Harissa & Spinach Shakshuka with Avocado | CookOS

Harissa & Spinach Shakshuka

Name: Harissa & Spinach Shakshuka with Avocado
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup chopped yellow onion; 1 red bell pepper, stemmed, seeded, and diced; ¼ teaspoon sea salt, plus more to taste; Freshly ground black pepper; 3 garlic cloves, minced; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; Pinch cayenne pepper, optional; 1 (28-ounce) can crushed tomatoes; 2 tablespoons harissa paste; 1 cup fresh spinach, chopped; 3 to 5 large eggs; ⅓ cup crumbled feta cheese; ¼ cup fresh parsley leaves; 1 avocado, sliced; Microgreens, for garnish, optional; Toasted bread, for serving

Harissa & Spinach Shakshuka is a spiced Middle Eastern egg dish built on a harissa-seasoned tomato sauce with fresh spinach and creamy avocado. It's a flexible meal that works for breakfast, brunch, lunch, or dinner.

🌍Middle Eastern 🥗Vegetarian 🥗Gluten-Free 🏷️Shakshuka 🏷️Harissa 🏷️Spinach Eggs

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Total

35 min

Servings

Difficulty

Hard

Est. Cost

$32–$53

Recipe Source

View original recipe

From Love And Lemons

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 red bell pepper, stemmed, seeded, and diced
¼ teaspoon sea salt, plus more to taste
Freshly ground black pepper
3 garlic cloves, minced
½ teaspoon smoked paprika
½ teaspoon ground cumin
Pinch cayenne pepperoptional
1 (28-ounce) can crushed tomatoes
2 tablespoons harissa paste
1 cup fresh spinach, chopped
3 to 5 large eggs
⅓ cup crumbled feta cheese
¼ cup fresh parsley leaves
1 avocado, sliced
Microgreens, for garnishoptional
Toasted bread, for serving

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Instructions

1
Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
2
Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
3
Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
4
Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.

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Tips & Notes

Pro tips

Simmer the harissa tomato sauce at least 10–15 minutes to meld spices and reduce slightly before adding eggs.
Create shallow wells in the sauce with the back of a spoon before cracking eggs to prevent them from sliding into pooled liquid.
Add spinach in batches, stirring gently, so it wilts evenly without clumping or overheating the sauce.
Use fresh avocado sliced just before serving to prevent browning; stir it into individual servings for creaminess.

Substitutions

Crushed tomatoes → fresh tomatoes, peeled and chopped (use ~2.5 cups; simmer 20–25 min to concentrate flavor)
Red bell pepper → orange or yellow bell pepper (similar sweetness; green peppers will add more bitterness)
Fresh spinach → frozen spinach, thawed and drained (squeeze out excess moisture to prevent a watery sauce)
Avocado → Greek yogurt or labneh (creamy tang instead of buttery richness)

Storage & make-ahead

Store the cooled tomato-harissa sauce in an airtight container for up to 4 days; reheat gently and poach fresh eggs before serving. Do not freeze avocado or yogurt toppings.