This quick, easy, and delicious shakshuka recipe is so simple in its ingredients but has the best flavor. Ready in 30 minutes, make it today!
Author:Laura - Sift
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:5 servings 1x
2 TSP Harissa
1 TBSP Tomato Paste
1 1/2 TSP Cumin
1 TSP Sweet Paprika
Olive Oil (for frying onions)
1 28 oz can Chopped Tomatoes
Parsley (optional) (For Garnish)
Feta (optional) (For topping)
Chop your onion while you heat your oil in a medium temperature.
Toss your onions in the pan along with the tomato paste, harissa, paprika, and cumin. Sweet the onions until the begin to caramelize 5-10 minutes.
Once your onions look nice and tender, add your tomatoes. They will cook down and release all of their juices. Stir a bit to make sure that the bottom isn’t sticking and won’t burn.
Once the tomatoes and onions are more solid and less juicy, add your eggs and cover your pan. How long you leave it covered is up to you and will determine how hard your yokes are. I usually only do it for a few minutes as I like the yokes to be runny.
Remove from the heat when your eggs are done and top with feta and parsley if you choose. I like to serve this with a side of hearty (gluten free) baguette. Enjoy!