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Harissa Shakshuka with Grape Tomatoes

Harissa Shakshuka with Grape Tomatoes

By Diane UngerAugust 6, 2018

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

The spiciness of harissa varies from brand to brand, so it's a good idea to taste yours to determine how much to add to the shakshuka, or you could use the lesser amount called for and, if you like, offer additional harissa at the table. Bring the skillet to the table and serve the shakshuka with warm pita bread.

Tip

Don't overcook the eggs. The goal is for the whites to be set but the yolks to remain slightly runny. Timing may vary slightly depending on your stovetop and skillet, so use the suggested times only as a guideline.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 3

    medium red bell peppers, stemmed, seeded and thinly sliced

  • 1

    medium red onion, halved and thinly sliced

  • 2

    jalapeño chilies, stemmed and sliced into thin rounds

  • Kosher salt and ground black pepper

  • ¼

    to ⅓ cup harissa

  • 1

    pint grape or cherry tomatoes, halved

  • 6

    large eggs

  • 4

    ounces feta cheese, crumbled (1 cup)

  • ¼

    cup finely chopped fresh flat-leaf parsley

Step 1

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the bell peppers, onion and jalapeños, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is light golden brown, about 5 minutes.

Stir in ¾ cup water and reduce to medium. Cover and cook, stirring occasionally, until the peppers and onion have softened, 5 to 7 minutes.

Step 2

Stir in the harissa and ½ of the tomatoes. Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until thickened and a spatula leaves a trail when drawn through, 2 to 5 minutes.

Scatter the remaining tomatoes over the sauce. Taste and season with salt and pepper.

Step 3

Reduce to medium-low, then use the back of a large spoon to make 6 evenly spaced indentations in the tomatoes and sauce, each about 2 inches in diameter. Crack 1 egg into each well, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, rotating the skillet halfway through, 5 to 8 minutes. Remove from the heat, sprinkle with feta and parsley and drizzle with additional oil.

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