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Shakshuka with Bell Peppers
Eggs poached directly in a rich, spiced tomato and bell pepper sauce make this North African-inspired shakshuka a showstopping one-pan breakfast, brunch, or dinner. Sweet bell peppers build body and sweetness into the sauce while harissa adds warmth and depth.
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Ingredients
- 2 large sweet bell peppers, seeded and sliced into strips
- 6 large eggs
- 28 oz canned whole tomatoes, crushed by hand
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp harissa pastePinch of cayenne plus extra cumin
- 1½ tsp cumin
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 1 tsp salt
- ⅓ cup feta cheese, crumbled, for serving (optional)
- ¼ cup fresh parsley or cilantro, chopped, for garnish (optional)
Contains: eggs, milk.
Method
- Heat olive oil in a large, deep skillet or sauté pan over medium heat. Add onion and bell peppers and cook for 8-10 minutes until softened and slightly caramelized.About 10 min
- Add garlic, cumin, smoked paprika, and harissa. Cook 1 minute until fragrant. Add crushed tomatoes and salt. Stir to combine. Simmer over medium-low heat for 15 minutes, stirring occasionally, until sauce thickens. Taste and adjust seasoning.About 17 min
- Make 6 wells in the sauce. Crack one egg into each well. Cover the pan and cook over medium-low heat for 5-8 minutes until whites are set but yolks are still runny.About 8 min
- Remove from heat. Scatter feta and herbs over the top. Serve immediately from the pan with crusty bread or warm pita.About 2 min
Tips
- Cover the pan tightly when poaching the eggs to trap steam and help the whites set evenly.
- Watch the eggs closely — 5 minutes gives runny yolks, 8 minutes gives set yolks.
- Make the sauce a day ahead; it tastes even better the next day. Reheat, then add the eggs fresh.
Ring the changes
- Add a can of drained chickpeas to the sauce for extra protein and texture.
- Stir a tablespoon of tomato paste in with the spices for a deeper, richer sauce.
Keeping it
Store leftover sauce (without eggs) in the fridge for up to 5 days or freeze for 2 months. Cook fresh eggs when reheating.
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