Spicy Harissa Shakshuka with Feta
Harissa, a fiery Tunisian chili paste, elevates this shakshuka with smoky depth. Originating in North Africa, shakshuka is now a global brunch favorite, with 1.2 million Instagram posts tagged #shakshuka. In Israel, it’s a weekend staple, often paired with challah. Harissa variations dominate in Morocco and Algeria, where spice markets sell over 20 regional chili blends. For milder heat, use 1 tsp paprika instead.
Equipment
- 1 – Cast-iron skillet
- 1 – Can opener
Ingredients
- 2 tbsp olive oil
- 1 red bell pepper sliced
- 1 onion chopped
- 2 garlic cloves minced
- 1 can crushed tomatoes 14 oz
- 1/2 tbsp harissa paste
- 1 tsp smoked paprika
- 4 large eggs
- ¼ cup crumbled feta
- Fresh cilantro for garnish
Instructions
- Heat oil in a skillet. Sauté onion, garlic, and bell pepper until soft.
- Stir in tomatoes, harissa, and paprika. Simmer 10 mins.
- Create 4 wells and crack eggs into the sauce. Cover and cook 7–10 mins.
- Top with feta and cilantro.
Notes
Pair with crusty bread to mop up sauce.
Substitute harissa with Sriracha for a quicker fix.
Substitute harissa with Sriracha for a quicker fix.
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