Shakshuka with Harissa and Cumin Spiced Tomato Sauce

10 min
Prep Time
45 min
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1 1/2 Tbsp Ground Cumin
1 1/2 Tbsp Smoked Paprika
1/2 cup Carrots, small dice
1/2 cup Celery, small dice
1 cup Onion, small dice
1-Quart Red Pack Crushed Ground Tomatoes (EH99)
3 Tbsp Harrisa Paste
1/2 tsp Granulated Sugar
10 each - 1 flat Eggs, large
2/3 cup Feta Cheese, crumbled
Kosher Salt and Black Pepper to taste
1/3 cup Fresh Parsley, chopped
1/3 cup Fresh Cilantro, chopped


Harissa and Cumin Spiced Tomato Sauce

  • In a Large sauce pan or Rondeau set to medium high heat, add vegetable oil.
  • Add smoked paprika and ground cumin and stir periodically for 30 seconds or until fragrant.
  • Add onions, celery, and carrots to the sauce pan; Season with salt and pepper and stir periodically for 8 minutes or until onions are translucent.
  • Add the harissa and Redpack Crushed Ground Tomatoes to the sauce pan. Reduce to a low simmer and cook, stirring occasionally for 30 minutes.
  • Adjust the seasoning with kosher salt and black pep-per before serving.

Shakshuka Assembly

  • Pre-heat oven to 350° F.
  • In an oven safe baking dish layer the tomato sauce.
  • Use your large spoon to make small wells In the sauce and crack the eggs into each well.
  • Cover the pan and bake for 5-8 minutes, or until the eggs are cooked to desired doneness.
  • Garnish with chopped cilantro and parsley. Sprinkle Feta Cheese on top, if desired.