So I’m really outdoing myself here with the Middle Eastern/Jewish recipes no? This is one that I know some (all?) of you have made before, and everyone loves. It was an amazing holiday season this year with several days in Texas with my big, warm, wonderful family, New Years at a friend’s beautiful home north of NYC with Chris and many lovely people, and a trip to Chamonix with my brother Nathan. After a holiday season full of giant, heavy feasts complete with cheese plate pre-dinner and decadent dessert as well as much eating out, I’m very ready to go back to healthy home cooking.

Shakshuka is a great one pot meal for so many reasons – its super healthy,  super quick at ~20 min start to finish, and very versatile (you can substitute or add just about any veggies you may have in your fridge, change up the herbs, and increase, skip or switch the harissa for pepper flakes.) The quantities below are about right for a hearty, healthy dinner for 2. Red wine is highly recommended as an accompaniment!

(PS – Harissa is a Middle Eastern and North African fire-in-your-mouth spice paste available at most Whole Foods-y type super markets and … on Amazon prime. You should have it. You should have it yesterday.)



  • Olive oil
  • 1 small yellow onion, chopped
  • 2 Poblano peppers or 1 red or green pepper, chopped
  • 18oz can chopped tomatoes
  • 1 tbsp harissa
  • 4 sprigs thyme
  • 4 eggs
  • 1/3 C crumbled feta
  • Handful chopped parsley
  • Freshly ground pepper
  • Crusty baguette


  1. Sautee the onion in a generous amount of olive oil for a few minutes until translucent. Then add the harissa and green pepper and sautee for another couple of minutes until the pepper starts to soften.
  2. Pour in the canned tomatoes and turn up the heat so that some of the liquid will evaporate and everything stews together. While this is happening de-leaf the thyme sprigs and add the leaves to the mix.
  3. Make 4 wells for the eggs. OK this is not entirely necessary but I kind of like to do it. It just all looks more organized. Crack them in and cover until the eggs are set to your liking – anywhere from sunny side up to yolk cooked through.
  4. Turn the heat off, crumble the feta on top, and grind a generous amount of pepper over the top. Last, throw on the parsley.
  5. Serve with your nice crusty bread.

3 thoughts on “Shakshuka

  1. @Chris, way to make the obligatory supportive boyfriend comment. love it.

    naomi, what if you don’t really loooooove eggs but just kinda tolerate them? will this taste really egg-y?

  2. OMG, I love shakshuka–we seriously have it about once a week. Probably one of my favorite foods in the world.

    By the way, I’ve been looking for a really good harissa recipe for some time now. The kind I typically make is pretty good: dried guajillos and dried anchos that have been rehydrated in boiling water and seeded, whirred in the food processor with olive oil, cumin, coriander, caraway, salt, and garlic. However, in Chicago my fav Middle Eastern store made harissa with fresh chiles, so the harissa was bright red and fresher tasting. I still haven’t found a perfect recipe, so please, please, please if any of you all find one with fresh peppers, let me know! That stuff is like crack…..

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