Shakshuka is a very adaptable dish of eggs poached in harissa-spiced tomato sauce. It can be eaten for any meal of the day and made with whatever veggies you've got lying around, waiting patiently to be used. We're using potatoes in this recipe, but we encourage you to explore other vegetable combinations like bell peppers and carrots - we've even made a delicious shakshuka using fresh okra!
1⁄4 cup olive oil
3 tablespoons harissa (or more! per your liking)
3 yukon gold potatoes (about 11⁄2 cups chopped)
1⁄2 white or yellow onion
4 cloves of garlic
1 (28 oz) can crushed tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
Small handful fresh cilantro
serrano chile (optional: for those who like it hot)
Labneh, thick yogurt, sour cream, or soft goat cheese, for serving (optional)
Toasted bread for serving (optional)
Peel and dice the potatoes (into about 1⁄4 inch pieces). Peel and finely chop the onion and garlic.
Heat olive oil in a large pan over medium-high heat. When hot, add the harissa and stir-fry for
about 30 seconds, until fragrant. Add potato, onion, garlic, cumin, and coriander, stirring occasionally until the onion and potato have softened, about 10 minutes. Periodically scrape the bottom of the pan, but don’t worry about the brown bits (they are good).
Add crushed tomatoes and a big pinch of salt. Stir to combine and bring to a moderate simmer.
Cook, stirring occasionally, until thickened, about 15 minutes.
Slice the chile and set aside. Wash and coarsely chop cilantro.
When the sauce has thickened, taste and add more salt and harissa, if you like. Lower the heat
so the sauce is at a low simmer. Gently crack in eggs over the sauce. (If you’re serving fewer than 4 people, crack in two eggs per person. You will have extra sauce at the end, which you can save for more eggs the next day).
Cover and poach until the whites are just set (about 12 minutes). To serve, spoon two eggs and sauce into each bowl and top with cilantro, sliced chile, and labneh/yogurt/sour cream/goat cheese, and bread.