Shakshuka with Spinach and Harissa

Shakshuka with Spinach and Harissa

My mom is an article clipper. She reads the newspaper every morning – not the kind that is on the internet – and she clips articles for everyone that she’s close to. Techy stuff for Jack, figure skating/olympic articles for my sister, and of course recipe ideas for me. These bits of recipe inspiration are always helpful because, quite honestly, I often get stuck in my head about what to make and I appreciate the outside perspective.

Shakshuka with Spinach and Harissa

She came to visit a few weeks ago and said “I don’t know how to pronounce this one but it looks really good, why don’t you make something like this?” I hesitated for a second because while I’ve always loved Shakshuka, the reason I didn’t already have a recipe on the blog is that dishes like this are especially challenging to make look cute. Eggs in tomato sauce can be quite… inconsistent… looks-wise.

Then I thought “I’ll do mini skillets!” Anything mini is always cute, right? That way there would be only so much room for the eggs to spread and I planned to top the ugly parts with herbs (food styling pro tip, btw). Except I only had 1 mini skillet and 3 of us to feed. Then I had one of those moments where I stopped to think “what is this crazy life that I have that I’ve just spent an hour plotting how to make shakshuka look cute?” and just got on with it.

Shakshuka with Spinach and Harissa

Cuteness aside, I really love this dish – It’s perfect for this time of year because it’s largely a pantry meal. My version has spinach mixed for extra veggie power and harissa mixed in for extra spice. See the recipe below for instructions to make this whole recipe in one skillet. Since I was dividing this into multiple skillets to serve 3, I made the sauce in a separate pan and stored the extra in the fridge for an impromptu-shakshuka lunch the next day.

Shakshuka with Spinach and Harissa

5.0 from 6 reviews
Shakshuka with Spinach and Harissa
 
Serves: serves 4
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped yellow onion (1 medium onion)
  • 1 red bell pepper, de-seeded and diced
  • 3 medium garlic cloves, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 2 tablespoons harissa paste, optional*
  • 1 (28-ounce) can crushed tomatoes
  • Pinch of cayenne pepper, optional
  • Several big handfuls of fresh spinach
  • Sea salt and freshly ground black pepper
  • 4 eggs
Toppings:
  • ⅓ cup crumbled feta, optional
  • ⅓ cup fresh parsley leaves
  • 1 avocado, diced
  • Toasted slices of ciabatta bread (1 to 2 per serving)
  • Microgreens for garnish, optional
Instructions
  1. Heat the oil in a large 12-inch skillet over medium heat. Add the onion and a few generous pinches of salt and pepper. Add the red pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
  2. Turn the heat to medium-low and add the garlic, smoked paprika and cumin. Stir and let cook for about 30 seconds, then add the tomatoes, harissa paste, if using, and a few more pinches of salt and pepper. Simmer for 15 to 20 minutes until the sauce is thickened. Taste and adjust seasonings, adding the cayenne pepper for more kick, if desired.
  3. Add the spinach and stir until wilted. Make 4 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes.**
  4. Serve with feta cheese, parsley, diced avocado and microgreens, if using. Serve with toasted bread for scooping and enjoy!
Notes
* In this recipe, I used Mina Harissa Mild, which is very mild. Spice levels vary greatly between brands. Add harissa with caution if you’re using another brand and you’re sensitive to spice.

** If you prefer to use smaller skillets as shown in the picture, divide the sauce among the skillets and continue to simmer over medium-low heat. Make wells and crack in the desired number of eggs. Cover and cook until the eggs are set, 5 to 8 minutes.

Make this gluten free by using GF bread.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

37 comments

  1. carlos at Spoonabilities on said:

    The dish looks amazing. I’m looking forward to try this recipe.

  2. Heidi on said:

    May I ask where did you get the cute little copper cups/bowls?
    The Shakshuka looks delicious!

    • Hi Heidi – they’re from Anthropologie!

      • Heidi on said:

        Thank you for responding so fast, I guess they are not available anymore! I love copper! I make all my jam in French copper jam pans.

        • Oh bummer! You might want to check a store – I got them somewhat recently. I’m surprised to see that they’re gone so quick!

  3. Kathy K on said:

    I was so happy to find this recipe this morning, realizing that I had farm-fresh eggs and all of the ingredients on hand. First time making shakshuka and it was deliciousI I made half of the recipe for lunch and look forward to enjoying the remaining sauce with fresh eggs and spinach tomorrow! BTW, your photography is visually stunning and captures the ‘essence’ of each of your recipes (IMHO). Love your cookbook too!

    • Hi Kathy – I’m so glad you enjoyed it and I’m so excited that you had all of the ingredients on hand. Love when that happens 🙂

  4. Mary Helen Markovich on said:

    Love the potholders too! Where are they from?

    • The towel and the square potholder were from Anthropologie at least 2 years ago. I don’t see them in stock anymore – so sorry!

  5. Mackenzie D on said:

    I think you did a great job in making it look cute 🙂 Have you ever thought of doing any sort of posts on food photography / styling tips? I’m a photography and I’ve seldom come across food photos as beautiful as yours.

    • Thank you Mackenzie! I have thought about it, maybe one day 🙂

  6. Jane on said:

    Woke up to this post on Instagram- just when I was trying to decide what was for dinner tonight! So delicious- came together very easily- did use frozen cauliflower rice –
    We all loved it ! Now I need to check out this
    Cookbook

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  8. Ganesh 108 names from ganesha108names.blogspot.com on said:

    I make these all the time. They are delicious!

  9. giselle on said:

    Hello from south of France!!!!
    Here below I put a link just to share with you all about the origin of this simple but so delicious dish….
    My grand mom used to cook it so often! And so do I of course, but yours seems just interesting and quite elegant!!
    Thank you for this good idea!

    https://fr.wikipedia.org/wiki/Chakchouka

  10. Donna from zebest-3000.com on said:

    I’m so hungry right now 🙂

  11. This looks so fantastic! What type of skillet would your recommend buying for something like this? I am preparing my wedding registry and would love to know your thoughts on a good skillet. Can’t wait to make this for my fiance!
    xoxo
    Samantha
    http://www.thenewyorkblonde.com

    • Hi Samantha, the cast iron skillets in the photo are Lodge. I also like Staub’s skillets because unlike regular cast iron, they can be washed and don’t need to be seasoned. Hope that helps!

  12. Mauch Charles from homereviewpro.com on said:

    All kinds of items is fulfill with vitamin and these are essential for health. “Shakshuka with Spinach and Harissa” this item will seem to see yummy. I will cook it today because I like this recipe.

  13. Pingback: Shakshuka with Spinach and Harissa

  14. Johanne from thesunnyside.life on said:

    When I was young and lived in Israel we would stop at an amazing restaurant called Dr. Shakshuka for an early breakfast, late dinner, after dancing the night away. I recommend you make it for breakfast one day.
    Thank you for sharing this recipe, and thanks to your mom for clipping the recipe. -Johanne

  15. Diane on said:

    looks wonderful…however you note to skip the feta if vegan…what about the eggs if you’re vegan?

    • Oh oops, sorry I meant to write “dairy free”…

  16. Maria from almostproperly.com on said:

    Yes!!! From the moment Shakshuka entered our repertoire it has been the answer to just about every easy dinner and almost-empty pantry dinner. Its such a comforting dish. Your version looks fabulous with all those greens added in – and of course, the avocado on top;) YUM!

  17. Sabrina B. on said:

    saw another harissa recipe for the first time recently and then this one, beautiful, looks even better, now I’ll have to make sure to get some harissa, thank you for this!

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  19. Horse names ideas from horsenamesideas.blogspot.com on said:

    I make this dish at least once a week.

  20. ila from mywaytocook.com on said:

    I found your blog via bloglovin. Love you blog and the photos are so awesome.

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  22. Dina from chicagoloansfast.com on said:

    I tried to convince my husband to this but he only said that he will not eat anything with that funny name. What a shame… more for me 😀

    • Ha, well maybe you can just tell him it’s eggs with tomato sauce 🙂

  23. Lauren on said:

    This looks delish however, I’ve always heard that you shouldn’t cook acidic food in cast iron. What are your thoughts on this?

    • Hi Lauren, I think the pan just has to be well seasoned (the new-ish cast iron pans come pre-seasoned). I didn’t have a problem with mine – there was no metallic taste whatsoever. Although you could really use any pan you like for this recipe.

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