Dive into this vegetable packed shakshuka recipe that is mildly spiced with delicious North African flavours like harissa. It’s a great one to create for a special brunch when friends and family come over. Serve it in the pan and let everyone tear off some crusty bread and dig into those runny egg yolks and tomato stew.
This easy yet delicious brunch recipe is the perfect dish to serve up when you’re wanting something special to impress your friends or loved ones and it’s so easy to make. It’s best served by bringing the entire pan to the table and letting everyone help themselves. I love the socialable aspect of a shashuka, but equally you can make a smaller portion just for yourself.
Starting the day with eggs for breakfast is always a good start in my books. They’re incredibly nutritionally dense and full of wonderful protein, making them very satisfying. Talking of protein, this harissa dish is fully loaded with it because you get another hit from the chickpeas too.
Harissa is one of my store cupboard staples – I add it to literally anything to help boost the flavour of my dishes. You could make your own, which is pretty easy to do when you’ve got all of the ingredients. However, it’s just as easy to get a good quality store bought one as it’s more readily available now.
If you’re looking for some more inspiration of how to use harissa paste in your meals why not try some of these recipes:
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Dive into this vegetable packed shakshuka recipe that is mildly spiced with delicious North African flavours. It's a great one to create for a special brunch when friends and family come over. Serve it in the pan and let everyone tear off some crusty bread and dig into those runny egg yolks and tomato stew.
- 6 eggs
- 400 g tinned chickpeas (drained)
- 2 tbsp harissa paste
- 2 tins chopped tomatoes
- 2 tbsp tomato puree
- 2 garlic cloves (minced)
- 1 head of broccoli (florets removed)
- 1 red pepper (diced)
- 1 onion (diced)
- 1 tsp cumin
- 3 tbsp chopped parsley
- 3 tbsp chopped corriander
- 2 tbsp oil (of your choice)
- salt and pepper to taste
Heat a the oil in a large pan with a lid, add the onions, broccoli florets, and red pepper and cook for 5 minutes until the vegetables become tender.
Stir in the minced garlic and cook for 1 minute. Then add the cumin, tomato paste, harissa paste and mix through.
Add the tinned tomatoes, chickpeas and 3/4's of the fresh herbs. Bring to a simmer until the sauce begins to thicken (around 8-10 minutes). Season to taste.
Create 6 nests in the tomato sauce by making small holes in the sauce and crack the 6 eggs into them.
Reduce the heat, and place the lid on the pan. Cook for a further 10 minutes, until the eggs, are fully cooked.
Garnish with the remaining fresh herbs and serve with crusty bread.