Preparation

Traditional shakshuka involves chopping onions and peppers, but this version uses kitchen scissors to cut canned tomatoes into ribbons, creating a unique texture while eliminating all knife work. The harissa paste provides complex flavor without measuring multiple spices.

Preparation Steps

1. Open the can of whole tomatoes and hold it over a large skillet. Using kitchen scissors, cut the tomatoes directly from the can into thin ribbon-like strips, letting them fall into the pan along with their juices.
2. Add the harissa paste, olive oil, cumin, smoked paprika, and chickpeas to the skillet. Stir to combine.
3. Turn heat to medium and let the mixture simmer for 10 minutes, stirring occasionally, until slightly thickened. The tomato ribbons will soften but retain some texture.
4. Taste and season with salt and pepper. Make 4 wells in the tomato mixture using the back of a spoon.
5. Crack an egg into each well. Cover the skillet with a lid or aluminum foil.
6. Cook for 5-7 minutes until eggs are set to your preference. The whites should be opaque and the yolks can remain runny.
7. Remove from heat, scatter feta cheese and herbs over the top, and serve directly from the skillet with bread.

Adaptation Tip: Adjust harissa amount based on heat preference—start with 1 tablespoon if concerned about spice level. You can always add hot sauce at the table.