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Mediterranean Vegetable Shakshuka with Harissa Tomato Sauce inspired by Cobblestones of Lowell
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Inspired by Cobblestones of Lowell
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Mediterranean Vegetable Shakshuka with Harissa Tomato Sauce

Main Course Vegetarian
This hearty vegetarian shakshuka features a colorful medley of roasted vegetables simmered in a rich tomato harissa sauce. Baked eggs nestle among the vegetables, their yolks providing a creamy contrast to the spicy sauce when broken. The North African-inspired dish employs a two-step cooking method - first roasting the vegetables to enhance their natural sweetness, then combining them with the aromatic sauce for a deeply flavored base.
Prep Time 25 mins
Cook Time 45 mins
Total Time 70 mins
Servings 6

Ingredients

  • 1 medium eggplant (Diced into 1-inch cubes)
  • 2 medium russet potatoes (Peeled and diced into 1/2-inch cubes)
  • 1/2 head cauliflower (Cut into small florets)
  • 1 large red bell pepper (Diced)
  • 1 large yellow onion (Diced)
  • 4 cloves garlic (Minced)
  • 1/4 cup olive oil (Divided)
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 2 tbsp harissa paste (Adjust to taste for spice level)
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup vegetable broth
  • 1 tsp honey (Optional, to balance heat)
  • 6 whole large eggs
  • 1/2 cup feta cheese (Crumbled)
  • 1/4 cup fresh parsley (Chopped)
  • 1/4 cup fresh cilantro (Chopped)
  • 1 whole lemon (Cut into wedges for serving)
  • 1 tsp kosher salt (Plus more to taste)
  • 1/2 tsp black pepper (Freshly ground)

Tools You'll Need

  • Large oven-safe skillet or cast iron pan
  • Baking sheet
  • Chef's knife
  • Cutting board
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Can opener

Chef's Tip

For perfectly set whites and runny yolks, cover the skillet when adding the eggs to the shakshuka. The trapped steam helps cook the whites from the top while keeping the yolks creamy. Remove from heat when egg whites are just set - they'll continue cooking from residual heat.

Instructions

  1. Preheat oven to 425°F. Toss eggplant, potatoes, and cauliflower with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large baking sheet.
  2. Roast vegetables for 25-30 minutes, stirring halfway, until tender and beginning to brown.
  3. Meanwhile, heat remaining tablespoon of olive oil in a large, deep, oven-safe skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5-7 minutes.
  4. Add garlic, cumin, paprika, and coriander, cooking until fragrant, about 1 minute.
  5. Stir in harissa paste, then add crushed tomatoes, vegetable broth, honey (if using), remaining salt and pepper. Simmer for 10 minutes until slightly thickened.
  6. Reduce oven temperature to 375°F. Add roasted vegetables to the tomato sauce mixture, stirring gently to combine.
  7. Using the back of a spoon, create 6 wells in the vegetable mixture. Carefully crack an egg into each well.
  8. Transfer skillet to the oven and bake for 8-10 minutes, until egg whites are set but yolks are still runny (or longer for more set yolks).
  9. Remove from oven, sprinkle with crumbled feta cheese, parsley, and cilantro.
  10. Serve immediately with lemon wedges and crusty bread on the side.

Plating

Serve the shakshuka directly in the cooking vessel, placing it on a heat-resistant surface at the table. For individual servings, carefully spoon a portion containing one egg and surrounding vegetables into a shallow bowl, maintaining the egg's integrity. Garnish each serving with additional feta, fresh herbs, and a lemon wedge. Provide warm pita or crusty bread on the side for dipping.

Storage & Reheating

Leftover shakshuka (without the eggs) can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium heat, then create wells and add fresh eggs, following the original cooking instructions. The vegetable mixture also freezes well for up to 3 months - thaw overnight in the refrigerator before reheating and adding fresh eggs.

About This Recipe

This hearty vegetable shakshuka draws inspiration from North African and Middle Eastern traditions, adapting the classic tomato and egg dish with roasted Mediterranean vegetables. The distinctive combination of eggplant, potato and cauliflower creates substantial texture while the harissa-spiced tomato sauce provides a vibrant foundation. The dish showcases how simple ingredients can transform into a satisfying meal through thoughtful seasoning and layered cooking techniques.

How did it turn out?

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