Harissa Shakshuka Recipe
When the clock’s ticking, this Harissa Shakshuka saves the day. In just 30 minutes, you’ll have eggs simmered in a vibrant, spicy sauce that’s as satisfying as it is speedy.
Servings: 2
Calories: 287kcal
Equipment
Ingredients
- 1 tbsp extra virgin olive oil
- 1/4 cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- 1 teaspoon harissa spice mix
- 14 ounce can no-salt-added diced tomatoes with juices
- 1/2 teaspoon salt
- 1/4 tsp freshly ground black pepper
- 2 ounces goat cheese thinly sliced into coins
- 2 large eggs
- Crusty bread for serving
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Heat the olive oil in an oven-safe skillet set over medium-low heat. Once the oil is shimmering, add the onions and sauté until soft, about 5-7 minutes. Add the garlic and harissa; sauté until fragrant, about 60 seconds.
- Pour in the tomatoes and season the mixture with the salt and pepper. Simmer the mixture, using a wooden spoon to help break down the tomatoes, until thickened, about 10 minutes.
- Arrange the goat cheese slices around the pan and turn off the heat. Crack the eggs into a small dish, then add them to the pan one at a time. Season each egg with additional salt and pepper, then bake in the preheated oven until the whites are set, about 7-10 minutes.
Notes
To store Shakshuka with Harissa, transfer it to an airtight container and refrigerate for up to 3 days. While the dish is best enjoyed fresh, you can reheat it by gently warming it on the stovetop or in the microwave.
Add a splash of water if the sauce thickens. For the best flavor and texture, reheat and enjoy within a few days.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 18g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 199mg | Sodium: 1054mg | Potassium: 712mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1009IU | Vitamin C: 21mg | Calcium: 147mg | Iron: 4mg
