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Tomato-Harissa Poached Eggs

Scott Phillips

Servings: 4

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.


  • 2 Tbs. olive oil
  • 1 small yellow onion, coarsely chopped
  • 1 medium garlic clove
  • 1 28-oz. can chopped tomatoes
  • 1 large red or orange bell pepper, coarsely chopped
  • 3 Tbs. harissa
  • 1/4 tsp. ground cumin
  • Kosher salt
  • 4 large eggs
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 4 pitas, warmed

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 185
  • Sodium (mg): 790
  • Carbohydrates (g): 44
  • Fiber (g): 7
  • Protein (g): 14


  • Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the onion and cook, stirring, until tender, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and their juice, the bell pepper, harissa, cumin, and 1/4 tsp. salt, and bring to a simmer. Reduce the heat to medium, crack the eggs into the sauce, cover, and cook until the whites are set, about 3 minutes. Season each egg with salt. Garnish with the parsley, and serve with the warm pitas.


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Reviews (1 review)

  • lcon1 | 02/11/2017

    Very good and easy to make. If you don't have harissa, you may use sambal oelek and omit the salt.

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