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    Published: Jul 17, 2022 · Modified: Sep 17, 2023 by Maika · This post may contain affiliate links · Leave a Comment

    Harissa Egg & Toast with Feta Cheese and Olive Oil

    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.

    shakshuka with harissa, tomatoes, poached eggs topped with feta cheese in cast iron skillet

    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.

    Jump to:
    • Cast Iron Quick Breakfast Skillet
    • Shakshuka for Breakfast
    • Ingredients and Instructions
    • Substitutions
    • Equipment
    • Storage
    • Cooking tips
    • Frequently Asked Questions
    • Breakfast Recipes
    • North African Recipes
    • Video
    • Recipe
    • Food safety
    • Have a Comment or Question?

    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.

    personal sized cast iron pan with shakshuka poached eggs in harissa sauce topped with feta cheese in cast iron skillet

    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.

    egg, bread, spices, feta cheese, harissa sauce, shallots and garlic on pizza pan for shakshuka harissa eggs and toast

    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

    What to do with Leftover Harissa?

    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.

    .

    Why such a small amount of salt?

    Feta cheese tends to be slightly salty; there is no need to overpower the dish with salt.

    What does the Maghrebi Region cuisine consist of?

    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:

    • Whipped Cottage Cheese stuffed French Omelet on a round white plate with sliced strawberries and toasted sourdough bread
      French Omelet with Whipped Garlic Herbed Cottage Cheese
    • Whipped garlic herbed cottage cheese in a small round glass bowl
      Healthy Whipped Garlic Herbed Cottage Cheese Spread
    • chorizo beans mushroom simmered eggs in a pan topped with avocado and chopped cilantro
      Piquant Chorizo Beans and Eggs Skillet
    • chickepeas in masala curry topped with poached eggs, sliced avocado and cilantro leaves
      Chickpeas and Egg Masala Skillet
    See more Breakfast →

    North African Recipes

    Looking for North African-inspired recipes like this? Try these:

    • Chicken sweet potato zucchini stew in a tomato base sauce with couscous in a round white pasta bowl on a wooden board
      Spicy Chicken Vegetable Stew with Harissa Tomato Sauce
    • Air fried sliced chicken breast over hot honey glazed root vegetables on a round white plate
      Air Fryer Chicken Breast with Hot Honey Glazed Vegetables
    • Chicken meatball soup with isreali couscous with vegetables in a black bowl
      Chicken Meatballs & Israeli Couscous Vegetable Soup
    • chickpeas and vegetable curry over yellow rice on a white round plate
      Curried Chickpeas and Mushrooms with Spiced Brown Basmati Rice
    See more North African →

    Video

    Recipe

    quick and easy, breakfast, vegetarian, stove top, spicy, 10 minute meal, pollotarian
    Vegetarian
    Middle Eastern, North African, African
    Yield: 1
    Author: Maika Frederic
    Harissa Egg Toast with Feta Cheese and Olive Oil

    Harissa Egg Toast with Feta Cheese and Olive Oil

    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.
    Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

    Ingredients

    Bread & Toppings

    Instructions

    Nutrition Facts

    Calories

    523.76

    Fat

    35.06 g

    Sat. Fat

    8.53 g

    Carbs

    32.49 g

    Fiber

    3.22 g

    Net carbs

    29.27 g

    Sugar

    6.92 g

    Protein

    20.67 g

    Sodium

    1236.12 mg

    Cholesterol

    387.13 mg

    These are calculations based on search results of the ingredient's nutritional information.


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    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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    Welcome. I’m Maika, a former professional culinarian for over a decade. I’ve worked for major hotels such as the PGA National Resort, The Ritz-Carlon Hotel Company, Conrad Hilton, and W Hotel. And as a lifetime passionate cook, my blog is about exploring a world of flavors and experimenting with recipes to create restaurant-quality quick and easy dishes that will excite the taste buds.

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