Shakshuka Deviled Eggs

Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang. The recipe yields an extra 1/2 cup of tomato jam—save it to spoon over scrambled eggs, smear on a grilled cheese sandwich, or pair with fish, chicken, or steak. You can also loosen the jam with olive oil and drizzle it over hummus.

Shakshuka Deviled Eggs
Photo: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas
Active Time:
25 mins
Total Time:
35 mins
2 dozen


  • 1 tablespoon extra-virgin olive oil

  • 1 (14.5-oz.) can fire-roasted diced tomatoes, drained and gently pressed to remove excess liquid

  • 1 tablespoon finely chopped garlic (about 3 garlic cloves)

  • 4 tablespoons spicy harissa sauce (such as Mina), divided

  • ¾ teaspoon smoked paprika, divided

  • ¼ cup chopped fresh cilantro, plus more for garnish

  • ¾ teaspoon plus 1/8 teaspoon kosher salt, divided

  • 12 hard-cooked eggs, peeled

  • ¼ cup mayonnaise

  • ¼ cup plain whole-milk yogurt


  1. Heat oil in a medium skillet over medium. Add tomatoes, garlic, 2 tablespoons of the harissa, and 1/2 teaspoon of the paprika. Cook, stirring often and breaking up tomatoes with a spoon, until tomato mixture is mostly dry and flavors are concentrated, 13 to 15 minutes. Remove from heat; stir in cilantro, 1/4 teaspoon of the salt, and remaining 2 tablespoons harissa. Let cool 10 minutes. Transfer tomato jam to a medium bowl, and refrigerate until completely cool, about 30 minutes.

  2. While tomato jam cools, cut eggs in half lengthwise. Carefully scoop yolks into a food processor; set whites aside. Add mayonnaise, yogurt, and remaining 1/2 teaspoon plus 1/8 teaspoon salt and 1/4 teaspoon paprika to processor. Process until smooth, about 30 seconds, stopping to scrape down sides as needed. Spoon mixture into a ziplock plastic bag, and snip 1 corner of bag to make a small hole. Pipe yolk mixture evenly into egg white halves. Top each with about 1/2 teaspoon tomato jam. Garnish with cilantro. Store remaining tomato jam in an airtight container in the refrigerator for up to 1 week.

Updated by Liz Mervosh
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