Harissa Tomato Shakshuka with Yogurt and Red Peppers
A vibrant North African-inspired dish featuring eggs poached in a spiced tomato sauce enriched with harissa and red peppers. The addition of cooling labneh or Greek yogurt balances the warming spices of cumin and harissa, creating layers of flavor and temperature contrast. Perfect for breakfast, brunch, or a light dinner when served with crusty bread and greens. This version stands out for its generous use of red peppers and the creamy yogurt component that can be stirred into the sauce or enjoyed as a cooling side.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon harissa
- 2 teaspoons tomato paste
- 2 large red peppers, dicedbell peppersequal amountvegetable
any color works
- 4 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 28-ounce can diced or crushed tomatoes
- 6 eggs
- ½ cup labneh or Greek yogurtsour creamequal amountdairyadds dairy
similar tangy creaminess
- ½ teaspoon salt, roughly
Instructions
- 1
Warm olive oil in large saucepan over medium heat
- 2
Add harissa, tomato paste, diced red peppers, chopped garlic, cumin, and salt
- 3
Saute for 10 minutes until peppers soften
- 4
Add tomatoes and bring to simmer
- 5
Cook for 10 minutes until sauce thickens
- 6
Make 6 indentations in sauce and crack eggs into each
- 7
Simmer until whites are set and yolks remain wobbly, about 10 minutes
- 8
Cover pan if eggs cook slowly and check frequently
- 9
Serve with labneh or yogurt on side
Tips
Watch eggs closely as they transition from undercooked to overcooked quickly during the final simmer.
Use a pan with a lid to help eggs cook evenly if they seem to be setting too slowly.
Adjust harissa quantity to taste - start with less if you prefer milder heat levels.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently on stovetop.
Make sauce up to 2 days ahead. Reheat and add eggs when ready to serve.
Serve immediately while eggs are warm with bread for dipping and yogurt on side.
Common Mistakes
Don't overcook eggs - yolks should remain slightly runny for best texture.
Avoid high heat when sauteing vegetables to prevent burning garlic and spices.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without harissa?
Yes, substitute with red pepper flakes or paprika plus a pinch of cayenne for heat and flavor depth.
What if I don't have labneh?
Greek yogurt, sour cream, or even crumbled feta cheese work as cooling, tangy accompaniments.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently on stovetop over low heat.