Once you’ve tried this harissa shakshuka recipe, you should give this chorizo shakshuka and green shakshuka a try, too! This dish does have a little heat, however, if you want to dive in slow, you can reduce the amount of harissa used in this recipe to adjust to your liking. It’s a savory breakfast dish, full of soul-warming ingredients like onion, garlic, bell peppers, and tomatoes. The spice profile of ground cumin, turmeric, and paprika with the harissa paste has the aromatics dancing through your kitchen. And the entire dish is topped with eggs that are cracked and cooked right into the dish. It’s usually served with crusty bread or pita bread to soak up that delicious sauce.
Harissa can vary widely in spiciness. We usually use Mina harissa, which is widely available and mildly spicy. Taste your harissa before adding it and if it tastes really spicy, use less. The easiest way to add your eggs to the small holes is by cracking an egg into a small bowl and then pouring it into the hole in the sauce. When you add the tomatoes you can put a lid half on the frying pan to prevent splatters, but don’t cover the pan all the way or it won’t thicken.
To do this, make the harissa shakshuka recipe up until you add the eggs. Don’t add the eggs in advance as they simply won’t taste as good reheated. The stew, however, is perfect for reheating and the extra time to sit before serving will actually allow the other flavors to meld together even more! Let the stew cool before you put it in the fridge. When mealtime rolls around, put the stew back on the stovetop and allow it to come to a bubble. Now’s the time to add your eggs and cook them until the whites have cooked and the yolks are gorgeous and runny.
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