Easy Shakshuka With Harissa and Marinara

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this is one of those dishes where the flavor payoff is wildly disproportionate to the effort. rich, cozy, a little spicy, and deeply savory, but made in a way that feels totally approachable for a weeknight.

taste & texture

this shakshuka hits all the right notes. the sauce is thick, jammy, and deeply tomato-forward thanks to sautéed cherry tomatoes plus a shortcut swirl of marinara.

the harissa adds just enough heat and depth to make the whole dish feel intentional, not spicy for the sake of it.

the eggs cook right in the sauce so the whites are fully set while the yolks stay soft and luxurious, creating that perfect contrast between silky and hearty.

a little feta on top adds saltiness and creaminess, and fresh parsley brightens everything up.

where shakshuka comes from

shakshuka originated in north africa, particularly in tunisia, and later became a staple throughout the middle east.

traditionally, it’s eggs gently poached in a spiced tomato and pepper sauce, often flavored with cumin, paprika, and chili.

it’s meant to be simple, comforting, and shared-usually served straight from the pan with bread for scooping.

how i made this version really easy

instead of starting from scratch with whole canned tomatoes and lots of spices, i used two shortcuts that still deliver big flavor:

• sautéed cherry tomatoes, cooked long enough to burst and turn jammy
• a good-quality jarred marinara to deepen the sauce without extra work

blooming harissa paste and paprika in olive oil gives you that slow-simmered flavor without the time commitment.

the whole dish comes together in one pan, with realistic cooking times that actually work on a home stove.

adding heat with harissa

harissa is the star here. it brings heat, smokiness, and complexity all at once.

i recommend starting with 1 teaspoon and adding more to taste.

you can always dial it up, but you don’t want it overpowering the eggs. cooking it briefly in oil before adding tomatoes is key for unlocking its full flavor.

other ways to customize it

this recipe is flexible and forgiving. a few easy options:

• add sautéed bell peppers or spinach to the sauce
• swap feta for goat cheese, mozzarella, or skip cheese entirely
• add chickpeas or white beans for extra heartiness
• finish with chili flakes, a drizzle of olive oil, or fresh herbs

how to eat it

shakshuka is best eaten straight from the pan. serve it with:

• crusty bread or pita for scooping
• toast or flatbread
• roasted potatoes or sweet potatoes
• or honestly, just a spoon

it works for breakfast, brunch, lunch, or dinner — one of those rare dishes that fits any mood.

storage & leftovers

shakshuka is definitely best fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

for best results, store the sauce separately from the eggs if possible.

reheat gently on the stovetop or in the microwave until just warmed through avoid overheating to keep the eggs from becoming rubbery.

if you like Easy Shakshuka With Harissa and Marinara, you’ll also love these other recipes of mine!

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Baked Whipped Feta and Pumpkin Spinach Dip

Nourishing Veggie Lentil Tortilla Soup

Healthy High Protein Broccoli Cheddar Pasta (Panera Copycat!)

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YiaYia’s Cozy Greek Gigantes

The Best Gluten-Free Weeknight Enchiladas (Vegetarian +15g Protein!)

Lower Carb Buffalo Cauliflower Flatbreads

Greek Girl Spanakopita Dip

are you going to make my Easy Shakshuka With Harissa and Marinara?!

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