Middle Eastern Spiced Shakshuka

Middle Eastern Spiced Shakshuka

For the third time this month, I pushed the tomato sauce in our skillet from one side to the other, swirling in a dollop of Harissa paste. Once the Harissa paste was completely mixed in, it was time for the eggs. They found their place snuggled in the spicy sauce, and cooked there. 

Just as I started mincing parsley for a garnish, it hit me. Why isn't this recipe on the blog? I keep coming back to it, undoubtably because the ingredients are easy to keep on hand. 

Middle Eastern Spiced Shakshuka

When I make shakshuka I eat it with a spoon or a fork--honestly whatever I find first. Lately I've been toasting a piece of sour dough for Oliver, so that he can pile the eggs and spicy tomato sauce on top and eat it like an open face sandwich. You can pretty much each it however you want though, and for whatever meal you want, too! 

Middle Eastern Spiced Shakshuka
Middle Eastern Spiced Shakshuka

Lately, the finishing touch on our spicy shakshuka is a sprinkling of feta cheese, which balances out the bold Harissa paste that is swirled into the sauce. I didn't grow up eating shakshuka, but it's made its way into my standard day. 

Middle Eastern Spiced Shakshuka

Middle Eastern Spiced Shakshuka

Paleo, Primal, Grain-Free    |       |    Print This Recipe

Regular shakshuka gets a swirl of harissa spicy for some spicy flare, and a sprinkle of feta.

Serves: 2   |    Total Time:


  • 4 eggs
  • 1 16-ounce can crushed tomatoes
  • 2 tablespoons Harissa paste (1 if you prefer less spicy)
  • 1/8 teaspoon salt
  • 1/4 cup feta cheese, crumbled
  • 1/2 small white onion
  • 1 red bell pepper
  • 2 tablespoons parsley leaves, minced
  • 1 teaspoon coconut oil


  1. Heat coconut oil in a skillet over medium heat. While it melted, dice the onion and bell pepper. When the oil glistens, add the onion and pepper to the pan. Sauté until the onion is transparent.
  2. Pour the canned tomatoes into the pan, and add the harissa paste. Stir and bring to a simmer.
  3. Using a wooden spoon or spatula, make 4 indents in the tomato where the eggs will sit. Crack one egg into each indent, and place lid on pan. Reduce heat to low. Keep covered until egg whites are fully cooked (I leave my yolks runny, but you can cook the eggs for a bit longer if you prefer your yolks hard).
  4. Sprinkle with feta and minced parsley. Serve hot.