Jammy Shakshuka Eggs with Harissa
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!
Equipment
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
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.
Notes
- 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
Calories: 171kcalCarbohydrates: 6gProtein: 9gFat: 13gSodium: 216mgFiber: 1gSugar: 2g
