Eggs in Tomato Sauce (Shakshuka)

Also know as the Israeli dish Shakshuka, this is perfect for a (semi) lazy morning, or for when you feel like eating breakfast for dinner.  Recipe adapted from New York Times.


  • 1 large onion, minced
  • 1 red pepper, cut into thin strips
  • 2 T olive oil
  • 3 cloves garlic, minced
  • a few springs of thyme
  • 2-3 T harissa
  • 1 can (14oz) chopped tomatoes
  • 1 T tomato paste
  • 1 T brown sugar
  • 1 T preserved lemon, minced (optional)
  • pinch of salt
  • 6 large eggs
  • 1/2 c feta, crumbled (1 large handful)
  • chopped parsely and coriander for garnish


  1. In a medium skillet, heat olive oil over low heat, then cook onion and red pepper until softened, about 20 minutes.
  2. Add garlic, thyme, and harissa, and cook, stirring frequently, until aromatic.
  3. Stir in chopped tomatoes, tomato paste, brown sugar, and preserved lemon (if using), and cook until the sauce is reduced to a nice and thick consistency, about 10 minutes.
  4. Gently crack eggs into tomato mixture, sprinkle with feta, cover, and let cook 6 minutes.
  5. Remove skillet from heat, uncover, and let stand 2-3 minutes.  Serve on toast.

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