Easy Shakshuka with Harissa Kara Lydon

Kara Lydon Easy Shakshuka with Harissa

Shakshuka (or shakshouka) is a Maghrebi (Northwest African) dish of eggs poached in spicy tomato sauce with peppers, onion and spices. It is typically served for breakfast across the Middle East and North Africa. This harissa shakshuka recipe with feta is just one of many variations. Always serve shakshuka with bread to dip into the saucy eggs.

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Instructions. Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

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Cook for 30 minutes or until vegetables or soft and very sweet. Reduce heat to medium-low or low, when needed, to avoid browning. Finish cooking sauce: Add garlic and spices to the pan. Toast for 30-60 seconds, making sure the garlic doesn't brown. Stir in harissa. Add tomatoes. Season with salt and pepper.

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Instructions. Place a medium-sized frying pan on a medium heat and add the olive oil. Add the garlic when the oil is hot and fry for a minute or two until fragrant. Stir in the harissa paste and cumin. Pour on the chopped tomatoes, add the salt and simmer on a low heat for 10 minutes.

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In a 12-inch cast iron skillet, heat the oil over medium-low heat. Add the diced onions and cook for about 10 minutes, until browned. Add the minced garlic and sauté about 1 minute, until fragrant. Add the diced tomatoes (with juices), tomato sauce, paprika, and cumin, and mix. Add sea salt.

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Instructions. Preheat the oven to 375 degrees Fahrenheit. Heat the olive oil in a oven-safe skillet set over medium-low heat. Once the oil is shimmering, add the onions and sauté until soft, about 5-7 minutes. Add the garlic and harissa; sauté until fragrant, about 60 seconds.

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Instructions. Heat olive oil over medium heat in a 12-inch pan (use either stainless steel or enamel-coated cast-iron skillet). Add the onion, and bell pepper, and cook until both are soft, about 6 to 8 minutes. Reduce the heat to medium-low, and add the garlic, salt, paprika, cumin, and harissa paste.

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Instructions. Heat olive oil in a medium skillet over medium-high heat. Add onion and bell pepper, and cook for 5-7 minutes, or until onion is soft and translucent. Add garlic, smoked paprika and cumin, and cook for an additional minute, until fragrant. Stir in crushed tomatoes and harissa paste.

Easy Shakshuka with Harissa Kara Lydon

Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes. Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste.

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On a medium high blaze, heat the oil and add the onions. Sauté about 3-4 minutes, reduce heat to medium then add the garlic and continue cooking another about two to three minutes. Add the bell peppers and cook another about three to four minutes. Combine the cumin, harissa, paprika and salt in a small bowl and mix together.

Easy Shakshuka with Harissa Kara Lydon

Instructions. Preheat the oven to 375 degrees F. Heat olive oil in a 12″ oven safe skillet (see notes) over medium-high heat. Once the oil is hot, add the onions and bell peppers and sauté until soft. Add garlic and cook until fragrant, then add the paprika, smoked paprika, cumin, and oregano and stir until it's also fragrant.

Easy Shakshuka with Harissa Kara Lydon

Add garlic and cook until fragrant, about one minute. Add paprika, sugar, harissa and tomato paste and stir to combine. Add tomatoes. Season with salt and pepper, to taste. Reduce heat and let simmer until tomatoes begin to thicken and liquid is absorbed, about 10 minutes. Create nests in the tomato stew for the eggs and crack an egg in each nest.

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Set aside. Whisk together the grated garlic, lemon zest, lemon juice, harissa paste, honey and 1/2 cup water. Season generously with salt and set aside. Returning the pan to medium heat, add another 2 tablespoons of olive oil and the red onion. Cook, stirring often for 5-6 minutes or until the onion has softened.

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Green Shakshuka with Harissa and Spinach is a variation of the traditional Shakshuka dish, which typically includes eggs cooked in a tomato-based sauce. This version replaces the tomato sauce with a vibrant green mixture of spinach and spices. Adding harissa, a spicy chili paste, adds a kick of heat and depth of flavor to the dish.

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Instructions. Heat the olive oil and Harissa in an 8" cast iron skillet over medium heat. Add the cumin and the tomato sauce. When the sauce is hot and bubbling gently add in the eggs, sprinkle with a pinch of salt and cover with a lid. Cook 5-10 minutes, depending on how soft/hard you like your eggs. Remove from heat.

Easy Shakshuka with Harissa Kara Lydon

1. In a medium saute pan bring olive oil over medium-high heat. Add onion and garlic and peppers and cook until soft. Add tomatoes and stir well. Add harissa powder and salt and pepper and stir again. 2. Using the back of a spoon make a well in the sauce and gently crack an egg into the well. Repeat with remaining eggs.