Shakshuka is one of those dishes that feels like it's been on every table forever — and for good reason. This version adds prawns and a generous spoonful of harissa, turning a classic into something with a little more heat, a little more substance, and a lot more personality. It works for breakfast, lunch, or dinner, and it comes together in one pan.
Ingredients
Serves 2–4
3–4 eggs
1 tbsp tomato paste
2–3 ripe tomatoes, roughly chopped
1 medium onion, finely diced
1 lb large prawns, shell-on for more flavor or peeled for easier eating
1 tbsp Villa Jerada Harissa
1 tbsp Villa Jerada Shakshuka Blend
3 tbsp good olive oil, plus more to finish
1 cup water
¼ cup cilantro, roughly chopped, plus whole leaves to garnish
Flat-leaf parsley, to garnish
Salt and pepper to taste
Method
In a tagine or large skillet, warm the olive oil over low heat. Add the onion and sweat gently for about 15 minutes, until soft and translucent — don't rush this part, it's the base of everything.
Add the tomatoes, tomato paste, cilantro, harissa, shakshuka blend, a generous pinch of salt and pepper, and the water. Stir to combine and cook until the tomatoes have broken down and the sauce has thickened, about 10–15 minutes.
Nestle the prawns into the sauce. Then use the back of a spoon to make small wells in the sauce and crack one egg into each. Reduce the heat to medium-low, cover, and cook until the eggs are set to your liking and the prawns are cooked through — about 8 minutes for medium-soft yolks.
Season the eggs with a pinch of salt. Scatter whole cilantro and parsley leaves over the top, finish with a drizzle of olive oil, and serve straight from the pan while hot.
The harissa and shakshuka blend are what give this dish its depth. Grab them below.
Watch Mehdi Make It
Here's Mehdi making a classic shakshuka — same technique, same foundation. Just add the prawns and you're there.