Year-round
Main
Miso-Glazed Salmon
with cucumber & sesame rice
30 min·Easy·Serves 4
4.7
Gluten-FreeDairy-Free
Year-roundBreakfast
Harissa Shakshuka
with labneh & za'atar
The North African classic gets a more complex heat from harissa paste, layered over slow-cooked peppers and tomatoes. The eggs are poached directly in the sauce, their yolks still runny when you break through. Labneh and za'atar finish it with cool creaminess and herbal crunch.
10 minPrep Time
35 minCook Time
45 minTotal
4Serves
EasyDifficulty
January 2024Published
Ingredients
Serves 4
2 tbspolive oil
1large onion, thinly sliced
2red peppers, sliced
4 clovesgarlic, sliced
2 tbspharissa paste
1 tspground cumin
1 tspsmoked paprika
2 × 400gtins chopped tomatoes
1 tspsugar
6eggs
150glabneh or thick Greek yoghurt
1 tbspza'atar
handfulfresh coriander or flat-leaf parsley
VegetarianGluten-Free
Method
1
Heat olive oil in a large, deep frying pan over medium heat. Fry the onion and peppers with a pinch of salt for 12–15 minutes until very soft and beginning to caramelise.
2
Add the garlic, harissa, cumin and paprika. Cook for 2 minutes until fragrant.
3
Pour in the tomatoes and sugar. Simmer for 15 minutes, stirring occasionally, until thick and rich. Taste and season.
4
Make 6 wells in the sauce using the back of a spoon. Crack an egg into each well. Cover the pan and cook over low heat for 5–7 minutes until the whites are just set and the yolks are still runny.
5
Dot with spoonfuls of labneh, scatter with za'atar and fresh herbs. Serve directly from the pan with warm flatbreads.
Recipe by Leila Osman · Published January 2024
