossy but they will be set. Don’t make the same mistake as I did 🙂 Thank you for this recipe!
This North African dish looks so good! My wife and I love to make food from other countries and are always looking for new things to try out. We haven’t made anything from Africa yet and I think that this recipe is one that we would love to try. I can’t wait to get home and show my wife this and see what she thinks about it.
I completely get you! Funny, but I was kind of similar: even though I didn’t hve an aversion, but I just simply preferred to eat my eggs scrambled. All through my childhood and early adult years. Then for the past year or so I got sunny side up -obsessed and now that’s the way I crave them!
LOVE Shakshuka, but never tried making it at home. Don’t know why when according to your recipe it isn’t complicated or time-consuming.
And congrats on your New Year’s resolution! I haven’t eaten meat since Christmas either, and I don’t miss it. I occasionally eat fish and crave eggs much more than before.
Okay, I think we should be friends! 😉