Traditional Shakshuka Recipe With Harissa

Partially cover and simmer over medium low heat for 30 40 minutes or until sauce is thickened and flavorful.

Traditional shakshuka recipe with harissa. Make the harissa paste. Step by step guide for making traditional shakshuka print friendly recipe below cook onions bell peppers and garlic heat extra virgin olive oil in a large heavy skillet or pan. A traditional middle eastern dish with a north african twist this easy shakshuka with harissa eggs baked in a spicy tomato stew is a delicious savory dish to put on your sunday brunch menu. I have even used okra in place of asparagus.

Heat a the oil in a large pan with a lid add the onions broccoli florets and red pepper and cook for 5 minutes until the vegetables become tender. Increase heat to medium and bring to a simmer. In a large skillet heat the oil. Add the pesto princess harissa paste and mix through.

Add the tinned tomatoes chickpeas and 3 4 s of the fresh herbs. Heat oil in a medium frying pan over medium heat. While sauce cooks preheat oven to 375 f if baking eggs in oven. Taste and adjust seasoning as needed.

Break up tomatoes with spoon. Friends who know me well aka friends i brunch with know that there s a 99 chance i will order eggs benedict for brunch if it s on the menu. Add the onion red pepper salt and several grinds of fresh pepper and cook until the onion is soft and translucent 6 to 8 minutes. Heat some olive oil over medium to high heat in a medium sized saucepan and fry the onion for about 5 minutes while stirring continuously.

Stir and let cook for about 30 seconds then add the tomatoes and harissa paste. Add sugar to round out flavors if desired. Just some options for you all. I add baby bella mushrooms heads of asparagus and onions to the sauce along with garlic cumin and spicy paprika.

Then add the cumin tomato paste harissa paste and mix through. When it shimmers add onion and cook until just softened about 2 to 3 minutes. Stir in the minced garlic and cook for 1 minute. Add the onion and fennel and cook over moderately high heat stirring until softened 3 minutes.

Add fresh lemon juice. Stir in tomato paste harissa and garlic and cook until fragrant about 30 seconds. Season with salt and pepper. Run the food processor and while it s running drizzle the extra virgin olive oil from the top opening.

Add the tomato paste roasted red peppers garlic ground caraway seeds coriander cumin smoked paprika cayenne if using and a large pinch of kosher salt. I make it a few ways but my favorite is made by using 28oz can of fire roasted tomatoes w green chilies. Add chopped onions bell peppers and garlic.