We need to talk Shakshuka — now, more than ever, it’s having a moment. I peg it on the popularity of Yottam Ottolenghi’s Jerusalem Cookbook that this bell pepper baked egg dish has become so prevalent.
I was first introduced to it by my Tunisian neighbors when I lived in Paris, have had it in the States and Israel, and have made some variation on it since, like this Spicy Harissa Shakshuka recipe. Like so many dishes in the region, these are dishes that come from everywhere yet nowhere at once and this one is no exception. But, no matter where it originally comes from, what I can tell you is it’s delicious.
Spicy Harissa Shakshuka Recipe
- 2 tablespoons olive oil
- 1 medium yellow onion quartered and thinly sliced
- 6 medium jarred roasted bell peppers thinly sliced
- 1 to 3 tablespoons harissa paste
- 1 tablespoon tomato paste
- 4 medium garlic cloves thinly sliced
- 1 (28 ounce) can crushed or puréed tomatoes
- 1 tablespoon kosher salt
- 1/2 teaspoon unrefined cane sugar
- 1/4 cup finely chopped flat Italian parsley for garnish
- 4 to 6 large eggs
- Toasted crusty country bread for serving
- Heat oil in a medium frying pan over medium heat. When it shimmers, add onions and bell peppers cook until onions are softened and bell peppers begin to char, about 5 minutes.
- Stir in harissa paste, tomato paste, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes, salt and sugar and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until flavors are melded, about 10 to 15 minutes. Taste and add more salt and sugar as desired. The sauce should be the consistency of tomato sauce -- if it gets too thick, add a bit of water to thin it out.
- Stir in half of the parsley, create little wells in the sauce for each egg then break one eggs into each well. Cover and continue to cook for about 7 to 10 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with bread.