Brunch
Shakshuka with Feta and Harissa Brunch
A North African-Middle Eastern brunch classic, eggs poached directly in a spiced tomato and pepper sauce enriched with harissa, topped with crumbled feta and fresh herbs and served with warm flatbread for scooping.
$5
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
26gFat
48gCarbs
8gSugar
6gFiber
720mgSodium
185mgChol
0gSat Fat
Goes well with
Moroccan Red Wine (Cabernet Sauvignon blend)
local
Turkish Tea
international
Vegetarian
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Finely dice 1 medium onion and 1 large red pepper. Finely grate 3 garlic cloves. Crumble 80g feta. Roughly chop 10g parsley and tear 5g mint. Have 4 large eggs ready.
2
Saute
Heat 2 tbsp olive oil in a wide, deep frying pan over medium heat. Add onion and pepper, cook 6–7 minutes until completely softened, stirring occasionally.
3
Bloom
Add garlic, harissa paste, cumin, and smoked paprika. Stir constantly for 1 minute until very fragrant and the spices coat the vegetables evenly.
4
Simmer
Add 400g canned chopped tomatoes, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp sugar. Stir to combine. Simmer uncovered 10–12 minutes over medium heat, stirring occasionally, until the sauce thickens and deepens in colour.
5
Poach
Make 4 wells in the sauce using the back of a spoon. Crack one egg into each well. Cover with a lid and cook over low-medium heat 5–6 minutes until egg whites are fully set but yolks remain runny.
6
Finish and plate
Scatter crumbled feta, parsley, and mint over the shakshuka. Drizzle with extra virgin olive oil. Serve immediately straight from the pan with 2 warm flatbreads alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs
- 2 tbsp2 tbsp olive oil
- 11 medium onion
- 11 large red pepper
- 3 cloves3 cloves garlic
- 1.5 tbsp1.5 tbsp harissa paste
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 400g400g canned chopped tomatoes
- 0.5 tsp0.5 tsp fine sea salt
- 0.25 tsp0.25 tsp black pepper
- 0.5 tsp0.5 tsp caster sugar
- 80g80g feta
- 10g10g fresh flat-leaf parsley
- 5g5g fresh mint
- extra virgin olive oil
- 22 large flatbreads
