Jammy Shakshuka Eggs with Harissa

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Shakshuka eggs are so easy to make right on the stovetop, a saucy egg dish seasoned with ground spices, harissa, and tomatoes. My twist is adding white beans to make it extra hearty. Serve it casually, right out of the skillet with toasted crusty bread or pita on the side, because trust me, you don’t want to miss one drop of the savory sauce!

If you’re not into eating sweet things for breakfast — or not a breakfast person, period — this dish is just for you. I added cannellini beans for an extra hit of protein and to up the satisfaction factor. It’s not a traditional ingredient, but they really work, taste-wise, with the other ingredients.

Shakshuka turns up on trendy menus all over the world. I think Yotam Ottolenghi is responsible for shining a light on shakshuka because the Israeli/Arabic-influenced recipes in his beautiful cookbooks are so popular.

Spicing shakshuka eggs

I created this recipe with a simple blend of pantry spices you probably already have on hand. I’m not shy about cooking with spices, and neither should you be — the sauce can take a good amount of seasoning.

• Cumin: I use ground cumin to give the sauce an earthy, fragrant backbone.
• Coriander: Ground coriander seed adds a bright sweet citrus note.
• Paprika: Sweet paprika (not smoked) adds beautiful color without heat.
• Cayenne: I love a little background heat in this sauce. You could use crushed red chili instead, and adjust the amount to your taste.
• Harissa: This North African condiment adds a subtle smoky heat to shakshuka. I make homemade harissa paste that lasts for months in the fridge.

To make the sauce:

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Jammy Shakshuka Eggs with Harissa

Karen Tedesco

Shakshuka eggs are so easy to make right on the stovetop, a saucy egg dish seasoned with ground spices, harissa, and tomatoes. My twist is adding white beans to make it extra hearty. Serve it casually, right out of the skillet with toasted crusty bread or pita on the side, because trust me, you don't want to miss one drop of the savory sauce!

Print SaveSaved

5 from 9 ratings

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine Mediterranean

Servings 6 servings

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Equipment

Saute pan

Ingredients

• ▢ 2 tablespoons (30 ml) extra virgin olive oil
• ▢ 1 cup (160 g) chopped yellow or white onion
• ▢ 1 tablespoon finely chopped garlic
• ▢ 1 small jalapeno or serrano pepper, finely chopped
• ▢ 1 tablespoon ground cumin
• ▢ 2 teaspoons ground coriander
• ▢ 2 teaspoons paprika
• ▢ ¼-½ teaspoon cayenne pepper, to taste
• ▢ 2 tablespoons harissa paste
• ▢ Kosher salt
• ▢ 1 28-ounce (800 g) can crushed tomatoes
• ▢ 1 15-ounce can cannellini beans, drained
• ▢ 6 large eggs
• ▢ ½ cup crumbled feta cheese or goat cheese
• ▢ ¼ cup chopped fresh cilantro

US Customary – Metric

Instructions 

• Pour the oil into a large, deep skillet and place over medium-high heat. Add the onion, garlic and chili and cook about 5 minutes, or until the onion is softened but not browned.
• Stir in the spices, harissa paste and 1 ½ teaspoon salt and cook 1 minute. Add the tomatoes and beans, stir, and bring to a simmer.
• Cook about 15 minutes, stirring occasionally, until the sauce is the consistency of thick jam. Remove the pan from the heat. Use the back of a spoon (a ladle works well) to make 6 wells in the sauce. Crack an egg into each one.
• Put the pan back over medium-low heat and cover. Cook 4-6 minutes, just until the whites are set and opaque and the yolks are still runny. The eggs will continue to cook for a few minutes after you take the pan off the stove, so keep that in mind and cook to your preference.
• Sprinkle the feta cheese and cilantro over the eggs and serve warm with toasted bread or pita.

Karen’s Notes and Tips

• To make ahead: You can make the sauce and refrigerate up to 5 days ahead. Reheat gently in a skillet until simmering, then add the eggs and cook according to the directions.
• Keep in mind that the eggs will continue to cook for a few minutes after taking the pan off the heat. If you like your eggs more or less runny, cook to your preference by keeping your eye on the process.
• I love, love feta cheese in this dish and the way it melts into creamy blobs on top of the dish. By all means substitute with soft goat cheese or a good whole milk ricotta if you’re not a feta fan.

Nutrition per serving

Calories: 171kcal Carbohydrates: 6g Protein: 9g Fat: 13g Sodium: 216mg Fiber: 1g Sugar: 2g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• 30 Minute Recipes
• Breakfast
• Eggs
• Mediterranean Diet
• Vegetarian and Vegan

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.