Shakshuka
Shake up your weekend brunch and make this spicy shakshuka! Shakshuka originated in North Africa and has taken on many versions along the way. I’ve included harissa which is a North African chile sauce that adds the perfect punch of heat 🔥 and crumbled feta on top. Pair this with your favorite sourdough or french bread and you’ve got yourself a hearty, savory, and well-balanced breakfast.
Yield: 4-5
Shakshuka
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min
Ingredients
- 2 tbsp avocado oil
- 1 medium yellow onion, thinly sliced
- 1 large bell pepper (fresh or roasted - I used both)
- 3 garlic cloves, minced (1 tbsp)
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1 28 oz can crushed tomatoes, preferably fire roasted
- 1 tbsp tomato paste
- 2 tbsp harissa
- salt, pepper
- 1/2 cup crumbled feta
- 5-6 eggs
- chopped parsley or cilantro, for serving
- avocado, for serving
Instructions
- heat oil in a medium to large skillet over medium heat
- add onions and bell pepper. cooking until very soft about 10 minutes. season generously with salt and pepper
- add in garlic and spices, stir for 30 seconds. then add diced tomatoes, tomato paste, and harissa. stir and simmer for 15 minutes until sauce thickens, stirring occasionally
- while the sauce is simmering, prep toppings. chop parsley/cilantro, slice avocado, toast bread
- make wells for the eggs with the back of a large spoon. crack 5-6 eggs into wells depending on your pan size, spreading them out evenly. cover pan and cook for about 10-15 minutes until eggs are set
- garnish with herbs, feta, and avocado. serve immediately with toasted bread!
Notes
Harissa is a North African chile sauce that's pretty spicy. If you aren't a fan of spice, feel free to just omit and add an extra tbsp of tomato paste!
