What can I use instead of Harissa?

To add a little heat to your Shakshuka without harissa, I recommend red chile flakes, cayenne or aleppo pepper.

Is Shakshuka eaten for breakfast?

Shakshuka, eggs cooked in a spicy tomato sauce, originated in North Africa, but has recently become popular all around the world. Though it is typically eaten for breakfast or brunch, I often find myself cooking Shakshuka for dinner. It's the perfect meal to make after a long day - decidedly low effort, but packed full of flavor!

What should I serve with Shakshuka?

I generally serve Shakshuka with toasted French bread to scoop up every last bit of the delicious sauce, but crusty sourdough or pita bread would work just as well.

Shakshuka With Spinach And Feta - Whisked Away Kitchen

Ingredients

2 tablespoons olive oil
1 tablespoon harissa chili paste*
1 yellow onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, minced
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1 teaspoon kosher salt
28 ounces (800 grams) whole plum tomatoes, roughly chopped
4 ounces (140 grams) baby spinach
6 ounces (170 grams) feta cheese
4 large eggs
1 loaf French bread, toasted
fresh cilantro for serving

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Instructions

Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper and garlic to the skillet. Cook until the peppers are soft and the onion is translucent, about 8 minutes.
Add the harissa, paprika, cumin and salt to the skillet and mix well. Cook for an additional 2 minutes.
Add the chopped tomatoes along with any juices from the can. Simmer for 6 minutes.
Mix in the spinach and continue simmering until the spinach wilts, about 5 minutes.
Sprinkle the feta into the skillet. Create four small wells in the sauce and crack one egg into each. Cover and cook approximately 5 minutes or until the eggs whites are set and the yolks are still runny.
Top with cilantro and serve with crusty French bread.

Notes

Harissa: If you can’t find harissa, you can use a similar chili paste, a dash of cayenne, or leave out the extra spiciness completely.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Store any leftover eggs separately. I recommend cooking only the eggs you plan to eat immediately and adding fresh eggs when reheating the Shakshuka.