Shakshuka with Harissa

1. Heat olive oil in a large pan. Add onions, garlic, and Shawarma Seasoning. Sauté for about 5 min until soft.

2. Add red bell peppers, crushed tomatoes and Harissa Sauce. Let it all simmer for 5–10 minutes until thickened.

3. Season with Zaatar and adjust flavours with salt and pepper if needed.

4. Make 10 small wells in the sauce and crack an egg into each one. Cover and let simmer at low heat for 8–12 minutes, until the eggs are cooked to your preference. Or, transfer the sauce to a large ovenproof tray, create small wells in the sauce, add the eggs and bake at 200°C until the eggs are perfectly set. This method makes the dish suitable for serving in large canteens. Though it’s still nice to enjoy shakshuka in your own pan.

5. Finish by sprinkling the shakshuka with crumbled feta and fresh herbs. Serve with pita or flatbread.

Tips!
Add more Harissa Sauce for more heat.
To make the dish dairy-free, skip the feta or use a plant-based alternative.
If serving in individual portions, consider using quail eggs for a unique presentation.

Allergens
Feta cheese: Milk
Zaatar: Sesame
Egg

To make the dish allergen-free, skip the feta or replace it with a dairy-free alternative, and substitute eggs with tofu or another protein option.