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Spicy Harissa Shakshuka


  • Spray ‘Fry Light’ extra virgin olive oil (EVOO)

  • 1 1/3 cups chopped onions

  • 1 cup thinly sliced bell peppers, any colour

  • 2 cloves garlic, minced or to taste

  • 1 tin chopped tomatoes

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ to 1 tablespoon Spice&Easy Harissa to taste

  • 1/4 cup finely chopped parsley to garnish


Spray skillet over medium heat. Stir in the onion, bell peppers, and garlic ; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes

Combine the tomatoes, cumin, salt, pepper and Spice&Easy Harissa into a bowl and mix briefly. Pour the tomato mixture in the skillet and stir to combine.

Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make 4 to 6 indentations in the mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes.

Sprinkle with chopped parsley before serving.

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1 Comment

Emily Spinks
Emily Spinks
Dec 03, 2020

Love this recipe! I cook this often and add a little grated light cheddar on top for a treat.

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