A creamy, spicy and aromatic twist on the classic Middle Eastern shakshuka. Harissa, fresh chili and melted American cheese create a smooth, rich sauce that pairs perfectly with eggs and warm bread. This dish works equally well for breakfast, brunch or a cozy dinner at home.
Ingredients
- 1 red onion, thinly sliced
- 1 bell pepper, sliced
- 1–2 garlic cloves, minced (optional)
- 1 can (400 g) chopped tomatoes
- 1 small chili pepper, finely chopped
- 1 tsp cumin
- 1/2–1 tsp harissa, to taste
- 2–3 slices American cheese
- 3–4 eggs
- Olive oil
- Salt and black pepper
- Fresh herbs (parsley or cilantro), for serving
Instructions
1. Prepare the base
Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced red onion and bell pepper. Cook for 5–7 minutes until the vegetables soften and begin to caramelize slightly.
2. Add the spices
Stir in the cumin, harissa and chopped chili pepper. Let the spices toast for about 30 seconds. This helps release their aroma and deepen the flavor of the sauce.
3. Build the tomato sauce
Pour in the chopped tomatoes. Season with salt and black pepper. Reduce the heat to low and let the mixture simmer for 10–12 minutes until it thickens and becomes rich in flavor.
4. Melt the cheese
Add the slices of American cheese directly into the sauce and stir until fully melted. The cheese will give the shakshuka a smooth, silky texture that balances the heat from the harissa and chili.
5. Cook the eggs
Using a spoon, make small wells in the sauce and crack one egg into each space. Cover the pan with a lid and cook for 5–8 minutes, depending on how runny you like the yolks. The steam inside the pan will gently cook the eggs while keeping the sauce bubbling underneath.
6. Serve
Remove the pan from the heat. Finish the shakshuka with a handful of fresh herbs and, if desired, an extra touch of harissa. Serve immediately with crusty bread, toasted sourdough or warm pita.
Notes
- For a milder dish, remove the seeds from the chili pepper or reduce the amount of harissa.
- For extra creaminess, add a splash of full-fat milk or a small knob of butter together with the cheese.
- This shakshuka reheats well and can be stored in the refrigerator for up to one day (without eggs cooked inside).
