Shakshuka-Style Pepper and Egg Stir-Fry

Name: Shakshuka-Style Pepper and Egg Stir-Fry
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil; 1 medium (about 6 oz) (170 g) medium yellow onion, halved and cut into ¼-inch (6 mm) slices; 2 large (about 1 lb) (450 g) red bell peppers, stemmed, seeded, and cut into ½-inch (1.25 cm) strips; 3 cloves (9 g) garlic cloves, thinly sliced; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) sweet or smoked paprika; 1½ tbsp (25 g) harissa paste, plus up to 1½ tsp more to taste; 4 medium (about 12 oz) (340 g) ripe plum tomatoes, cored and cut into ¾-inch (2 cm) chunks; ¾ tsp (3 g) kosher salt, divided: ½ tsp for the vegetables, ¼ tsp for the eggs; 6 large (300 g) large eggs, cracked into a bowl and beaten with ¼ tsp of the salt until no streaks remain; ¼ cup (12 g) fresh flat-leaf parsley or cilantro, roughly chopped; 1 tbsp juice (15 ml) lemon, freshly squeezed (about ½ lemon); 2 oz (55 g) feta cheese, crumbled (optional)

From the MyKitchenBank Kitchen

All the smoky, spiced flavor of shakshuka in a fast skillet stir-fry. Peppers and tomatoes are seared hot with cumin and harissa, then softly scrambled eggs are folded through for a saucy, silky finish in about 25 minutes.

Prep: 15 min
Cook: 14 min
Total: 29 min
Makes: 3 servings (about 4 cups / 900 g total)

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Ingredients

3 servings

3 tbsp (45 ml) extra-virgin olive oil
1 medium (about 6 oz) (170 g) medium yellow onion, halved and cut into ¼-inch (6 mm) slices
2 large (about 1 lb) (450 g) red bell peppers, stemmed, seeded, and cut into ½-inch (1.25 cm) strips
3 cloves (9 g) garlic cloves, thinly sliced
1 tsp (2 g) ground cumin
1 tsp (2.5 g) sweet or smoked paprika
1½ tbsp (25 g) harissa paste, plus up to 1½ tsp more to taste
4 medium (about 12 oz) (340 g) ripe plum tomatoes, cored and cut into ¾-inch (2 cm) chunks
¾ tsp (3 g) kosher salt, divided: ½ tsp for the vegetables, ¼ tsp for the eggs
6 large (300 g) large eggs, cracked into a bowl and beaten with ¼ tsp of the salt until no streaks remain
¼ cup (12 g) fresh flat-leaf parsley or cilantro, roughly chopped
1 tbsp juice (15 ml) lemon, freshly squeezed (about ½ lemon)
2 oz (55 g) feta cheese, crumbled (optional)

Equipment (5)

12-inch (30 cm) large nonstick or carbon-steel skillet or wok
Wooden spoon or flexible spatula
Medium mixing bowl
Chef's knife and cutting board
Measuring spoons

Steps

Before you start

Cut all vegetables before you turn on the heat; the stir-frying moves quickly.
Harissa brands vary a lot in heat and saltiness. Start with the lower amount given and add more at the end.
Beat the eggs with their salt in a bowl and keep them next to the stove.
Use a large 12-inch (30 cm) skillet or wok so the vegetables sear instead of steaming.

1
Sear the peppers
- Heat the olive oil in a 12-inch skillet over high heat until it shimmers, about 1 minute.
- Add the sliced onion and pepper strips with ½ tsp of the salt.
- Stir-fry, tossing every 30 seconds or so, for 5 minutes.
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Ready when: Peppers are bright, blistered in spots with brown edges, and just starting to soften but still have bite.
Tip: Don't overcrowd the pan. If your skillet is small, cook the vegetables in two batches.
2
Bloom the spices
- Reduce the heat to medium.
- Push the vegetables to the sides, add the garlic, cumin, paprika, and 1½ tbsp harissa to the center, and stir for 30 seconds.
- Then toss everything together.
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Ready when: The mixture smells fragrant and the harissa darkens slightly; garlic is pale gold, not brown.
Tip: If the pan looks dry and the spices stick, add a splash of water.
3
Cook down tomatoes
- Increase the heat to medium-high.
- Add the tomato chunks and cook, stirring often, for 4 to 5 minutes.
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Ready when: Tomatoes have broken down into a thick, jammy sauce coating the peppers, with little watery liquid left in the pan.
Tip: If the pan is still soupy, cook another minute. Watery sauce will make the eggs rubbery and pale.
4
Add the eggs
- Reduce the heat to low.
- Spread the vegetables into an even layer and pour the beaten eggs over the top.
- Let them sit undisturbed for 15 seconds, then gently fold with a spatula, pushing from the edges to the center, for 1 to 2 minutes.
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Ready when: Eggs form large, soft, glossy curds that are set but still slightly wet. They finish cooking in the residual heat.
Tip: Pull the pan off the heat while the eggs still look slightly underdone to avoid dry, tight curds. Eggs should reach 160°F (71°C).
5
Finish and season
- Remove the pan from the heat.
- Stir in the lemon juice, then taste.
- Add up to 1½ tsp more harissa if you want more heat.
- Scatter the parsley and the feta, if using, over the top.
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Ready when: The flavor is bright, smoky, and balanced; the eggs are tender and the sauce is glossy.
Tip: Serve right away. The eggs keep cooking and firm up as they sit in the hot pan.

Good to know

Tips

Serve with warm pita, crusty bread, or over rice to soak up the sauce.
High heat early on gives the peppers a charred, smoky flavor. Keep them moving so they don't scorch.
For a runnier, more traditional shakshuka texture, add 2 tbsp water with the tomatoes. For a drier stir-fry, cook the tomatoes longer.
Salting the eggs before cooking helps them stay tender and cook evenly.

Make ahead

"The pepper and tomato base (steps 1–3) can be cooked up to 2 days ahead and refrigerated. Reheat it in the skillet over medium-high heat until bubbling, then continue with the eggs."

Storage & reheating

"Best eaten immediately. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat for 2 to 3 minutes, or microwave at 50% power in 30-second bursts, until steaming hot (165°F / 74°C). Not recommended for freezing, as the eggs turn watery and spongy."

Substitutions

harissa paste → 1 tbsp tomato paste plus ½ tsp cayenne or red pepper flakes. Gives similar color and heat but less smoky depth.
ripe plum tomatoes → 1 cup (240 g) canned diced tomatoes, well drained. Cook 1 to 2 minutes longer to thicken the sauce.
feta cheese → Crumbled goat cheese or omit. Omit for dairy-free.
fresh flat-leaf parsley or cilantro → Fresh cilantro or mint. Use the same amount.