Shakshuka with Rose Harissa


A fabulous alternative to an ordinary omelette with poached eggs in a spicy sauce of tomatoes, peppers, onions and spices. Perfect one pot dish for breakfasts, brunches, lunches or even dinners.

Using Alexandra’s Rose Harissa Paste


3 Tbsp olive oil

1 large onion, diced

1 red bell pepper, deseeded and sliced thinly

2 garlic cloves, minced

700g tomatoes, chopped

Sea salt and black pepper to taste

1/2 tsp ground turmeric

3-4 Tbsp Alexandra's Rose Harissa Paste

3-4 eggs (or more if you like)

Chopped parsley

Crumbled feta (optional)

Crusty bread to serve

  1. Heat oil in a large skillet over medium heat. Add the onions and sauté until soft and translucent - around 5 minutes

  2. Add the peppers and garlic and saute for a further 2-3 minutes.

  3. Add in the tomatoes, salt, pepper, turmeric and Harissa Paste. Bring the sauce to a boil and reduce to medium-low to simmer for 15 minutes, stirring occasionally until the tomatoes are soft and most of the liquid has cooked out.

  4. Make 3-4 holes in the mixture. Break one of the eggs into a small dish and place into one of the holes. Repeat with the remaining eggs until each contains an egg.

  5. Cover the pan and cook over a low heat until the egg whites are set but the yolks are still soft and runny, about 5 minutes.

  6. Garnish with parsley (and feta). Serve immediately with some more harissa and crusty bread

Serves 4

Recipe adapted from Food52: