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–+ servings

Shakshuka

Eggs poached in a rich, spiced tomato and pepper sauce with saffron and harissa, finished with crumbled feta. A one-pan Mediterranean classic that works for breakfast, lunch, or dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 0.5 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 onion, minced
  • 2 large red peppers, cut into 1-inch strips
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 2 tsp thyme
  • 1 tbsp parsley
  • 2 tsp smoked paprika
  • 1 15 oz can plum tomatoes
  • 0.5 tsp saffron threads
  • 60 ml harissa paste 1/4 cup
  • pinch cayenne
  • salt and pepper to taste
  • 240 ml water 1 cup, adjust for consistency
  • 6 eggs
  • 227 g feta cheese, crumbled 1 cup

Method
 

  1. In a large cast-iron pan, dry roast cumin seeds over medium heat for a couple of minutes until fragrant.
  2. Add a drizzle of oil, then onion, peppers, garlic, thyme, parsley, cayenne, and smoked paprika. Cook over medium-high heat until lightly browned.
  3. Add tomatoes, saffron, harissa, salt and pepper. Add water until the mixture has a nice tomato sauce consistency. Cook on low for 15 minutes, adding more water as needed to maintain consistency.
  4. Using a large spoon, make 6 wells in the sauce. Crack one egg into each well. Season eggs with salt and pepper. Cover and cook for about 10 minutes until eggs are set but yolks are still slightly runny.
  5. Sprinkle with crumbled feta and serve directly from the pan with low carb bread for dipping.

Notes

Adjust harissa to taste - it varies significantly in heat level by brand. Nutrition is estimated.

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