Curried Shakshuka


  • 2 Tbsp Harissa olive oil
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 1 Tbsp tomato paste
  • 1 Tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp cumin
  • 2 large cans of diced tomatoes
  • 8 eggs
  • Fresh cilantro, chopped


  1. Preheat the oven to 400 degrees F.
  2. In a large cast iron pan (or an oven proof frying pan) fry the onion in the Harissa Olive Oil until the onion is translucent.
  3. Add the garlic, curry, turmeric, cumin and tomato paste. Stir until fragrant.
  4. Add the tomatoes and let simmer for 5 minutes.
  5. Make a “well” with the back of a spoon and carefully crack an egg in each well.
  6. Transfer the pan to the oven and bake for 10-15 minutes or until the eggs begin to turn white on the top. Do not overcook! The yolk should flow when broken into.
  7. Take pan out of oven and sprinkle with chopped cilantro.
  8. Serve hot with naan bread (when serving take care to not break the eggs).
May 21, 2019 — The Unrefined Olive