Harissa Shakshuka* Recipe

Roast peppers (if using fresh)

If starting with fresh bell peppers: place whole peppers on a rimmed baking sheet and broil 6–10 minutes, turning occasionally, until skins are evenly charred and blistered. Transfer peppers to a bowl, cover tightly with plastic wrap or a bowl, and let steam 10 minutes. Peel away skins, remove stems and seeds, and roughly chop. (If using jarred roasted peppers, drain and roughly chop; measure 2 cups.)

Heat 2 tbs olive oil in a medium sauté pan or shallow skillet over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and beginning to brown, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, then stir in the harissa paste, smoked paprika and ground cumin; cook 1 minute to bloom the spices.

Add the chopped roasted red peppers, crushed tomatoes, vegetable broth (or water) and sugar. Stir to combine, bring to a gentle simmer, then reduce heat to low and simmer uncovered 8–12 minutes to meld flavors and slightly thicken.

Remove from heat and stir in the lemon juice. Use an immersion blender to purée the sauce until smooth but slightly textured, or transfer to a blender and pulse to desired consistency. Taste and adjust salt and black pepper as needed.

Return the sauce to medium-low heat in the same skillet (if sauce cooled). Make four shallow wells in the sauce with the back of a spoon, spacing them evenly.

Drizzle 1 tbs olive oil into the skillet around the wells, then crack one egg into each well. Sprinkle each egg with about 1/16–1/8 tsp salt (total ~0.25 tsp) and a pinch of black pepper.

Cover the skillet with a lid and cook over low–medium heat until egg whites are set but yolks remain runny, about 6–8 minutes (cook longer 9–12 minutes for firmer yolks). Alternatively, finish under a preheated 375°F / 190°C oven for 6–8 minutes.

While the eggs cook, toast the sourdough: heat a separate small skillet over medium, add 1 tbs butter, and toast the sourdough slices 1–2 minutes per side until golden and crisp. Keep warm.

When eggs are done, remove skillet from heat. Scatter the marinated olives and crumbled feta over the sauce and eggs. Sprinkle chopped parsley and red pepper flakes to taste.

Serve the shakshuka straight from the skillet with toasted sourdough on the side for scooping. Offer lemon wedges to squeeze over portions if desired.

Enjoy immediately — break the yolks and use the bread to sop up the harissa-roasted red pepper sauce.