Skip to main content

Eggs

Spicy Shakshuka Eggs
Ingredients
Enjoy this North African-inspired skillet meal for a hearty vegetarian breakfast, lunch or dinner. Vibrant red harissa sauce adds smokiness and heat.
1 bunch green onions
2 Tbsp. olive oil
1 Tbsp. minced garlic
1/2 (16-oz.) bag frozen tri-colored pepper strips, thawed and patted dry
1 tsp. ground cumin
1/2 tsp. smoked paprika
1 (28-oz.) can crushed tomatoes
1 to 2 Tbsp. harissa sauce
8 large eggs
4 oz. crumbled feta cheese
+ Add to Shopping List
Spicy Shakshuka Eggs

Spicy Shakshuka Eggs

Spicy Shakshuka Eggs
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:20 minutes
directions
Thinly slice green onions, separating white and darker green parts. In a 12" nonstick skillet, heat oil over medium. Add white parts of green onions, garlic and pepper strips. Cook until golden, stirring often, 4 to 5 minutes. Stir in cumin and paprika. Cook 1 minute.
Into skillet, stir in tomatoes and harissa. Reduce heat to medium-low. Cook until slightly reduced, stirring occasionally, 5 to 6 minutes. Season with salt to taste. Add eggs to tomato mixture, spacing out evenly. Season eggs with salt and pepper.
Cover and cook until whites are set and yolks are desired doneness, rotating the skillet halfway through cooking time to cook evenly, 8 minutes. To serve, top with feta and garnish with darker green parts of green onions.
Tip: No harissa? Leave it out or replace with 1/2 tsp crushed red pepper.
Source: Hannaford fresh Magazine, March April 2025
 
 
 
 
 
 
 
 
 
 
loading