Recipe of the Week – Shakshuka

Shakshuka is a Middle Eastern and North African dish, traditionally eaten for breakfast, but it can be eaten for lunch or dinner. It is easy to make, filling, and flavorful!

The name shakshuka comes from the Tunisian word for “shaken up”. Traditionally, the dish consists of eggs poached in a sliced pepper and tomato sauce, though many variations exist. Some replace the tomato base with fresh green vegetables for a green shakshuka; others swap in butternut squash or sweet potato.

This recipe calls for harissa, a North African chili paste for a fresh, spicy twist.

Ingredients

2 tablespoons extra-virgin olive oil

1 cup chopped yellow onion

1 red bell pepper, stemmed, seeded, and diced

¼ teaspoon sea salt, plus more to taste

Freshly ground black pepper

3 garlic cloves, minced

½ teaspoon smoked paprika

½ teaspoon ground cumin

Pinch cayenne pepper, optional

1 (28-ounce) can crushed tomatoes

2 tablespoons harissa paste*, see note

1 cup fresh spinach, chopped

3 to 5 large eggs

1/3 cup crumbled feta cheese

¼ cup fresh parsley leaves

1 avocado, sliced

Microgreens for garnish, optional

Instructions

1. Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
2. Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
3. Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
4. Season with salt and pepper to taste and sprinkle with feta, parsley, avocado, and microgreens, if using. Serve with pitas or toasted bread for scooping.

Notes

*If you’re sensitive to spice use a mild harissa (like Mina Harissa Mild), for a spicier shakshuka, use hot harissa (like Trader Joe’s Hot Harissa).