Seminal Shakshuka - Harissa Tomato & Poached Eggs

A deeply flavored, restaurant-level shakshuka built on slow-cooked peppers, toasted spices, and a thick tomato base. The eggs are gently poached directly in the sauce so the whites are set and the yolks stay perfectly runny. Finished with cool labneh, fresh herbs, and a drizzle of olive oil.

Ingredients

Sauce base

  • 3 tbsp extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 large red bell peppers, diced
  • 5–6 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1–2 tbsp harissa (to taste)
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander (optional)
  • Pinch chili flakes (optional)

Tomatoes

  • 800 g (28 oz) whole peeled canned tomatoes, crushed by hand
  • 1 tsp sugar or honey (only if needed)
  • 1¼ tsp salt (plus more to taste)
  • Freshly ground black pepper

Eggs & finishing

  • 6 large eggs
  • 120 g (½ cup) labneh or thick Greek yogurt
  • Zest of ½ lemon
  • Small squeeze fresh lemon juice
  • Large handful chopped parsley and/or cilantro
  • Extra olive oil for drizzling

To serve

  • Warm pita, flatbread, or crusty bread

Directions

Heat the olive oil in a wide skillet over medium heat.

Add the sliced onion with a small pinch of salt. Cook for 6–8 minutes until softened and lightly golden.

Add the diced red peppers and cook for 10–12 minutes, stirring occasionally, until completely softened and beginning to caramelize. This step builds sweetness and depth.

Stir in the garlic and cook for about 30 seconds until fragrant.

Add tomato paste, harissa, cumin, smoked paprika, coriander, and chili flakes. Stir continuously for about 2 minutes until the tomato paste darkens slightly and the spices become aromatic.

Pour in the crushed tomatoes with their juices. Season with salt and pepper. Add sugar or honey only if the tomatoes taste overly sharp.

Simmer uncovered for 12–18 minutes, stirring occasionally, until the sauce thickens. It should resemble a loose paste — when you drag a spoon through it, the channel should slowly fill back in.

Taste and adjust seasoning. Add more harissa if you prefer additional heat.

Reduce heat to low. Using a spoon, create 6 small wells in the sauce.

Crack each egg into a small bowl, then gently slide into the wells.

Cover the pan and cook for 5–8 minutes until the egg whites are just set and the yolks remain slightly jiggly. For softer yolks, turn off the heat when whites are almost set and allow carryover heat to finish cooking.

Remove from heat.

Dollop with labneh or yogurt. Sprinkle with lemon zest, a small squeeze of lemon juice, chopped herbs, and drizzle lightly with olive oil.

Serve immediately with warm bread.

Notes

The sauce must be thick before adding eggs. If it is too watery, the eggs will overcook before the sauce reduces properly.

For deeper flavor, char the bell peppers under a broiler before dicing and adding to the pan.

Harissa levels can vary widely in heat — start conservatively and increase to taste.

You can crumble feta over the top, add olives, or finish with extra chili oil if desired.

Store leftover sauce (without eggs) in the refrigerator for up to 3 days and reheat before adding fresh eggs.