Crispy Potato and Egg Shakshuka with Harissa
Ingredients
- 1 poundmedium waxy potatoes
- 3 tablespoonolive oil
- 1yellow onion
- 3 clovesgarlic
- 2 tablespoonharissa paste
- 1 can (14 oz)canned crushed tomatoes
- ½ cupchicken broth
- 6eggs
- ¼ cupfresh cilantro
- ·kosher salt
- ·black pepper
- ¼ teaspooncayenne pepper
Prep
- 01
Cut 1 pound waxy potatoes into 3/4-inch cubes.
- 02
Dice 1 yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Chop 1/4 cup fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and crispy on the edges, 12–15 minutes. Season with salt and pepper, then transfer to a plate.
- 02
Add remaining 1 tablespoon olive oil to the same skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
- 03
Stir in harissa paste and cook for 1 minute, then add crushed tomatoes and broth. Bring to a simmer and cook for 5 minutes to meld flavors.
- 04
Return potatoes to the skillet. Using the back of a spoon, make 6 small wells in the sauce. Crack an egg into each well, then sprinkle with a pinch of salt, pepper, and cayenne.
- 05
Cover the skillet and cook over medium heat for 8–10 minutes, until egg whites are set but yolks remain runny. Scatter cilantro over top and serve straight from the skillet.
Spice Tips
Harissa brings the base heat, but you can dial it up or down: use 1 tablespoon for mild, or add an extra 1/4 teaspoon cayenne for more punch. A splash of hot sauce (Sriracha or Frank's) drizzled over just before serving adds bright, lingering spice. If you prefer earthiness over heat, swap harissa for 1 tablespoon smoked paprika and 1 teaspoon cumin.
This is best served immediately while the eggs are still warm and the potatoes retain their crispness. Shakshuka can be prepped through step 3 up to 2 hours ahead; reheat gently before adding eggs.