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Tomato-Pepper Stew with Poached Eggs and Harissa

  • ACTIVE: 30 MIN

Called shakshuka, this dish of poached eggs set in a hearty paprika-scented stew is deliciously messy. To give his stew an exotic kick, Michael Solomonov adds harissa, a Tunisian red-chile-pepper paste.

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  1. 1/4 cup extra-virgin olive oil
  2. 1 large onion, cut into 1/2-inch dice
  3. 1 green bell pepper, cut into 1/2-inch dice
  4. Salt
  5. 1 teaspoon sweet smoked paprika
  6. 1 teaspoon ground coriander
  7. 1 tablespoon harissa
  8. 1 tablespoon tomato paste
  9. One 28-ounce can diced tomatoes
  10. 1/4 cup chopped parsley
  11. 1/4 cup chopped cilantro
  12. 6 large eggs
  13. Pitas or crusty bread, for serving
  1. In a large skillet, heat the olive oil. Add the onion and bell pepper, season with salt and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the paprika and coriander and cook until fragrant, about 1 minute. Stir in the harissa and tomato paste and cook over low heat for 3 minutes. Add the tomatoes and their juices and simmer over low heat until the sauce has thickened, about 20 minutes. Stir in the parsley and cilantro and season with salt.
  2. Raise the heat to moderate. One by one, break the eggs into a cup and add them to the simmering sauce. Poach the eggs until the whites are firm but the yolks are still runny, about 5 minutes. Season the eggs with salt. Transfer the eggs to bowls along with some of the sauce. Serve with warmed pitas or crusty bread.
Make Ahead
The recipe can be prepared through Step 1 and refrigerated for up to 3 days. Reheat before proceeding.