| Level: | Easy |
| Total: | 52 min |
| Prep: | 7 min |
| Cook: | 45 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1/2 yellow onions, finely chopped
- 1 tablespoon tomato paste
- 2 tablespoons harissa paste or 1 tablespoons smoked paprika
- 3 medium garlic cloves, minced
- 4 medium jarred roasted bell peppers, small dice (about 1 cup)
- 1 (28 ounce) can crushed tomatoes with juices
- 1 tablespoons kosher salt
- 1/4 cup finely chopped fresh parsley leaves
- 4 large eggs
- Pita bread or baguette, for serving
Instructions
- Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
- Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.
Nutrition Facts
| Calories | 408 |
| Total Fat | 17 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 372 milligrams |
| Sodium | 3879 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 8 grams |
| Protein | 20 grams |
| Sugar | 19 grams |
Reviews
My husband and kids love this recipe dish esp for a Sunday brunch
You can substitute cilantro for parsley and serve with French bread and some hot chai in the wintertime
You can substitute cilantro for parsley and serve with French bread and some hot chai in the wintertime
I too added green olives and it complete!!!
The harissa is the key ingredient in this recipe. I also added chopped green olives (similar to a version I had in Morocco), fresh cherry tomatoes and tomatoes sauce instead of canned, sprinkled feta cheese on top, cooking the eggs (I used 3 only and fed 2 people well) in the oven, broiling for 7 minutes. It set the eggs to perfection. Finished off with more chopped parsley, a tiny bit of butter on top of each egg and served with sourdough bread. So good!
I did it with natural tomatoes not canned and came out delicious!
I left out the tomato paste because I didn’t feel like opening a can for 1 tablespoon. I used the smoked paprika option and added feta cheese at the end. Especially when served with a piece of ciabatta toast, this is a filling, savory, satisfying brunch dish. My husband and I really liked it. He even suggested that it would be good for dinner. I made the full recipe of sauce, but saved half of it before adding the eggs so I can use it for another brunch or dinner. Next time, I’ll add some red pepper flakes to make it a little spicier.
I prepared this dish on a recent episode of CHOPPED.
None of the judges even knew what Shakshuka was..one judge said: “Did you make this up”? HA.
I was in the episode that aired Sept. 17, 2013 called “We Love Leftovers”.
Our baskets contained “lasagna, broccoli, cheeseburgers and fortune cookies”.
It was morning time and my brain immediately went to breakfast and Shakshuka.
This is a really lovely dish when prepared properly like in this receipe.
None of the judges even knew what Shakshuka was..one judge said: “Did you make this up”? HA.
I was in the episode that aired Sept. 17, 2013 called “We Love Leftovers”.
Our baskets contained “lasagna, broccoli, cheeseburgers and fortune cookies”.
It was morning time and my brain immediately went to breakfast and Shakshuka.
This is a really lovely dish when prepared properly like in this receipe.
This was a very good diversion for us! Usually we have the plain ole bacon and eggs for breakfast on the weekends, but this definately livened it up! I didn’t have harrissa so I used paprika, and used a sweet red bell instead of the roasted, still turned out very good and my husband was definately impressed! I agree it was fairly mild, for being purgatory, I too think I will add some hot sauce or sricia next time. Over all, good recipie though!
Here is another recommended shakshuka recipe:
http://www.shakshuka.net/shakshuka-recipe/
http://www.shakshuka.net/shakshuka-recipe/
You must try that!
The basic recipe is: tomato+garlic+sweet bell pepper (closer to the cubanelle variety), flavored with salt, pepper and cinnamon. Then comes the egg! Nothing out of a jar. However, there are so many variations (home to home) including Harissa or crushed red pepper flakes.
Aida’s variation was good, but not as great the original…
Aida’s variation was good, but not as great the original…
I have looked for more uses for harissa since I saw Jeffery Saad’s video on The Next Foodnetwork Star. I found harissa on ChefShop.com. This one is great and I will be making this more often.Hubby and I are a big fan of hot and spicy so this one is a keeper. Thanks Aida.