North African Shakshuka with Harissa & Feta

Gently poached eggs in a rich spiced cumin-tomato sauce with crumbled sheep feta and herbs

A skillet dish that bridges breakfast, lunch, and dinner. Charred bell peppers, slow-simmered San Marzano tomatoes, smoky harissa, and runny organic egg yolks begging to be scooped with warm crusty bread.

Prep Time15 min

Cook Time25 min

Base Servings3 People

DifficultyBeginner

North African Shakshuka with Harissa & Feta

By Chef Yael Cohen

Serving Scaler

Yielding for:3 Servings

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Ingredients (8)

0 / 8 prepped

800 g Whole peeled San Marzano tomatoes (canned)Crushed gently by hand

2 piece Red bell peppersStemmed, seeded, cut into thin strips

1 piece Yellow onionFinely sliced

2 tbsp Rose Harissa paste

1 tsp Ground cumin & smoked paprika1 tsp each

5 piece Large farm-fresh eggs

80 g Greek feta cheeseRoughly crumbled

3 tbsp Fresh cilantro and flat-leaf parsleyChopped for garnish

Cooking Instructions

Follow step by step. Use the built-in timers for precision timing.

Cooking Progress0 of 5 Steps Completed (0%)

Sauté peppers and onions

Sofrito

Heat olive oil in a wide 12-inch cast iron skillet over medium heat. Add sliced onion and bell peppers. Cook for 10 minutes until soft and slightly caramelized around the edges.

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Bloom harissa and spices

Spice Base

Make a small well in center of vegetables. Add harissa, garlic, cumin, and smoked paprika. Stir in the oil for 1 minute until fragrant.

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Simmer crushed tomatoes

Sauce Simmer

Pour in crushed tomatoes with juices. Season with salt and black pepper. Simmer on medium-low for 12 minutes until sauce has thickened and reduced.

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Crack eggs into sauce nests

Poach Eggs

Use the back of a large spoon to make 5 indents in the sauce. Crack an egg directly into each well. Cover skillet with a lid and cook on low heat for 5 to 7 minutes until egg whites are set but yolks remain runny.

Chef's Technique:

Keep checking at minute 5; runny yolks are crucial for dipping.

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Finish with feta and herbs

Garnish

Scatter crumbled feta cheese, chopped cilantro, and fresh parsley over hot skillet. Serve immediately with warm sourdough or pita bread.