Cottage Cheese & Harissa Shakshuka
Ingredients
- 2 tablespoonsolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 tablespoonsharissa paste
- 1 can (28 oz)crushed tomatoes
- ½ teaspoonsmoked paprika
- ¾ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¾ cupcottage cheese
- 4 largeeggs
- ¼ cupcilantro
- 1 wholelemon
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the onion until softened, about 5 minutes.
- 02
Add minced garlic and stir for 30 seconds until fragrant.
- 03
Stir in 2 tablespoons harissa paste and cook for 1 minute to bloom the spices.
- 04
Pour in the crushed tomatoes, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 8 minutes, stirring occasionally, until the sauce thickens slightly.
- 05
Drop spoonfuls of cottage cheese (about 3/4 cup total) into the sauce, spacing them evenly—don't stir. The cottage cheese will soften into creamy pockets.
- 06
Make 4 small wells in the sauce and crack an egg into each. Cover the skillet, reduce heat to medium-low, and cook for 5–7 minutes until the egg whites are set but yolks are still runny.
- 07
Remove from heat. Squeeze fresh lemon juice over the top, scatter cilantro, and serve directly from the skillet with crusty bread.
Spice Tips
For milder flavor, reduce harissa to 1 tablespoon. For serious heat, stir in 1/4 teaspoon cayenne pepper along with the harissa, or finish with a pinch of red pepper flakes. A dollop of Greek yogurt on top adds cool creaminess that plays beautifully against the spice.
Harissa varies in heat level by brand; start with 2 tablespoons and add more if you want extra punch. Leftovers keep refrigerated for 2 days and can be gently reheated—best served warm, not piping hot, to protect the yolk runiness you've earned.