This easy harissa shakshuka is incredibly flavorful and simple to make. Shakshuka is a beloved breakfast dish from the Middle East and North Africa featuring gently stewed tomatoes, aromatics and eggs cooked right in the skillet—making it an ideal one-pan meal for breakfast, brunch or dinner.
Serve it with toasted pita, a crusty baguette, or a simple side salad. It’s versatile, comforting and perfect for using up vegetables from the fridge.
What is shakshuka?
Shakshuka is a classic North African and Middle Eastern dish of simmered tomatoes and spices finished with eggs poached in the sauce. It’s hearty, bright and perfect for sharing.
Tips for the perfect shakshuka
The right pan: Use a non-stick skillet or a stainless-steel pan that holds heat evenly. A cast-iron or enameled skillet also works well. Choose the pan size to suit how many people you’re serving.
Toppings: Finish with chopped parsley, or swap in cilantro or basil. Crumbled feta, goat cheese or a sprinkle of Parmesan are excellent additions if you like a creamy, salty finish.
Substitutions
Tomatoes: Fresh tomatoes are lovely in summer, but canned whole peeled tomatoes or a good tomato sauce keep this dish available year-round.
Spice level: If you prefer less heat, omit the harissa and chili powder or reduce them to taste.
Ingredients overview
Onions: Yellow or white onions both work well—finely chopped for a soft base.
Garlic: Add plenty of minced garlic for depth. Roasted garlic is also delicious if you prefer a milder, sweeter garlic flavor.
Red bell pepper: Dice red bell pepper and sauté with the onions and garlic. You can use roasted peppers, add jalapeño for extra heat, or mix pepper colors for variety.
Spices: Smoked paprika, cumin and chili powder give the sauce warmth and complexity. Red pepper flakes or cayenne can be used to increase heat.
Harissa paste: A North African chili paste made with red chilies, garlic, oil and spices. Use store-bought or homemade. If you don’t have harissa, the dish still works—adjust seasoning to taste.
Whole peeled tomatoes: Crush them by hand or in the pan to create a slightly chunky, textured sauce.
Eggs: Crack eggs into wells in the tomato sauce and cook until the whites are set and yolks are at your preferred doneness.
To serve: Garnish with chopped parsley (or another herb), a drizzle of olive oil and freshly cracked pepper. Offer toasted baguette or warm pita to scoop the sauce and eggs.
You can add extra vegetables or pantry items—chickpeas, kale, artichokes or asparagus all work well for variations.
Steps to make harissa shakshuka
Sweat the aromatics: Heat olive oil in a skillet and cook minced onion and garlic until translucent. Add diced red bell pepper, then stir in smoked paprika, cumin and chili powder. Cook on medium-low for 5–10 minutes until the vegetables are soft and fragrant.
Add harissa and tomatoes: Stir in the harissa until evenly mixed. Add whole peeled tomatoes with their juices, then gently break them up in the pan with a spoon so the sauce stays slightly chunky. Simmer and reduce for about 15 minutes so the flavors meld.
Tip: If the tomatoes need balance, add a pinch of sugar or a splash of balsamic vinegar to brighten the sauce.
Poach the eggs: Make small wells in the tomato mixture and crack the eggs into them. Reduce heat to low and cook until egg whites are set and yolks reach your desired consistency. Covering the skillet speeds cooking and helps achieve tender whites with runny yolks—about 20–25 minutes depending on heat and desired doneness.
Assemble and serve: When the eggs are cooked, finish with chopped parsley, a drizzle of olive oil, salt and freshly cracked pepper. Serve directly from the skillet with toasted bread for dipping.
More egg recipes you’ll enjoy
- Eggs en cocotte (baked eggs)
- Gravlax and dill yogurt crostini
- Jammy eggs with chili butter and garlic yogurt
- Pesto eggs
If you make this Easy Harissa Shakshuka, leave a comment or rating to share how it turned out. Tag on social media if you’d like—there’s nothing better than seeing your versions and adaptations.
Easy Harissa Shakshuka
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, minced
- 2 garlic cloves, minced
- 1 red bell pepper, minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chili powder
- Kosher salt and black pepper, to taste
- 2 tablespoons harissa paste
- 1 (28-ounce) can whole peeled tomatoes
- 4 to 5 large eggs
- Chopped parsley, a drizzle of olive oil and cracked pepper to finish
- Serve with toasted baguette or pita
Instructions
- In a skillet, heat olive oil and sweat the minced onion and garlic. Add the diced red bell pepper, smoked paprika, cumin and chili powder. Cook on medium-low for 5–10 minutes until the vegetables are softened.
- Stir in the harissa. Add the whole peeled tomatoes with their juices and gently break them up so the sauce remains slightly chunky. Simmer about 15 minutes to reduce and concentrate the flavors. If needed, balance acidity with a pinch of sugar or a splash of balsamic vinegar.
- Make wells in the sauce and crack the eggs into them. Reduce heat to low and cook until the whites are set and yolks reach your preferred doneness. Covering the skillet helps the eggs cook evenly—about 20–25 minutes for tender whites and runny yolks.
- Finish with chopped parsley, a drizzle of olive oil and freshly cracked pepper. Serve warm with toasted bread for dipping.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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