This is a quick version of a Middle Eastern dish called shakshuka. Harissa, a spicy North African pepper paste, adds a complex, mellow heat in place of the more traditional fresh chile peppers. Feel free to add extra heat with red pepper flakes or more harissa.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
3 Tbs harissa is too spicy. I like HOT, but this was too much. Perhaps 3 tsp instead. No time given for simmering the sauce, except for 3 minutes to poach the eggs in the sauce. Took more than 3 minutes to poach the eggs. Was this recipe tested?
Very good and easy to make. If you don't have harissa, you may use sambal oelek and omit the salt.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.