Garlic-Lemon Harissa Shakshuka

Name: Garlic-Lemon Harissa Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 3–4
Cuisine: Middle Eastern
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, thinly sliced; 1 red bell pepper, thinly sliced; 4 cloves garlic, minced; 2 tbsp tomato paste; 800 g canned crushed tomatoes; 120 ml water; 1 1/2 tsp ground cumin; 2 tsp sweet paprika; 1/2 tsp smoked paprika; 1/4 tsp ground coriander; 1/4 tsp red pepper flakes (optional); 1 tbsp harissa paste (optional); 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 6 large eggs; 30 g feta, crumbled (optional); 15 g chopped parsley or cilantro (optional); 1 tbsp lemon juice (about 1/2 lemon)

This shakshuka is a fast, weeknight-friendly skillet of sweet peppers and onions simmered in spiced tomato sauce, with eggs gently poached right in the pan. A spoon of harissa (or chili flakes) adds smoky heat, while a squeeze of lemon at the end keeps it bright and punchy. It’s cozy, high-protein, and perfect with a simple salad or roasted potatoes when you want big flavor without a long cook time.

weeknight
high-protein
one-pan
vegetarian

30 min total · 10 min prep · 20 min cook

Serves 3–4

250 kcal · 16g protein · 20g carbs · 13g fat total

30 cm lidded skillet or sauté pan

Ingredients

Instructions

Make the sauce

Heat the olive oil in a wide skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and lightly sweet, 6–8 minutes.

Add the garlic and cook just until fragrant, 30–60 seconds.

Stir in the tomato paste and cook until it darkens slightly and sticks to the pan a bit, 1 minute.

Add crushed tomatoes and water, then stir in cumin, paprikas, coriander, red pepper flakes (if using), harissa (if using), salt, and pepper. Simmer 8–10 minutes, stirring occasionally, until the sauce thickens and a spoon leaves a trail that slowly fills back in.

Poach the eggs

Reduce heat to low. Use the back of a spoon to make 6 little wells in the sauce.

Crack an egg into each well. Cover and cook until the whites are set but the yolks still jiggle when you gently shake the pan, 5–8 minutes.

Finish and serve

Turn off the heat. Sprinkle with feta and herbs (if using), and squeeze in the lemon juice.

Taste the sauce and adjust salt, pepper, or a little more lemon.

Tip: If the sauce gets too thick before the eggs are done, splash in a little water (1–2 tbsp) and keep the heat low so the bottoms don’t scorch.

Notes

Harissa varies a lot in heat—start with 1 tbsp and add more at the end. For extra protein, stir in 240 g drained canned chickpeas when the tomatoes go in and simmer 5 minutes before adding eggs. Leftovers keep 3 days; rewarm the sauce gently, then poach fresh eggs in it rather than reheating cooked eggs.