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Harissa shakshuka

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  • Total Time: 35 minutes
  • Yield: 2 1x
  • Diet: Vegetarian


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. 


  • 2 teaspoons olive oil
  • ½ red onion, sliced
  • 1 red pepper, cubed
  • 2 garlic cloves, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 23 teaspoons harissa paste (depending on how spicy you like it)
  • 1 tablespoon tomato paste
  • 400 grams tinned cherry tomatoes
  • Salt and pepper
  • 4 eggs
  • 100 grams feta
  • Handful of coriander


  1. Fry the red onion and pepper in olive oil over a medium heat in a large frying pan for 5 minutes. Once softened, add the garlic, cumin, smoked paprika, harissa paste and tomato paste. Allow to cook, stirring regularly for a couple of minutes before adding the tinned cherry tomatoes and half a tin of water. I like to squash the cherry tomatoes to release more juices. Season with salt and pepper to taste, bring to the boil then reduce the heat and leave to simmer for 10-15 minutes.
  2. Once it has thickened, make 4 wells in the sauce and crack in your eggs. Allow the bottoms to cook for 5 minutes before covering with a lid or tin foil for a couple of minutes to allow the eggs to poach. You’ll know they’re ready if you give the pan a little wiggle and can see the white is cooked but the yolk is still runny.
  3. Crumble over the feta, tear the coriander on top, add salt and pepper to taste and serve. Dig in and enjoy!


Tinned cherry tomatoes are best in this recipe as they’re sweeter than other tinned tomatoes. They’re available in most supermarkets but if you can’t find them, use chopped tinned tomatoes and add ½ teaspoon sugar.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Middle Eastern


  • Serving Size: 1 portion
  • Calories: 454
  • Sugar: 14.4g
  • Sodium: 1092mg
  • Fat: 29.4g
  • Carbohydrates: 17.8g
  • Fiber: 7.7g
  • Protein: 25.6g