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Spicy Harissa Shakshuka with Feta

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.
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Servings 2

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.
Keyword Spicy shakshuka, harissa recipe, Tunisian cuisine, brunch ideas, feta eggs
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