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Harissa Shakshuka with Grape Tomatoes

4 Servings

35 minutes

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The spiciness of harissa varies from brand to brand, so it's a good idea to taste yours to determine how much to add to the shakshuka, or you could use the lesser amount called for and, if you like, offer additional harissa at the table. Bring the skillet to the table and serve the shakshuka with warm pita bread.




Don't overcook the eggs. The goal is for the whites to be set but the yolks to remain slightly runny. Timing may vary slightly depending on your stovetop and skillet, so use the suggested times only as a guideline.

35 minutes


  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 3

    medium red bell peppers, stemmed, seeded and thinly sliced


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Elisabeth N.
June 16, 2022
Fantastic, feel free to be creative
I made this with regular tomatoes instead of grape, and I pressure cooked the whole mixture for 12 minutes, then added miso paste for that extra umami kick. I served it over saffron rice and it was delectable!
Cora D.

This is a great recipe. I personally like it more than the one in the Zahav cookbook. I made it for my family and they beg me to make this every time we have a get together. I did make one small addition- a pinch of grated dried black lime. Although to be honest, you could probably just add a small amount of zested lime peel at the end to the same effect. This is a spicy dish so don't serve to the capsaicin intolerant, or at least put out a bowl of tzatziki for those who can't take the heat. The harissa from Trader Joe's works well in this dish.

Peter Chris S.

4 servings, but 6 eggs?

April D.

Peter - it is, admittedly, a bit of an odd serving suggestion. It works out nicely if you have two people with bigger appetites and two with smaller! Or, you can always add two additional eggs (or subtract two); adding or subtracting eggs won't change anything else about the recipe.