Slamming Shakshuka

african dish, breakfast, brunch, dinner, eggs, feta cheese, Harissa, poached eggs, runny eggs, seasoning, shakshuka -

Slamming Shakshuka

This awesome recipe comes from our Brand Ambassador Kevin Edge!

Have you ever tried shakshuka? In Kevin's recipe, he uses our Harissa Seasoning, and gently poached eggs in a spicy, spinach-flecked tomato sauce for a nourishing, delicious breakfast, brunch or even dinner. 

Harissa Shakshuka
Serves 2
• 2 tablespoons + 1 teaspoon Ras El Hanout Kickin Harissa rub
• 2 tablespoons extra-virgin olive oil
• 1 chopped white onion
• 1 red pepper, de-seeded and diced
• 3 garlic cloves, minced
• 1 400g can crushed tomatoes
• 1 handful fresh spinach, roughly chopped
• 3 eggs
• 60g crumbled feta cheese
• 20g fresh parsley leaves chopped
• 1 avocado, diced
• Toasted bread, for serving
  1. Heat the oil over medium heat in a large cast-iron skillet. Add the onion and red pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
  2. Reduce the heat to medium-low and add the garlic and 2 tablespoons of Ras El Hanout rub. Stir and let cook for about 30 seconds, then add the tomatoes. Simmer for 15 minutes until the sauce is thickened.
  3. Add the spinach and stir until wilted.
  4. Make 3 wells in the sauce and crack in the eggs, cooking until the eggs are set (5 to 8 minutes depending on how runny you like yours).
  5. Season eggs with 1 teaspoon of Ras El Hanout and sprinkle with feta, parsley and avocado.
  6. Serve with toasted bread for dunking and scooping.

1 comment

  • Sue

    Perfect dish with wonderful flavours – ideal for brekkie, brunch, lunch or dinner. Also a great way to use up ingredients at the bottom of your fridge. Yum.

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