Spicy Harissa Shakshuka

Spicy Harissa Shakshuka

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Perfect for: Herby, Easy Dinner, Weekend Brunch
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 brown onion, finely diced
  • 1 red capsicum, deseeded and diced
  • 3 garlic cloves, crushed or finely chopped
  • 2 tbsp MasterFoods™ Harissa Middle Eastern Spice Blend, plus extra for seasoning
  • 2 tbsp tomato paste
  • 2 x 400 g tins whole peeled tomatoes
  • 4 large eggs
  • ½ bunch fresh coriander, chopped
  • Method:
    1. In a large non-stick pan, heat oil over medium heat. Add the onion and cook for about 2 mins or until translucent. Add in the capsicum and garlic, cooking for another 6 mins.
    2. Spice it up by adding the Harissa Blend, then give it a stir to ensure all the vegetables are coated (be careful not to burn the spices). Stir in the tomato paste, coating everything and cooking until the paste turns a dark maroon-red colour, about 30 secs.
    3. When the mixture becomes stiff as you stir, add the whole peeled tomatoes and break them down into a pulpy consistency with the spoon. Lower the heat to medium-low and simmer for 10 mins until the colour is a deep fiery red, stirring occasionally, so the sauce doesn’t stick to the bottom of your pan.
    4. Using the back of the spoon, make four small shallow holes in your sauce and crack an egg into each hole. Cover the pan with a lid, reduce the heat to low and cook for 5-7 mins, or until cooked to your liking.
    5. To serve, scatter fresh coriander on the top, drizzle with extra virgin olive oil and shake a generous amount of Harissa on top. Place in the middle of the table with your favourite crusty bread to dip and enjoy!


    Whole peeled tomatoes are used in this recipe because you can control the texture and amount of liquid you add into the recipe. For dishes requiring more of a liquid consistency, diced or crushed tomatoes are best.

    Eggs are amazing things, with two distinct parts that cook and set at different temperatures. Egg whites set at a lower temperature (62-65 °C) to yolks which set between 65-70 °C.

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