Name: Fiery Shakshuka Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Moroccan
Ingredients: 1/2 tsp saffron threads; 2 tbsp olive oil; 2 tbsp harissa paste (use 1 tbsp for less heat); 1 tbsp tomato paste; 1 tsp ground cumin; 1/2 tsp ras el hanout; 1 large yellow onion, diced; 2 large red bell peppers, cut into 3/4 inch strips; 1 large yellow/orange bell pepper, cut into 3/4 inch strips; 4 garlic cloves, minced; 1/2 tsp salt; 5 large tomatoes, chopped (or 5 cups / 800 g canned diced or crushed tomatoes); 8 large eggs (4 whole eggs and 4 yolks only – save whites for other use); 2 tbsp cilantro, chopped; 2 tbsp parsley, chopped; ½ cup labneh (or substitute thick Greek yogurt or softened cream cheese); Pita bread or crusty bread for serving; Feta cheese crumbles (optional garnish)

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Introduction

Fiery Shakshuka is a vibrant North African dish featuring eggs poached in a spicy, fragrant tomato and pepper sauce. Perfect for a flavorful breakfast or brunch, this recipe delivers bold spices and a warming, comforting texture that’s sure to please your taste buds.

A black cast iron skillet filled with a thick layer of bright red cooked tomato sauce, mixed with chunks of red bell pepper and seasonings, topped with six eggs cooked sunny-side up with vibrant yellow yolks and soft white edges, sprinkled generously with white crumbled cheese and finely chopped green herbs scattered evenly on top. The skillet sits on a white marbled surface providing contrast to the rich colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 tsp saffron threads
2 tbsp olive oil
2 tbsp harissa paste (use 1 tbsp for less heat)
1 tbsp tomato paste
1 tsp ground cumin
1/2 tsp ras el hanout
1 large yellow onion, diced
2 large red bell peppers, cut into 3/4 inch strips
1 large yellow or orange bell pepper, cut into 3/4 inch strips
4 garlic cloves, minced
1/2 tsp salt
5 large tomatoes, chopped
8 large eggs (4 whole, 4 yolks only – save whites for other use)
2 tbsp cilantro, chopped
2 tbsp parsley, chopped

Instructions

Step 1: Crush the saffron threads in the palm of your hand and place them in a small bowl. Add 2 tablespoons of warm water, stir, and let bloom for 5 minutes.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the harissa paste, tomato paste, ground cumin, and ras el hanout. Cook for 1 minute, stirring constantly.
Step 3: Add the diced onion, red and yellow bell pepper strips, minced garlic, and salt. Cook, stirring often, until the onions are tender and translucent, about 8 minutes.
Step 4: Stir in the chopped tomatoes with their juices and the saffron water. Reduce heat to a simmer and cook uncovered for 10 minutes until the sauce thickens. Adjust salt to taste.
Step 5: Using the back of a spoon, make 8 small wells in the sauce. Crack 4 whole eggs into every other well and spoon egg yolks into the remaining 4 wells. Sprinkle half of the chopped cilantro and parsley over the top. Cover with a lid and simmer gently for 10 minutes, or until the eggs are just set.
Step 6: Remove the lid and carefully scoop two eggs with some tomato mixture into each bowl. Garnish with remaining herbs and serve with warm pita or crusty bread.

Tips & Variations

For a milder dish, reduce the harissa paste to 1 tablespoon or substitute with smoked paprika.
If fresh tomatoes are unavailable, substitute with a 28 oz can of fire-roasted or diced tomatoes.
Try topping with feta cheese crumbles or serve with labneh or thick Greek yogurt for a creamy contrast.
To bloom saffron without burning it, place crushed threads on an ice cube and let melt slowly before adding to the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the eggs or in a microwave-safe dish, stirring carefully to distribute heat.

How to Serve

A white plate with a light grey inner ring holds two cooked eggs, one sunny side up with a bright yellow yolk and the other with a white yolk, both on a layer of chunky tomato sauce mixed with diced red tomatoes, onions, and spices, sprinkled with small white cheese crumbles and chopped green herbs. On the right side of the plate is a slice of toasted bread spread with a thick layer of creamy white cheese. A fork with a wooden handle lies on the left edge of the plate, and the plate rests on a folded light blue napkin over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of separating yolks and whites?

Yes, you can use whole eggs for a simpler preparation, but the variation with separated yolks adds a richer texture to the dish.

What can I substitute for labneh if I don’t have it?

You can substitute labneh with thick Greek yogurt or softened cream cheese, both of which add a pleasant creaminess to serve alongside the shakshuka.