Bright, savory, and just a touch spicy, this Sunrise Shakshuka Bowl brings a Middle Eastern favorite into a colorful brunch-perfect presentation. Ripe tomatoes simmer into a fragrant paprika- and cumin-infused sauce, gently poaching eggs into sunny pockets of golden yolk.
A swirl of tangy harissa-spiked yogurt adds cooling creaminess, while crisp za’atar-seasoned pita shards deliver an irresistible crunch. Ready in under 30 minutes, it’s an easy, flavor-packed way to start your day.
Ingredients
FOR THE SHAKSHUKA
- 2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, seeded and diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- 1 (14-ounce) can diced tomatoes
- Salt and black pepper, to taste
- 4 large eggs
FOR THE HARISSA YOGURT
- ¾ cup plain Greek yogurt
- 1 tablespoon harissa paste
- 1 teaspoon fresh lemon juice
- Pinch of salt
FOR THE ZA'ATAR CRUNCH
- 1 small pita bread, torn into bite-size pieces
- 1 teaspoon za’atar seasoning
- 1 tablespoon olive oil
- Pinch of sea salt
TO SERVE
- Fresh cilantro or parsley sprigs
- Lemon wedges (optional)
Instructions
- Heat olive oil in a medium skillet over medium heat.
- Add onion and bell pepper; sauté until softened, about 5 minutes.
- Stir in garlic, smoked paprika, cumin, and red pepper flakes; cook 1 minute until fragrant.
- Pour in diced tomatoes, season with salt and pepper, and simmer until sauce thickens, about 8 minutes.
- Meanwhile, whisk yogurt, harissa paste, lemon juice, and salt in a small bowl; set aside.
- Toss pita pieces with olive oil, za’atar, and a pinch of salt; spread on a baking sheet and bake at 350°F until golden and crisp, about 8 minutes.
- Make four small wells in the simmering sauce and gently crack an egg into each well.
- Cover skillet and cook until egg whites are set but yolks remain runny, about 5 minutes.
- Remove lid, spoon harissa yogurt over one side of the skillet, and sprinkle pita crunch on top.
- Garnish with cilantro or parsley and serve hot with lemon wedges on the side.
Notes
Tip: Store leftover sauce and yogurt separately—reheat sauce gently, then add fresh harissa yogurt swirl and crisp pita just before serving.
Adjust the heat by adding more or less harissa paste to the yogurt and red pepper flakes to the sauce. For a gluten-free option, swap pita chips for toasted almond slivers tossed in za’atar.
To save time, prepare the tomato base a day ahead—just reheat gently before cracking in the eggs. Leftovers keep in separate airtight containers for up to 3 days; reheat the sauce on low, then stir in yogurt and fresh pita crunch at serving.
- Customize: Swap cilantro for fresh mint or dill.
- Variation: Top with crumbled feta or olives for extra tang.
