Chickpea Shakshuka with Harissa and Feta

Steps

1. Step 1

   Heat the olive oil in a large (12-inch) skillet over medium heat. Add the onion and a pinch of salt and cook, stirring now and then, until soft and golden at the edges, 6–8 minutes.

   8 min

   • 3 tbsp olive oil
   • 1 yellow onion
2. Step 2

   Add the garlic, cumin and paprika and cook, stirring constantly, until fragrant, about 1 minute. Stir in the harissa and cook 1 minute more.

   2 min

   • 4 cloves garlic
   • 1 tsp ground cumin
   • 1 tsp sweet paprika
   • 2–3 tbsp harissa paste
3. Step 3

   Stir in the roasted red peppers, crushed tomatoes, chickpeas and sugar. Season with salt and pepper. Bring to a simmer, then cook, stirring occasionally, until the sauce thickens enough that a spoon leaves a brief trail, 12–15 minutes. Taste and add more salt or harissa if you like.

   15 min

   • 1 cup jarred roasted red peppers
   • 1 can crushed tomatoes (28 oz)
   • 1 can chickpeas (15 oz)
   • 1 tsp sugar
   • salt
   • black pepper
4. Step 4

   Make 6 shallow wells in the sauce with the back of a spoon. Crack an egg into each well. Season the eggs lightly with salt and pepper.

   3 min

   • 6 large eggs
5. Step 5

   Cover the skillet, lower the heat to medium-low, and cook until the whites are set but the yolks still jiggle, 7–9 minutes. Check at 7 minutes; the whites should be opaque all the way to the yolk.

   9 min, hands-off

6. Step 6

   Scatter the feta and cilantro over the top and drizzle with a little more olive oil. Serve straight from the skillet with warm pita for scooping.

   • 4 oz feta
   • 1/2 cup cilantro leaves
   • 4 pita breads

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026