Shakshuka
A bold, one-pan North African classic — eggs poached in a spiced tomato and pepper sauce, finished with creamy feta and fresh herbs.
Ingredients
- 6 large eggs
- 3 tablespoons Harissa Extra Virgin Olive Oil the built-in heat and smoky pepper notes are a natural fit here — highly recommended
- 1 large yellow onion finely diced
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- 5 garlic cloves thinly sliced
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper adjust to taste
- 1 can 28 oz whole peeled tomatoes, crushed by hand crushed by hand
- 1 teaspoon Roasted Garlic Sea Salt plus more to taste (layers garlic depth right into the seasoning)
- ½ teaspoon freshly ground black pepper
Toppings
- 3 oz crumbled feta cheese
- A small handful of fresh flat-leaf parsley roughly chopped
- A small handful of fresh cilantro roughly chopped
- Optional finishing drizzle: Harissa Extra Virgin Olive Oil
Instructions
Step 1. Build the base.
- Heat the Harissa EVOO in a large, deep skillet or cast iron pan over medium heat. Once the oil is shimmering, add the diced onion and both bell peppers. Cook, stirring occasionally, for 8 to 10 minutes until softened and beginning to caramelize at the edges. Add the sliced garlic and cook for another 2 minutes until fragrant.
Use your best olive oil. Because the olive oil is the very first thing that hits the pan, its flavor sets the tone for the entire dish. The Harissa Extra Virgin Olive Oil from The Olive Bar infuses the base with a warm, peppery complexity that mimics the spice paste the dish traditionally calls for — it's a genuinely clever shortcut that adds real depth.
Step 2. Bloom the spices.
- Push the vegetables to the edges of the pan and add the cumin, smoked paprika, coriander, and cayenne directly to the center of the pan. Let them toast in the residual oil for about 30 seconds, stirring constantly, until deeply aromatic. Fold the spices into the vegetables.
Season in layers. Adding Roasted Garlic Sea Salt to the sauce as it cooks (rather than just at the end) ensures the flavors are integrated throughout, not just sitting on the surface.
Step 3. Build the sauce.
- Pour in the crushed tomatoes along with ¼ cup of water. Stir everything together and season with Roasted Garlic Sea Salt and black pepper. Bring to a gentle simmer and cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Taste and adjust seasoning.
Don't rush the sauce. The 10 to 15 minutes of simmering is where the magic happens. A thick, deeply flavored sauce is what keeps the eggs properly nestled and prevents them from weeping watery liquid.
Step 4. Add the eggs.
- Using the back of a spoon, create six shallow wells in the sauce, evenly spaced. Crack one egg into each well. Cover the pan with a lid and cook over medium-low heat for 5 to 8 minutes, depending on how you like your yolks. For runny yolks, pull the pan at 5 minutes. For fully set yolks, go the full 8.
Watch the eggs closely. They continue cooking even after you remove the pan from heat, so err on the side of pulling them slightly earlier than you think. Runny, jammy yolks that break into the sauce are the gold standard.
Step 5. Finish and serve.
- Remove from heat. Scatter crumbled feta over the top, followed by the fresh parsley and cilantro. Drizzle lightly with additional Harissa EVOO for an extra kick of flavor and a beautiful glossy finish. Serve immediately, straight from the pan, with plenty of warm bread for scooping.
Shakshuka is one of those rare recipes where simplicity and depth of flavor go hand in hand. Originating in North Africa and beloved across the Middle East, it has earned a devoted following worldwide for good reason: a single skillet, a handful of pantry staples, and less than 30 minutes stand between you and one of the most satisfying meals imaginable. It works equally well for breakfast, brunch, lunch, or a light dinner — and it scales beautifully when you’re feeding a crowd.
The secret is in the foundation. A great shakshuka begins with great olive oil, and that’s where The Olive Bar comes in.
Shakshuka
A bold, one-pan North African classic — eggs poached in a spiced tomato and pepper sauce, finished with creamy feta and fresh herbs.
Ingredients
- 6 large eggs
- 3 tablespoons Harissa Extra Virgin Olive Oil the built-in heat and smoky pepper notes are a natural fit here — highly recommended
- 1 large yellow onion finely diced
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- 5 garlic cloves thinly sliced
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper adjust to taste
- 1 can 28 oz whole peeled tomatoes, crushed by hand crushed by hand
- 1 teaspoon Roasted Garlic Sea Salt plus more to taste (layers garlic depth right into the seasoning)
- ½ teaspoon freshly ground black pepper
Toppings
- 3 oz crumbled feta cheese
- A small handful of fresh flat-leaf parsley roughly chopped
- A small handful of fresh cilantro roughly chopped
- Optional finishing drizzle: Harissa Extra Virgin Olive Oil
Instructions
Step 1. Build the base.
- Heat the Harissa EVOO in a large, deep skillet or cast iron pan over medium heat. Once the oil is shimmering, add the diced onion and both bell peppers. Cook, stirring occasionally, for 8 to 10 minutes until softened and beginning to caramelize at the edges. Add the sliced garlic and cook for another 2 minutes until fragrant.
Use your best olive oil. Because the olive oil is the very first thing that hits the pan, its flavor sets the tone for the entire dish. The Harissa Extra Virgin Olive Oil from The Olive Bar infuses the base with a warm, peppery complexity that mimics the spice paste the dish traditionally calls for — it's a genuinely clever shortcut that adds real depth.
Step 2. Bloom the spices.
- Push the vegetables to the edges of the pan and add the cumin, smoked paprika, coriander, and cayenne directly to the center of the pan. Let them toast in the residual oil for about 30 seconds, stirring constantly, until deeply aromatic. Fold the spices into the vegetables.
Season in layers. Adding Roasted Garlic Sea Salt to the sauce as it cooks (rather than just at the end) ensures the flavors are integrated throughout, not just sitting on the surface.
Step 3. Build the sauce.
- Pour in the crushed tomatoes along with ¼ cup of water. Stir everything together and season with Roasted Garlic Sea Salt and black pepper. Bring to a gentle simmer and cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Taste and adjust seasoning.
Don't rush the sauce. The 10 to 15 minutes of simmering is where the magic happens. A thick, deeply flavored sauce is what keeps the eggs properly nestled and prevents them from weeping watery liquid.
Step 4. Add the eggs.
- Using the back of a spoon, create six shallow wells in the sauce, evenly spaced. Crack one egg into each well. Cover the pan with a lid and cook over medium-low heat for 5 to 8 minutes, depending on how you like your yolks. For runny yolks, pull the pan at 5 minutes. For fully set yolks, go the full 8.
Watch the eggs closely. They continue cooking even after you remove the pan from heat, so err on the side of pulling them slightly earlier than you think. Runny, jammy yolks that break into the sauce are the gold standard.
Step 5. Finish and serve.
- Remove from heat. Scatter crumbled feta over the top, followed by the fresh parsley and cilantro. Drizzle lightly with additional Harissa EVOO for an extra kick of flavor and a beautiful glossy finish. Serve immediately, straight from the pan, with plenty of warm bread for scooping.
Make It Your Own
Shakshuka is one of the most customizable dishes in any kitchen’s rotation. A few variations worth trying:
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Spicy version: Swap the Harissa EVOO for Hot Chipotle Flavored Extra Virgin Olive Oil and use Chipotle Sea Salt instead of Roasted Garlic Sea Salt for a smoky, slow-building heat.
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Herbaceous version: Use Tuscan Herb Extra Virgin Olive Oil as your cooking fat and finish with extra fresh herbs and a crumble of goat cheese.
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Bright and lemony: Finish with a drizzle of Meyer Lemon Flavored Extra Virgin Olive Oil over the top just before serving — it cuts through the richness of the eggs and sauce beautifully.
Shop the Recipe at The Olive Bar
Every bottle of olive oil and every jar of gourmet salt at The Olive Bar is crafted for people who believe the quality of an ingredient matters. The difference between a shakshuka that’s merely good and one that stops conversation is often as simple as what’s in your pan at the start.
Shop Extra Virgin Olive Oils →
Shop Gourmet Sea Salts →
Stop by The Olive Bar in Campbell to taste before you buy — our staff is always happy to help you find the perfect combination for your kitchen.