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Flavorful Harissa Shakshuka Recipe with Crumbled Feta and Easy Sourdough Toast

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A spicy, vibrant shakshuka featuring smoky harissa and tangy crumbled feta, served with crusty sourdough toast. This quick and easy dish is perfect for brunch or a light dinner.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped (about 150 g / 5.3 oz)
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced (about 150 g / 5.3 oz)
  • 1 tablespoon harissa paste (about 15 g / 0.5 oz)
  • 28 oz (800 g) canned crushed tomatoes, no-salt-added
  • 1 teaspoon ground cumin (about 2 g / 0.07 oz)
  • 1 teaspoon smoked paprika (about 2 g / 0.07 oz)
  • ½ teaspoon salt (about 3 g / 0.1 oz), adjust to taste
  • ¼ teaspoon freshly ground black pepper (about 0.5 g / 0.02 oz), adjust to taste
  • 4–6 large eggs, preferably free-range
  • ½ cup (120 g / 4.2 oz) crumbled feta cheese
  • Fresh parsley or cilantro, chopped (optional)
  • 4–6 slices crusty sourdough bread, toasted

Instructions

  1. Heat 2 tablespoons of olive oil in a large deep skillet over medium heat until shimmering but not smoking, about 1-2 minutes.
  2. Add the finely chopped onion and sauté for 4-5 minutes until translucent, stirring occasionally.
  3. Add minced garlic and diced red bell pepper; cook for another 4 minutes until the pepper softens and garlic is fragrant.
  4. Stir in harissa paste, ground cumin, and smoked paprika; cook for 1 minute, stirring constantly to bloom the spices.
  5. Pour in the crushed tomatoes, stir well, bring to a gentle simmer, and cook uncovered for 10-12 minutes until the sauce thickens slightly. Season with salt and pepper.
  6. Make small wells in the sauce and crack eggs one by one into a small bowl, then gently slide them into the wells.
  7. Cover the skillet with a lid, reduce heat to low, and cook eggs for 6-8 minutes until whites are set and yolks are soft to your liking.
  8. Sprinkle crumbled feta evenly over the eggs and sauce, cover, and cook for an additional 1 minute to warm the cheese.
  9. Remove from heat, garnish with chopped parsley or cilantro if using, and serve immediately with toasted sourdough slices.

Notes

If sauce is too watery, simmer longer before adding eggs. Cook eggs low and slow under lid for best texture. Toast sourdough well for crunch. Adjust harissa amount to control spice level. Leftovers can be reheated gently; scramble eggs into sauce for softer texture.

Nutrition

Keywords: shakshuka, harissa, feta, sourdough toast, spicy breakfast, brunch recipe, easy shakshuka, North African cuisine

Find it online: https://gleamgulp.com/flavorful-harissa-shakshuka-recipe-with-crumbled-feta-and-easy-sourdough-toast/