Enjoy a delicious taste of the Mediterranean with our vibrant Shakshuka—a comforting, flavour-packed dish perfect for breakfast, lunch, or dinner. This easy, one-pan favourite combines gently poached eggs nestled in a rich, spicy tomato sauce, making it an ideal go-to for any time of day.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Serves: 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, stemmed, seeded, and diced
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch cayenne pepper, optional
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste
- 1 cup fresh spinach, chopped
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado, sliced
- Microgreens, for garnish, optional
- Toasted bread, for serving
Method
- Warm the oil gently in a 12-inch stainless steel or enamel-coated cast-iron pan over medium heat. Add the diced onion, sliced red pepper, a pinch of salt, and freshly ground pepper. Cook until the onion becomes soft and translucent, approximately 6-8 minutes.
- Reduce the heat to medium-low. Stir in the garlic, paprika, cumin, and cayenne pepper (optional). Cook gently for about 30 seconds, until fragrant, then add the chopped tomatoes and harissa paste. Simmer gently for around 15 minutes until the sauce has thickened.
- Add the fresh spinach leaves, stirring gently until they wilt into the sauce. Using the back of a spoon, create 3 to 5 small wells in the sauce and carefully crack an egg into each one.
- Cover the pan and cook until the eggs are set to your preference—between 5-8 minutes, depending on how runny you prefer the yolks.
- Season lightly with salt and pepper to taste. Garnish generously with crumbled feta cheese, fresh parsley, avocado slices, and microgreens, if desired.
- Serve immediately with toasted bread, perfect for dipping and scooping.
