Harissa Shakshuka
Harissa Shakshuka
Harissa Shakshuka
Micah Siva
4
Shakshuka — eggs poached in a spiced, bubbling tomato sauce — is the kind of meal that works for brunch, lunch, or a lazy dinner. Oaktown's Harissa blend brings the depth: paprika and cumin lay down a smoky base, cayenne adds gentle heat, and a touch of cinnamon and caraway give it that signature North African warmth. Finish with a drizzle of tahini and plenty of crusty bread to scoop up every last bit.
This delicious sauce also works great with meatballs, as the base of a lasagna, or add a can of lentils or cooked ground beef for a spiced pasta sauce.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 medium red bell pepper, cored and cut into ½-inch pieces
4 teaspoons Harissa powder
- 1, 28oz can crushed tomatoes
- Salt and pepper, to taste
4 to 6 large eggs, to taste
- 3 tablespoons tahini
2 teaspoons toasted sesame seeds
- ¼ cup chopped fresh parsley
Bread, challah or pita, to serve
Directions
In a 9-inch skillet, heat the oil over medium heat until it shimmers. Add the onion, garlic, and bell pepper and sauté until they begin to soften, 5 minutes.
Add the Harissa powder, stir until evenly distributed, and cook for 5 to 7 minutes.
Add the canned crushed tomatoes. Bring to a low boil. Decrease the heat to medium-low and simmer for 15 minutes. Season with salt and pepper, to taste.
Use a large spoon to make four small “wells” in the sauce, and crack an egg into each well. Cover the pan with a lid. Cook for 7 to 10 minutes, until the eggs are cooked to your desired doneness.
To serve, drizzle the shakshuka with the tahini and sprinkle with the sesame seeds and parsley.
