Can I make this ahead of time?
You can prepare the tomato sauce base a day in advance and store it in the refrigerator. When ready to serve, reheat the sauce, add the eggs and feta, and finish in the oven.
BREAKFAST
Libyan Shakshuka with Feta and Harissa
This Libyan-inspired shakshuka offers a vibrant and flavorful start to your day, combining a rich tomato base with spicy harissa, creamy feta, and perfectly poached eggs. It's a hearty and aromatic breakfast that's surprisingly simple to prepare.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.
02
Stir in the minced garlic, 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika. Cook for 1 minute more, until fragrant.
03
Pour in the 1 can of crushed tomatoes and 2 tablespoons of harissa paste. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, allowing the sauce to thicken slightly.
04
Create four small wells in the tomato sauce using the back of a spoon. Carefully crack 1 large egg into each well.
05
Sprinkle the 1/2 cup of crumbled feta cheese over the eggs and sauce. Transfer the skillet to an oven preheated to 375°F/190°C and bake for 8-12 minutes, or until the egg whites are set and the yolks are still slightly runny.
06
Remove the skillet from the oven and garnish with 1/4 cup of fresh chopped cilantro. Serve immediately.
About This Recipe
This Libyan-inspired shakshuka offers a vibrant and flavorful start to your day, combining a rich tomato base with spicy harissa, creamy feta, and perfectly poached eggs. It's a hearty and aromatic breakfast that's surprisingly simple to prepare.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use fire-roasted crushed tomatoes. If you prefer a milder spice, start with 1 tablespoon of harissa and add more to taste. Ensure your skillet is truly oven-safe to avoid issues.
Easy Substitutions
Spinach or bell peppers can be added with the onions for extra vegetables. Goat cheese can be used instead of feta for a tangier flavor. For a vegan version, omit the eggs and feta, and add chickpeas or cannellini beans.
Storage & Reheating
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed. Note that the eggs will cook further upon reheating.
Serving Suggestions
Serve this Libyan Shakshuka with warm pita bread or crusty sourdough for dipping. A side of fresh cucumber and tomato salad would complement the richness. For a heartier meal, serve alongside grilled halloumi or merguez sausage. A dollop of plain yogurt or labneh can also be offered to cool the spice.
Common Mistakes
1. Overcooking the eggs: Watch them closely in the oven; they cook quickly. Remove when whites are set but yolks are still soft. 2. Not seasoning enough: Taste the tomato sauce before adding eggs and adjust salt and pepper. 3. Using a skillet that's not oven-safe: Always double-check your cookware. 4. Overcrowding the pan: Use a large enough skillet so the eggs have space to cook evenly. 5. Skipping the harissa: This is a key flavor component; don't omit it unless absolutely necessary for dietary reasons.
Frequently Asked Questions
What kind of harissa should I use?
Harissa paste varies in spice level. Start with a mild or medium harissa if you're unsure, and add more to your preference. You can find it in most international aisles or specialty stores.
Can I use fresh tomatoes?
Yes, you can use about 6-8 ripe fresh tomatoes, peeled and diced, instead of canned. Simmer them longer to break down and create a thick sauce.
Is this dish very spicy?
The spice level is adjustable based on the amount and type of harissa paste you use. You can reduce the harissa or omit it entirely for a milder version, though it will change the flavor profile.
MORE TO KNOW
The key to a great shakshuka is building layers of flavor. Sautéing the aromatics (onion, garlic) and spices before adding the tomatoes allows their flavors to fully develop. Don't rush the simmering process; it helps the sauce thicken and meld. When adding the eggs, try to keep them separate so they cook evenly. The oven finish ensures the whites set without overcooking the yolks, giving you that perfect runny center.
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