A luscious, harissa-packed tomato sauce, perfectly cooked eggs and delicious garnishes? This shakshuka recipe will be your go-to for those days you can’t be bothered cooking. It’s easy, quick and seriously tasty.
There’s a reason my boyfriend literally wants this for breakfast every day! It’s delicious, filling, EASY and quick to pull together. He doesn’t cook much but when he does, this guy is always at the top of his list.
You can scale this recipe really easily and it’s a brilliant one for brunch with friends and family. I love serving it up straight from the pan so everyone can dive in and help themselves.
What is shakshuka?
Essentially, shakshuka is gently poached eggs nestled in a punchy tomato-based sauce. Traditionally, it’s made with tomatoes, bell peppers, garlic, onion and spices like coriander and cumin. My version uses harissa as a little shortcut to maximum flavour, and I keep it simple by just using tinned tomatoes.
The reason this shakshuka recipe is on constant rotation in my house is because the ingredients are all kitchen staples.
- Tinned tomatoes. I like using whole, peeled plum tomatoes but anything will do. The peeled ones are good because it just means you’ll get a smoother sauce without those pesky skins. Mutti is my go-to.
- Harissa paste. This is my secret ingredient to supercharge your tomato sauce. It’s got heat, sweetness, and warming spice and will take your shakshuka to another level. I like using the Belazu rose harissa, which isn’t too spicy and has that lovely hint of rose. A little warning though – different harissa brands all have different levels of heat so make sure you taste it before using it!
- Eggs. Always free range. Any will do, but I LOVE the colour you get from the yolks of Clarence Court Burford Browns. So beautiful.
- Tahini. You don’t NEED the tahini, but I love it as a welcome creamy contrast against the deep, savoury tomato sauce. So delicious. Similarly to harissa, tahini vastly differs based on brand. Try and find one made in Palestine, Lebanon or Israel. It can be very bitter if it’s not a good quality tahini.
How to make shakshuka
Start by getting a little olive oil into a small pan, along with your harissa paste, ground cumin, coriander and a little salt. Cook for 2 minutes, then add your tinned tomatoes. My favourite hack for getting the residual tomato juice out of the can is to fill it ¼ with water, give the can a little swirl so the water captures the tomatoes and then pour that in the pan too.
Cook, stirring for five minutes as the tomatoes start to break down and the sauce starts to thicken. Once the sauce is lovely and thick, make two little holes in the sauce using the back of your spoon. Crack your eggs into the holes, reduce the heat to low and cover the pan.
Cook the eggs for 4 minutes, until the whites are set and the yolks are still runny. Once the eggs are cooked (the whites will now be white), remove the pan from the heat, drizzle with that tahini and garnish with fresh mint, a little dukkah and marinated feta if you like!
Got a question about shakshuka?
You can make the sauce in advance (and I do this quite often), then store it in the fridge until you’re ready to add your eggs. You can make this up to five days in advance and it’ll be fine. Just keep it in the fridge in a covered container.
The harissa does add a kick of spice for sure – you could reduce the quantity if you’re worried. Use 1/2 a tablespoon instead.
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print