Holiday Brunch Recipe: Harissa-Spiced Shakshuka with Roasted Peppers and Goat Feta

Recipe by Ryan Benn
Photography by Scott Yavis

Big flavour, bold colour: this shakshuka is full of volume. One of my go-to favourites, this Turkish-inspired classic reigns queen of brunch. Eggs are poached in a spiced tomato and pepper stew that’s infused with  garlic, paprika and enough heat to keep things interesting. It’s hearty, soul-warming and exactly what you need at your next winter (or any!) brunch.

Ingredients

Serves 2 to 4

• 4 large organic eggs
• 1 tbsp extra-virgin olive oil, plus more to garnish
• 1 medium sweet onion, finely diced
• 3 garlic cloves, minced
• 1 10-oz jar roasted red peppers,  drained and finely chopped
• 1 tbsp harissa paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp cayenne powder
• 1 14-oz can crushed San Marzano tomatoes
• 1 tbsp tomato paste
• 1 tbsp honey
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ cup chopped fresh Italian parsley
• ¼ cup goat feta cheese
• ¼ cup hand-torn fresh basil
• 1 avocado, diced

Method

In a large cast iron skillet, heat olive oil on medium. Add onion and cook 5 to 7 minutes. Add minced garlic and cook for 2 minutes, or until fragrant. Add red peppers, harissa, paprika, cumin, coriander and cayenne. Cook 3 minutes to bloom spices. Add tomatoes, tomato paste, honey, sea salt and pepper. Tasting as you go, simmer sauce gently until thickened and flavourful (approximately 12 to 15 minutes). Finish by adding chopped parsley.

Gently crack eggs into individual ramekins. Using the back of a spoon, make wells in the sauce for each egg, then pour in one at a time. Cover skillet with lid to create steam and cook eggs for 5 to 7 minutes for soft-poached texture. Stay close and watch carefully to avoid overcooking. Once eggs are cooked, sprinkle with feta and basil, top with diced avocado and finish with olive oil drizzle.

Place on a trivet and serve directly from skillet, scooping individual portions onto plates. Serve with warm pita or crusty bread to soak up sauce.

Flavour Freestyle 

Why stick to the script? This dish is a safe place for improvisation. Let your inner chef play with creative variations—try adding chorizo sausage, zucchini or spinach.

This recipe appears in Nourish: Adventuring with Whole Foods, a new cookbook from Alive showcasing recipes from a range of talented chefs, including our CEO and publisher, Ryan Benn.