Shakshuka with Harissa

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C/425°F. Brush the flatbreads with olive oil, season with salt, and bake on a baking sheet for 5–7 minutes until crisp. Cut into pieces.

   2 small flatbreads1 tsp olive oil1 pinch salt
2. 2

   Heat the olive oil in a large ovenproof skillet. Cook the onion and bell pepper over medium heat for 5 minutes, until the onion is translucent and the pepper has softened slightly.

   2 tbsp olive oil1 medium red onion, finely diced1 large red bell pepper, finely diced
3. 3

   Add the garlic, cumin, paprika, and harissa. Cook, stirring, for 1 minute until fragrant.

   3 cloves garlic, finely chopped1 tsp ground cumin1 tsp smoked paprika1–2 tsp harissa paste
4. 4

   Stir in the canned tomatoes, water, sugar, and salt. Simmer uncovered for 8–10 minutes, until the sauce has visibly thickened. Season with additional salt if needed.

   800 g canned diced tomatoes100 ml water1 tsp sugar¾ tsp salt
5. 5

   Use a spoon to make four wells in the sauce, then crack an egg into each one. Cover the skillet and cook for 5–7 minutes, until the whites are set but the yolks are still slightly soft. For fully set yolks, cook for 2 minutes longer.

   4 eggs
6. 6

   Remove the skillet from the heat. Drizzle with the lemon juice and sprinkle with the parsley and cilantro. Serve the shakshuka immediately with the crispy flatbread.

   ½ lemon, juiced½ bunch parsley, roughly chopped½ bunch cilantro, roughly chopped

Origin & History

Shakshuka originated in North Africa and became especially widespread in Tunisia, Libya, and Morocco. Jewish immigrants brought the dish to Israel, where it is now one of the most popular breakfast and everyday dishes.