Harissa shakshuka

Sweet, spicy, smokey and savoury all at the same time – harissa is the perfect addition to this North African dish. Ideal for breakfast, brunch, lunch or dinner, give my harissa shakshuka a try.

Recipe inspo

We eat shakshuka for breakfast, lunch and dinner at home. It is one of my absolute favourite meals.

I’ve been making it for so many years and have been trying out different recipes and flavours. After becoming obsessed with harissa, I started adding a big dollop of the paste in the tomato sauce and have never looked back! It’s sweet, spicy, smokey and savoury all at the same time.

It was also the first proper meal we made on the road in Australia. After four months of travelling round Asia, we touched down in Melbourne and picked up our campervan. Other than a couple of cooking classes, I hadn’t cooked the whole time and was desperate to try out the camping stove.

We spent our first full day in Australia cruising along the Great Ocean Road. And what an introduction to Australia! In just one day we woke up to see surfers catching waves first thing. Watched a two metre stingray swim under our feet from a pier. Saw dolphins leaping out of the air. Hiked to a waterfall. Stopped to let an echidna cross the road. And experienced the most unbelievable coastline of our lives.

After such a wonderful day, I fired up the camping stove and made my harissa shakshuka overlooking the ocean.

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Harissa shakshuka in the oven

The extension is progressing nicely and last week we spent a few days looking at quartz for our worktops. We’ve chosen the style we want, and from three different samples, I’ve got my favourite. While Rob thinks they all look the same.

As I’m still living with an oven only while the builders make our house beautiful, I’ve found a way to make my harissa shakshuka without a hob.

Using all the same ingredients, I’ve popped below an oven friendly method you can try.

Oven only instructions

1. Preheat your oven to 200C / 180C fan.
2. Pop the red onion, pepper and garlic into an oven proof dish that would hold all of the ingredients. Drizzle with the olive oil, add the spices and harissa paste and give everything a good stir. Roast in the oven for 15 minutes.
3. After 15 minutes, remove from the oven and add the tomato paste and tinned cherry tomatoes to the dish. I like to squash the cherry tomatoes to release more juices. Season with salt and pepper to taste and pop back in the oven for 10-15 minutes until the sauce is hot through and thickened slightly.
4. Take it back out of the oven and make 4 wells in the sauce to crack in your eggs. Add back into the oven and cook for a further 10-15 minutes until the whites of the eggs have cooked. You’ll know they’re ready if you give the dish a little wiggle and can see the white is cooked but the yolk is still runny.
5. Crumble over the feta, tear the coriander on top, add salt and pepper to taste and serve. Dig in and enjoy!

I think this can class as an “as the builders are in” recipe! Let me know if you try it on your hob or in the oven in the comments below or over on Instagram @somethingwithflavour.

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