Harissa Shakshuka with Whipped Goat Cheese and Fresh Herbs
A vibrant North African-inspired breakfast featuring eggs poached in a smoky harissa-spiced tomato sauce, topped with creamy whipped goat cheese. Perfect for spring brunch gatherings with crusty bread for dipping.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 400g can crushed tomatoes
- 200g cherry tomatoes, halved
- 1 teaspoon sugar
- 6 large eggs
- 150g soft goat cheese, room temperature
- 3 tablespoons cream cheese, softened
- 2 tablespoons milk
- Salt and black pepper to taste
- Fresh coriander leaves for garnish
- Fresh mint leaves for garnish
- Crusty bread for serving
Instructions
Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and red bell pepper, cooking for 5-6 minutes until softened.
Add minced garlic, harissa paste, cumin, and smoked paprika. Stir and cook for 1 minute until fragrant.
Pour in the crushed tomatoes and add cherry tomatoes. Stir in sugar and season with salt and pepper. Simmer for 10 minutes until the sauce thickens slightly.
While the sauce simmers, prepare the whipped goat cheese by combining goat cheese, cream cheese, and milk in a bowl. Whisk vigorously until light and fluffy, about 2 minutes. Season with a pinch of salt.
Create 6 small wells in the tomato sauce using the back of a spoon. Crack one egg into each well.
Cover the skillet and cook over medium-low heat for 6-8 minutes until egg whites are set but yolks remain slightly runny, or cook longer if you prefer firmer yolks.
Remove from heat and dollop generous spoonfuls of whipped goat cheese over the shakshuka.
Garnish with fresh coriander and mint leaves. Serve immediately straight from the skillet with crusty bread for dipping.
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