Food Recipes Breakfast & Brunch Egg Dishes Shakshuka (Tomato-Pepper Stew with Poached Eggs and Harissa) 4.0 (1) 1 Review This dish of poached eggs set in a hearty paprika-scented stew is deliciously messy and perfect for brunch or dinner. By Michael Solomonov Michael Solomonov Food & Wine Star Chef from Zahav, Federal Donuts, and Percy Street Barbecue (Philadelphia) Food & Wine's Editorial Guidelines Updated on June 8, 2024 Save Rate PRINT Share Close Photo: Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Breanna Ghazali Active Time: 30 mins Total Time: 1 hr Servings: 6 Jump to recipe Freshly cracked eggs are gently poached in a tomato-pepper stew enhanced by aromatic seasonings like smoky paprika and earthy ground coriander seeds. Traditionally, a shakshuka tomato-based sauce features olive oil, peppers, onions, and garlic and is spiced with cumin, paprika, and cayenne pepper. However, in this recipe, chef Michael Solomonov adds harissa, a Tunisian red chile pepper paste, in addition to the usual lineup, giving his Shakshuka recipe an extra kick of flavor. But we’ll caveat: Serving the dish alongside warm pita or crusty bread is necessary to absorb every last bit of sauce left in the pan. Frequently Asked Questions What is traditionally served with shakshuka? Although shakshuka may be eaten on its own — during breakfast, lunch, or even dinner — it’s typically served alongside warm pita or crusty bread, which makes the dish heartier. The bread also serves as a vehicle for sopping up every last bit of the spiced tomato sauce and runny yolks left in the pan, so no shakshuka is ever left behind. Which country is shakshuka from? Shakshuka, also known as shakshouka, is believed to have originated in the Middle East and Northern Africa, possibly Tunisia. Today, however, it’s closely tied to Israeli cuisine and became a staple after it was introduced by North African immigrants.   Notes from the Food & Wine Test Kitchen Balancing the flavors in this simple yet hearty dish is a fine craft. As such, we recommend tasting as you go and adjusting the seasoning to your palate’s liking. Want a little more smokiness? Up the paprika. More spice? An extra spoonful (or two) of harissa might do the trick. That’s all to say: Don’t be shy about spicing the dish; the warm bread and poached eggs will help balance the heat and spice level with every bite. Make ahead Step one of this recipe can be prepared ahead of time and will last up to three days in the refrigerator. Once ready to serve, reheat the tomato-pepper sauce before proceeding to step two, where you’ll gently poach the eggs until the whites are set but the yolks are still runny. Cook Mode (Keep screen awake) Ingredients 1/4 cup extra-virgin olive oil 1 large onion, cut into 1/2-inch dice 1 green bell pepper, cut into 1/2-inch dice 1/2 teaspoon kosher salt, plus more to taste 1 teaspoon sweet smoked paprika 1 teaspoon ground coriander 1 tablespoon harissa 1 tablespoon tomato paste 1 (28-ounce) can diced tomatoes 1/4 cup parsley, chopped 1/4 cup cilantro, chopped 6 large eggs Pita or crusty bread, for serving Directions In a large skillet, heat the olive oil. Add the onion and bell pepper, season with salt, and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the paprika and coriander and cook until fragrant, about 1 minute. Stir in the harissa and tomato paste and cook over low heat for 3 minutes. Add the tomatoes and their juices and simmer over low heat until the sauce has thickened, about 20 minutes. Stir in the parsley and cilantro and season with salt. Raise the heat to moderate. One by one, break the eggs into a cup and add them to the simmering sauce. Poach the eggs until the whites are firm but the yolks are still runny, about 5 minutes. Season the eggs with salt. Transfer the eggs to bowls along with some of the sauce. Serve with warmed pitas or crusty bread. Originally appeared: May 2008 Rate It Print