A Shakshuka-inspired dish from the Maghrebi region in Africa. Consists of eggs poached in a sauce blend of fire-roasted red bell peppers, tomatoes, cumin, and smoked paprika and topped with feta cheese, shallots, cilantro, and extra virgin olive oil.
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Cast Iron Quick Breakfast Skillet
Super yummy breakfast! In this harissa egg toast with feta cheese and olive oil dish, the fire-roasted bell pepper and tomato sauce with chilies and garlic give a spicy and tangy kick, complementing the creamy, salty feta cheese chunks. The shallots also gave a fresh onion taste with a slightly crunchy texture that cuts through the rich sauce served with warm toasted ciabatta bread.
Are you looking for other egg dishes? Try the Shakshuka-inspired dish Masala Chickpeas and Egg Curry and Piquant Chorizo Beans and Eggs Skillet. Or try a protein-packed French Omelet with Whipped Garlic Herbed Cottage Cheese. If you love feta cheese, you must try my Spicy Zhug Feta Cheese Hummus recipe that also has been used in a Chicken Wrap.
Shakshuka for Breakfast
With all the harissa sauce I made, I wanted a dish I could make in the kitchen that would be fast and simple for breakfast. Then I remembered Shakshuka, a tomato-poached egg-based dish with aromatic paprika, cumin, and chilies.
Shakshuka, just like Harissa, is from the Maghrebi region in North Africa. It later became popularized in Israel in the 1950s and 60s and is now eaten mostly throughout the Middle East.
Regarding food, think of couscous and stewed meats in tagines, a shallow clay pot with a cone-shaped lid. Tagines are ideal for stewing vegetables, braising meats, and steaming couscous. When cooked in it many times, the pot contributes to the taste of the food.
Ingredients and Instructions
First thing first, get yourself some harissa. This will be sauteed with garlic, tomatoes, paprika powder, cumin, and salt. Then, add the eggs to poach. Next, get yourself some delicious ciabatta bread! When toasted, it tastes like a bagel that morphed with sourdough bread. I cut the bread diagonally to create more surface space for the yummy shakshuka eggy goodness.
And like a pizza, sprinkle this dish with crumbled feta cheese, sliced shallots, fresh cilantro leaves, cracked black pepper, extra virgin olive oil, and more paprika powder. Hey, if you are entertaining, top this dish at the table. Get your oohs and ahhs for the day!
See the shakshuka-style harissa egg and toast recipe card for quantities.
Busy Folks: Become a better home cook with tips to help you cook more efficiently on Cook's Notebook tab. You'll also find more detailed steps for the instructions above.
Substitutions
- Harissa Paste - Instead of store-bought, make it at home using the quick and easy harissa recipe that I made accessible using common ingredients found in the North American household or local store. Mine has a slightly sweeter taste than store-bought harissa due to the fire-roasted bell peppers. To season, the spices are just smoked paprika and cumin, which is simple for this recipe since the harissa will provide the flavor punch.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Equipment
Cast Iron Pan - I used the high-rated Lodge 6.5 Inch Cast Iron Pre-Seasoned Skillet to develop this shakshuka-styled recipe for the perfect personal-size meal. However, if you don't have a small cast iron pan, try a non-stick pan close to the 6.5-inch diameter or double the recipe for a 10-inch frying pan.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - I wouldn't suggest storing this dish for later. It is better to eat it immediately. If you plan to eat it later, to store it in the refrigerator, you can place it in a shallow 2-inch pan to cool down quickly. Then, store in an air-tight sealing container. The meal will last up to one day.
- Freezer - I do not recommend freezing because if you try to reheat this dish, it will overcook the eggs.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking tips
- Prep Ahead - All the prep must be done and ready ahead of time since this recipe pace is quick.
- Prevent Overcooked Poached Eggs - Don't be like me the first time you develop this recipe by leaving the eggs on the hot stove after uncovering them; remove them immediately from the heat—the things you do when you multitask! I had to do this dish twice! And be sure to cook on medium heat or even lower to simmer.
- You don't want to overcook the egg yolks shakshuka-styleddish. So prepare your serving area ahead of time. Ensure you have oven mitts and heat-resistant mats to place the hot pan on the table. You'll want to remove it from heat, top it, and serve it immediately!
Frequently Asked Questions
Try my Roasted Harissa Salmon with Paprika Potatoes and Brussels Sprouts recipe. I just created another dish with harissa. Stay tuned. I’ll give you a hint: a juicy Spicy Chicken Burger with Harissa Eggplant, Portabella Mushrooms, and Onions.
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Feta cheese tends to be slightly salty; there is no need to overpower the dish with salt.
The Meghrebi Region comprises Morocco, Tunisia, Libya, Algeria, Mauritania, and the Sahrawi Arab Democratic Republic, where semolina couscous, stewed meats, and vegetables to dishes like shakshuka are common with spices like caraway, cumin, allspice, turmeric, cayenne pepper, and ginger are commonly used.
Breakfast Recipes
Looking for breakfast recipes like this? Try these:
North African Recipes
Looking for North African-inspired recipes like this? Try these:
- Grilled Zhug Ras El Hanout Lamb Chops and Tomato Salad
- Spicy Greek Chicken Meatball Rice Bowl
- Easy and Healthy Spicy Turkey Meatball Kale Soup
- Quick and Easy Lean Baharat Spiced Bean and Lamb Stew
Video
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📖 Recipe
Harissa Egg Toast with Feta Cheese and Olive Oil
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 garlic garlic pressed or minced
- 2 tablespoons of harissa sauce
- 4 grape tomatoes halved
- ¼ teaspoon smoked paprika powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon kosher salt
- 2 large eggs
- 40 g of ciabatta bread 2 slices ½-inch thick and 5-inches long
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon feta cheese crumbled
- ¼ small shallot sliced thinly
- 5 cilantro leaves
- ½ tablespoon extra virgin olive oil
- pinch of smoked paprika powder
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: all the prep must be done and ready beforehand since this recipe pace is quick.
- Soak Shallots: In a small mixing bowl, soak sliced shallots in cold water, gently rub the shallot pieces together for 15 seconds, then set aside.
- Make Tomato Harissa Base: On low-medium heat, heat a small 6.5-inch cast iron pan or a pan of choice to stick to the diameter as pictured; or you can double the recipe and use a 10-inch saute pan. Add olive oil and garlic, frequently stirring to prevent burning.
- Before the garlic browns, add the harissa sauce, tomatoes, paprika, cumin, salt, and salt. Combine by stirring for 15 seconds. This prevents the evaporation of liquids needed to steam the eggs.
- Poach the Eggs: Make two wells in the chunky tomato sauce with a spatula to make space for the two eggs. Crack the eggs on a flat surface and add them inside the wells.
- Cover with a small saucepan lid, cook just enough to cook the egg whites for about 1 to 2 minutes, and remove from the heat. It should be opaque, not translucent.
- Toast the Bread: Toast the slices of ciabatta bread.
- Add the Toppings: Drain the water from the shallots and pat dry with a paper towel. Grind fresh black pepper and sprinkle feta cheese, shallots, and fresh cilantro leaves onto the eggs and sauce.
- Finish with a drizzle of extra virgin olive oil and a pinch of paprika.
Video
Nutrition
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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