Shakshuka with Feta and Harissa — New Year’s Day Brunch
One-pan shakshuka: silky spiced tomato sauce, soft baked eggs and salty feta. Easy to share and perfect for a relaxed New Year morning.
This raucous one-pan shakshuka is the ideal New Year’s Day brunch: easy to assemble, generous enough to share and uses one pan so clearing up is fuss-free. The harissa gives a celebratory nudge without stealing the show, and crumbled feta adds that salty tang you’ll keep reaching for.
Make it when you want something comforting but a little dressed-up — perfect with thick sourdough for mopping up the sauce and soft yolks. It’s also brilliant for feeding a small crowd: pop it straight on the table and let everyone help themselves.
Ingredients
- 30 ml olive oil — extra-virgin preferred
- 1 brown onion — large, finely chopped
- 3 garlic cloves — finely sliced or crushed
- 1 red pepper — medium, thinly sliced
- 5 ml smoked paprika
- 5 ml ground cumin
- 15 g harissa paste — mild or hot to taste
- 800 g tinned plum tomatoes — two tins (400g each)
- 30 g tomato purée — approx. 2 tbsp
- 5 g caster sugar — 1 tsp, balances acidity
- sea salt — to taste (about 1 tsp during cooking, plus extra for eggs)
- black pepper — freshly ground, to taste
- 6 eggs — large
- 100 g feta — crumbled
- 15 g fresh coriander — leaves picked, roughly chopped
- 15 g fresh flatleaf parsley — leaves picked, roughly chopped
- 1 lemon — cut into wedges, to serve
- 5 ml chilli flakes — optional, for serving
Equipment
- ovenproof frying pan (25–28cm)
Instructions
Preheat the oven to 200°C fan/220°C conventional. Heat the olive oil in an ovenproof frying pan over a medium heat.
Add the brown onion and cook gently until soft and translucent, about 8 minutes. Stir regularly so it doesn't colour.
Add the garlic cloves and sliced red pepper and cook for 3–4 minutes until the pepper softens.
Stir in the smoked paprika, ground cumin and harissa paste and fry for 30 seconds to release the spices' aroma.
Add the tinned plum tomatoes and break them up with the back of a spoon. Stir in the tomato purée and caster sugar. Season with sea salt and black pepper, bring to a simmer.
Reduce the heat to low and simmer gently for 15 minutes until the sauce is thickened but still saucy. Taste and adjust seasoning.
Using the back of a spoon, make six shallow wells in the sauce. Crack an egg into each well, spacing them evenly.
Scatter the crumbled feta over the sauce and transfer the pan to the oven. Bake for 10 minutes for runny yolks, or up to 14 minutes for firmer yolks.
Remove from the oven, scatter over the fresh coriander and fresh flatleaf parsley, finish with a squeeze of lemon and a pinch of chilli flakes if using. Serve straight from the pan.
Tips
- Use an ovenproof frying pan (25–28cm) so you can cook the sauce on the hob and finish in the oven without transferring; it saves time and washing up.
- Balance acidity: if the tomatoes taste sharp, stir in a little extra caster sugar or a knob of butter (10g) to round the flavour.
- To make ahead: cook the sauce up to step 6, cool, then refrigerate in an airtight container for up to 24 hours. Reheat gently, then proceed with eggs and baking.
- If you don't have harissa, use 1 tsp smoked paprika plus ¼ tsp chilli flakes — you'll lose some depth but keep the smoky heat.
- Serve with thick slices of sourdough, toasted brioche or warmed flatbreads for mopping up every last drop.
Substitutions
harissa paste → 1 tsp smoked paprika + ¼ tsp chilli flakes
Stays closefeta → crumbled goat's cheese, same quantity
Stays closefresh coriander → extra parsley or a few basil leaves
Noticeably different
Nutrition
Per serving · estimated
- 320
- Calories
- 15 g
- Protein
- 14 g
- Carbs
- 22 g
- Fat
- 3 g
- Fibre
- 8 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I poach the eggs on the hob instead of baking?
Yes — cover the pan with a lid and cook on the hob over low heat for 6–8 minutes for runny yolks. Baking gives more even results for multiple eggs, though.
How can I make this vegan?
Replace the eggs with firm cubed tofu gently warmed in the sauce and use a plant-based feta. The texture and richness will change, but the dish remains satisfying.
How long will leftovers keep?
Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the hob — add a splash of water to loosen the sauce.
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