Spicy Harissa Shakshuka with Feta and Cilantro
Elevate your breakfast game with this Spicy Harissa Shakshuka, a vibrant North African-inspired dish that combines a rich, aromatic tomato sauce with the bold kick of harissa paste. Each egg is delicately poached in the flavorful sauce, resulting in perfectly runny yolks that mix beautifully with the tangy feta cheese and fresh cilantro. Served with crusty rustic bread, this dish is not only a delightful way to start your day but also perfect for brunch gatherings. The simplicity of this recipe, packed with flavor and wholesome ingredients, makes it an ideal choice for any home cook looking to impress.
6
Servings
76
Calories
11
Ingredients
Ingredients
olive oil
1/4 cup (plus additional for serving)
large onion
1 (chopped)
garlic cloves
6 (thinly sliced)
kosher salt
to taste
black pepper
to taste (freshly ground)
harissa
3 tablespoons
crushed tomatoes
1 (28 ounce) can
eggs
6 (gently cracked)
crumbled feta
1/3 cup
chopped cilantro
1/4 cup
toasted rustic bread
as needed (for serving)
Instructions
1
Begin by preheating a large, deep skillet with a tight-fitting lid over medium-high heat. Pour in the olive oil and allow it to heat until shimmering.
2
Once the oil is ready, add the chopped onion and sliced garlic to the skillet. Season generously with kosher salt and freshly ground black pepper. Sauté, stirring occasionally, until the onion is softened and lightly golden at the edges, about 12 minutes. Be careful not to let it brown too much.
3
Next, push the onion and garlic to the edges of the skillet. Add an additional tablespoon of olive oil into the center of the pan. Stir in the harissa paste and sauté for about 3 minutes, or until fragrant and caramelized, mixing it in with the onion and garlic.
4
Pour in the crushed tomatoes and stir to combine. Bring the mixture to a simmer and let it cook until slightly thickened, about 15 minutes. Taste and adjust the seasoning with salt and pepper as needed.
5
Reduce the heat to low, and using a spoon, create small wells in the tomato sauce to gently crack the eggs into. Carefully drop an egg into each well and then season the tops of the eggs with a pinch of salt and pepper. Cover the skillet and continue to cook for about 5 minutes, until the eggs are just set but the yolks remain runny.
6
Remove the skillet from heat. The residual heat will continue cooking the eggs. Sprinkle crumbled feta and chopped cilantro over the top, adding a final drizzle of olive oil for richness.
7
Serve immediately with slices of toasted rustic bread, allowing everyone to scoop up the wonderful shakshuka!
Nutrition Information
5.3g
Fat
4.7g
Carbs
3g
Protein
0.7g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Harissa Shakshuka with Feta and Cilantro?
It is a vibrant North African-inspired dish featuring a rich, aromatic tomato sauce with a bold harissa kick, topped with poached eggs, tangy feta, and fresh cilantro.
How many servings does this recipe make?
This recipe makes 6 servings.
What are the primary ingredients in this shakshuka?
The main ingredients are olive oil, a large onion, garlic, harissa paste, crushed tomatoes, eggs, feta cheese, and cilantro.
Is this Spicy Harissa Shakshuka vegetarian?
Yes, this dish is classified as vegetarian.
How many calories are in one serving?
There are approximately 76 calories per serving.
What is the fat content per serving?
Each serving contains 5.3g of fat.
How many carbohydrates are in each serving?
There are 4.7g of carbohydrates per serving.
What is the protein content of this dish?
Each serving provides 3g of protein.
Does this recipe contain fiber?
Yes, there is 0.7g of fiber per serving.
How much sugar is in the recipe?
The recipe contains 1g of sugar per serving.
How much harissa paste should I use?
The recipe calls for 3 tablespoons of harissa paste.
What kind of tomatoes are used in the sauce?
The recipe uses one 28-ounce can of crushed tomatoes.
How many garlic cloves are needed?
You will need 6 thinly sliced garlic cloves.
How long should I sauté the onions and garlic?
The onions and garlic should be sautéed for about 12 minutes until softened and lightly golden.
How do I cook the harissa paste?
Push the onions and garlic to the side, add more oil to the center, and sauté the harissa for about 3 minutes until fragrant.
How long does the tomato sauce need to simmer?
The sauce should simmer for about 15 minutes until it has slightly thickened.
How are the eggs added to the shakshuka?
Create small wells in the tomato sauce using a spoon and gently crack one egg into each well.
How long do the eggs take to cook?
The eggs should cook for about 5 minutes with the skillet covered until the whites are set but the yolks remain runny.
What should the consistency of the egg yolks be?
The yolks should remain runny to mix beautifully with the sauce and cheese.
What toppings are added before serving?
The dish is topped with crumbled feta cheese, chopped cilantro, and a final drizzle of olive oil.
What is the recommended bread for serving?
Toasted rustic bread is recommended for scooping up the shakshuka.
How much olive oil is required for the recipe?
The recipe uses 1/4 cup of olive oil, plus additional for serving.
What equipment is needed to cook this dish?
You will need a large, deep skillet with a tight-fitting lid.
Can I adjust the seasoning?
Yes, you should taste the sauce after simmering and adjust the salt and pepper as needed.
Is this dish suitable for brunch?
Yes, it is specifically noted as being perfect for brunch gatherings.
What flavor profile can I expect?
Expect a rich and aromatic tomato flavor with a bold, spicy kick from the harissa and tanginess from the feta.
How many eggs are used in the recipe?
The recipe uses 6 eggs.
Should I keep the skillet on the heat after the eggs are done?
No, remove it from the heat after 5 minutes; residual heat will continue to cook the eggs.
What is the origin of the cuisine for this dish?
This is a North African-inspired dish.
Is this recipe considered healthy?
Yes, the recipe is tagged as healthy and uses wholesome ingredients.