Shakshuka is a super flavorful baked egg dish that’s perfect for breakfast, brunch, or even dinner. It’s super filling, cheap, fast and easy to make, and the harissa paste and burrata in this recipe really make it pop.

Shakshuka with harissa and burrata

I don’t make a whole lot of eggs in my house because I’m mildly allergic to them and my husband and I are at odds on how done they should be (he likes runny yolks at the expense of not fully set whites, I like fully set whites at the expense of a more medium yolk), so when I do make them, I want to go all out.

This is the perfect example! (But if you want other excellent egg dishes for your brunch party, I recommend bacon jalapeño deviled eggs as well!)

It’s deceptively easy to make and it looks so pretty when it’s done. Plus it’s easy to scale up or down, just by adding the amount of eggs you want.

I like to add the burrata whole, but you can also cut it into pieces if you’re feeding more than two people – it’ll look a little messier, but that’s totally okay!

If you can’t find harissa paste, you can use 1/2 teaspoon of cayenne, chipotle chili powder, or ancho chili powder instead. I used the Trader Joe’s brand – most brands should be gluten free, but if that’s a concern for you, make sure you read the ingredients.

Also – it looks super impressive to serve it still in the pan (and you can absolutely eat it right out of there!), but letting the eggs sit in the hot pan and sauce for too long will cause them to continue cooking, so if you’re one of those people who absolutely needs a completely runny yolk, I recommend serving them into bowls ASAP.

Ready to make it? Here’s the recipe!

If you made it, let us know how much you liked it in the comments or on Instagram!

Shakshuka with harissa and burrata
5 from 4 votes
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Shakshuka with Harissa and Burrata

Shakshuka is a super flavorful baked egg dish that’s perfect for breakfast, brunch, or even dinner. It’s super filling, cheap, fast and easy to make, and the harissa paste and burrata in this recipe really make it pop.

Course Breakfast, brunch
Cuisine Mediterranean, middle eastern
Prep Time 10 minutes
Total Time 28 minutes
Servings 4 servings
Author Sam Harbison

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced small
  • 1 red bell pepper diced small
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 2 teaspoons harissa paste
  • 1 28-oz can crushed tomatoes
  • 1/2 teaspoon kosher salt I used Morton’s
  • 1/4 teaspoon black pepper plus more for sprinkling
  • 4-8 eggs
  • 8 oz burrata room temperature
  • small hand full curly parsley roughly chopped

Instructions

  1. Preheat the oven to 375 degrees F. Heat olive oil in a 12″ oven safe skillet (see notes) over medium-high heat. Once the oil is hot, add the onions and bell peppers and sauté until soft.

  2. Add garlic and cook until fragrant, then add the paprika, smoked paprika, cumin, and oregano and stir until it’s also fragrant. Then stir in the harissa paste.

  3. Next, add the crushed tomatoes, salt, and pepper. Let simmer for 5-10 minutes until slightly thickened.

  4. Take the pan off of the heat. Crack the eggs into the tomato mixture, using a spoon to nestle them in (I like to do 2 eggs per person as a meal, but you can do as many eggs as you want). Bake in oven for 8 minutes for runny yolks, or 10 minutes for medium yolks. Then remove the pan from the oven and nestle the balls of burrata in the sauce (I like to add them whole and let them melt into the sauce, but you can cut them into pieces depending on the number of people you’re serving so that everyone gets some).

  5. Sprinkle with more black pepper and parsley. Serve with a sliced and warmed baguette for dipping. (I like to use Against the Grain brand gluten free baguettes for this, but Schar brand is also good!)

Recipe Notes

You can use any oven-safe skillet for this, but I don’t recommend using cast iron. Acidic foods like tomatoes will strip the seasoning off of traditional cast iron, and even enameled cast iron is not a good choice because it retains heat so aggressively that your eggs will overcook. If you don’t have an oven safe skillet, you can pour the tomato mixture into a baking dish before cracking the eggs in, but you may need to adjust the cook time.