This week's recipe
Harissa Shakshuka
Eggs gently cooked in a rich tomato and capsicum sauce, lifted with a spoonful of our Original Harissa. One pan, 30 minutes, and plenty of bread for dipping.
10 min
Prep
25 min
Cook
2–3
Serves
If there's one dish that shows what harissa can do, it's shakshuka. This harissa shakshuka takes the classic and gives it extra depth with a spoonful of our Original Harissa, made with real chillies, spices and extra virgin olive oil.
And don't worry if you're not big on heat. Our harissa is all about flavour, not fire, so this is a shakshuka the whole table can enjoy.
What is shakshuka?
Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato sauce, popular across Tunisia, Morocco, Israel and beyond. It's traditionally a breakfast dish, but it works just as well for brunch, lunch or a quick dinner. Harissa, the chilli paste from Tunisia, is a natural partner: it brings spice, warmth and colour in a single spoonful.
Why add harissa to shakshuka?
- •More flavour, less effort: one spoonful replaces a whole line-up of separate spices.
- •Depth without heat: our Original Harissa adds warmth and richness rather than burn.
- •A better sauce: the extra virgin olive oil in the harissa makes the sauce glossy and rich.
Ingredients
- •2 tbsp extra virgin olive oil
- •1 brown onion, finely chopped
- •1 red capsicum, diced
- •2 garlic cloves, finely chopped
- •1–2 tbsp Dalia's Pantry Original Harissa
- •1 tsp ground cumin
- •½ tsp sweet paprika
- •1 x 400 g can crushed tomatoes
- •Salt and freshly cracked black pepper
- •4–6 eggs
- •60 g feta, crumbled
- •A small handful of fresh coriander or parsley, chopped
- •Crusty bread or warm pita, to serve
Method
- 1Soften the vegetables. Heat the olive oil in a large frying pan over medium heat. Add the onion and capsicum and cook for 6–7 minutes until soft and sweet.
- 2Add the flavour. Stir in the garlic, Original Harissa, cumin and paprika. Cook for 1 minute until fragrant, so the spices bloom in the oil.
- 3Make the sauce. Add the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes, stirring now and then, until slightly thickened.
- 4Add the eggs. Make small wells in the sauce with a spoon and crack an egg into each one.
- 5Cook gently. Cover with a lid and cook on low for 5–7 minutes, until the whites are set and the yolks are still runny, or longer if you like them firm.
- 6Finish and serve. Scatter over the feta and herbs, add an extra swirl of harissa if you like, and serve straight from the pan with bread for dipping.
Tips for the best shakshuka
- •Don't rush the sauce. Ten minutes of simmering makes it thick enough to hold the eggs.
- •Keep the heat low once the eggs go in, so the whites set before the yolks overcook.
- •Use a lid. It traps the steam and cooks the tops of the eggs evenly.
- •Taste before the eggs go in. Add more harissa or salt now; it's harder to adjust later.
Easy variations
- •Smoky shakshuka: swap in our Smoky Chipotle Harissa for a deeper, barbecue-style flavour.
- •Green shakshuka: stir a handful of baby spinach into the sauce before adding the eggs.
- •Extra hearty: add a drained can of chickpeas with the tomatoes.
- •Creamy finish: top with Greek yoghurt or labneh instead of feta.
Frequently asked questions
Is harissa shakshuka spicy?
It doesn't have to be. Our Original Harissa is full of flavour rather than heat. Start with 1 tablespoon and add more to taste.
Can I make shakshuka ahead of time?
Yes. Make the tomato sauce up to 3 days ahead and keep it in the fridge. Reheat it in the pan, then add the eggs just before serving.
What should I serve with shakshuka?
Crusty sourdough, warm pita or toasted flatbread for scooping, plus a simple green salad for lunch or dinner.
Can I use a different harissa flavour?
Absolutely. Original is the classic, Smoky Chipotle adds a barbecue-style smokiness, and Truffle makes a rich, indulgent brunch version.
no seed oils / no preservatives / extra virgin olive oil
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