This spiced-up riff on shakshuka is a delicious breakfast or brunch! It features a harissa-seasoned sauce, fresh spinach, and creamy avocado.
Who else loves shakshuka?! I’m such a fan of this Middle Eastern and North African breakfast dish that if I see it on a restaurant menu, I’ll almost always order it. But more often, I make it at home.
You can find a traditional shakshuka recipe elsewhere on the blog, but today’s recipe is more of an unconventional twist. I add harissa to the sauce for spiced depth of flavor, and I stir in spinach for a fresh veggie kick. To take it over the top, I pile on avocado slices before scooping it all up with pita. It’s such a delicious breakfast or brunch…or honestly, lunch or dinner.
Mild vs. Spicy Harissa
Store-bought harissa can vary widely in spice level, and the type or brand you use can have a large impact on the final flavor of this dish.
- If you’re sensitive to spice, look for one that’s labeled mild, such as mild Mina Harissa.
- If you want to make a really spicy tomato sauce, choose a spicy harissa, like spicy Mina Harissa or Trader Joe’s. You could even add red pepper flakes for extra heat!
Serving Suggestions
Let’s talk toppings! They’re a fun way to introduce a wider variety of textures and flavors into this recipe. Here are a few of my favorites:
- Chopped fresh herbs, like parsley or cilantro. Microgreens work too!
- Crumbled feta cheese, for salty, tangy flavor
- Sliced avocado, for creamy texture
You’ll also want bread for scooping up the tasty sauce. You can’t go wrong with pita bread, but slices of crusty bread are delicious as well.
Recipe Tips
- Get the sauce nice and thick. You need a thick tomato sauce to support the eggs in this recipe, so don’t cut the simmering time short! I let mine cook for a full 15 minutes before I crack in the eggs.
- Make sure you have a large lidded skillet. You’ll need to be able to cover the pan in this recipe—it’s essential for poaching the eggs evenly and gently.
- Use however many eggs are appropriate for your pan. I list a range for the number of eggs in this recipe, and how many you use is really up to you. There should be a little space between each egg in the pan—they shouldn’t be crowded. In my 12-inch skillet, I can fit up to 5. But if I’m just making this recipe for Jack and me, I stick with 3 eggs. If we have any leftover sauce, I make a personal-sized version the next day!
- Adjust the timing depending on how you like your eggs. How long you cook your eggs will depend on how you like them. I love mine when the egg whites have just set and the yolks are perfectly runny, so I take them off the heat after 5 minutes. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the hot sauce even after you take them off the stove.
More Egg Recipes to Try
If you love this recipe, try one of these delicious egg dishes next:
- How to Make a Frittata (5 ways!)
- Spinach Quiche
- How to Make an Omelette
- Sweet Potato Hash
- Breakfast Sandwich
- Breakfast Egg Muffins
- Or any of these 30 Best Egg Recipes!
Harissa & Spinach Shakshuka
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, stemmed, seeded, and diced
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch cayenne pepper, optional
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste*, see note
- 1 cup fresh spinach, chopped
- 3 to 5 large eggs
- â…“ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado, sliced
- Microgreens, for garnish, optional
- Toasted bread, for serving
Instructions
- Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
- Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
- Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
- Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.
