# Late-Summer Shakshuka with Shatta, Harissa Sauerkraut, Shatta Tahina and Spiced Coffee > Roasted Early Girl tomatoes make a sweet, concentrated base for soft eggs, golden peppers and tender red okra. Shatta, harissa-spiked sauerkraut and lemony tahina bring heat, crunch and richness to the table, with cardamom-scented coffee alongside. - URL: https://www.chezjk.com/recipes/shakshuka-with-shatta-harissa-kraut-tahina-shatta - Author: Jonathan Katzman - Cooked and photographed: 2021-09-26 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, gluten-free, paleo, nut-free ![Late-Summer Shakshuka with Shatta, Harissa Sauerkraut, Shatta Tahina and Spiced Coffee](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F704e6bae50d8536a.jpg) ## Roasted Early Girl Tomato Shakshuka with Golden Peppers and Red Okra Roasting concentrates the tomatoes before the vegetables come together, keeping the sauce rich rather than watery. Adding the eggs only after the sauce thickens gives tender whites and soft yolks. ### Ingredients - 2 lb ripe Early Girl tomatoes, halved - 2 tbsp extra-virgin olive oil - 1 tsp fine sea salt, divided, plus more to taste - 2 tbsp ghee - 1 large yellow onion, diced - 4 Cornito Giallo peppers, stemmed, seeded and cut into short strips - 8 oz red okra, washed, thoroughly dried and cut into 1-inch pieces - 3 cloves garlic, finely chopped - 1 tsp ground cumin - 8 large eggs - 1/2 cup roughly chopped cilantro leaves and tender stems - 1/2 tsp coarsely ground black pepper ### Instructions 1. Heat the oven to 425°F. Place the tomatoes cut-side up in a rimmed roasting dish, drizzle with the olive oil and season with half the salt. Roast for 30–35 minutes, until collapsed with lightly browned edges. Retain all the juices and roughly crush the tomatoes. 2. Meanwhile, heat the ghee in a wide, deep 12-inch skillet over medium-high heat. Add the onion, peppers and remaining salt. Cook for 8–10 minutes, stirring occasionally, until softened with a few golden edges. 3. Add the dried okra and cook for 5–6 minutes, stirring only occasionally, until lightly browned in places. Lower the heat to medium and stir in the garlic and cumin for 30 seconds. 4. Add the roasted tomatoes and their juices. Simmer uncovered for 8–12 minutes, stirring gently, until the vegetables are tender and the sauce is thick enough to hold a shallow well. Add a splash of water only if it starts catching before the okra is tender. Taste and adjust the salt. 5. Make eight wells in the bubbling sauce and crack an egg into each. Cover and cook over low heat for 5–8 minutes, checking early, until the whites are opaque and just set while the yolks remain soft. For fully cooked eggs, continue until both whites and yolks are firm. 6. Remove from the heat immediately. Scatter with cilantro and black pepper and serve with the separate condiments. ### Notes - Red okra usually loses much of its red color during cooking; avoid extra cooking in an attempt to preserve it. - For guests at increased risk from foodborne illness, use pasteurized eggs for soft yolks or cook the eggs fully. ## Quick Red Shatta Coarsely chopped chiles give juicy heat and texture, while vinegar sharpens the sweet tomatoes and rich tahina. ### Ingredients - 150 g fresh red chiles, such as red jalapeños or Fresno chiles, stems removed - 1/2 tsp fine sea salt - 2 tbsp apple cider vinegar - 1 tbsp fresh lemon juice - 2 tbsp extra-virgin olive oil ### Instructions 1. Finely chop the chiles, retaining the seeds, or pulse briefly in a food processor to a coarse, spoonable texture rather than a paste. 2. Mix with the salt, vinegar and lemon juice. Let stand for 30 minutes in the refrigerator. 3. Stir in the olive oil. Taste and adjust with a little more salt or vinegar as needed. Reserve 1 tablespoon for the tahina and serve the remainder in a small bowl. ### Notes - Remove some seeds and inner ribs before chopping for a milder sauce. - This is a fresh condiment, not a shelf-stable preserve; keep refrigerated and use within 5 days. ## Harissa Sauerkraut Cold, crunchy sauerkraut cuts through the eggs and tahina. Harissa ties its fermented acidity to the warm pepper-and-tomato base. ### Ingredients - 1 1/2 cups plain sauerkraut, lightly drained - 1 1/2 tbsp Zwita harissa, or another gluten-free harissa made without added sugar - 1 tsp extra-virgin olive oil ### Instructions 1. Mix the sauerkraut with the harissa and olive oil until evenly coated. 2. Taste before adding more harissa; both its salt and heat can vary considerably. Keep chilled until serving. ### Notes - Drain without squeezing the cabbage dry so it stays juicy and crisp. ## Shatta Tahina Lemon and cold water turn tahini into a light, creamy sauce. A spoonful of shatta adds chile flecks and enough acidity to keep the sesame richness lively. ### Ingredients - 1/3 cup well-stirred tahini - 2 tbsp fresh lemon juice - 1 tbsp prepared quick red shatta - 1/4 cup cold water, plus more as needed - 1/8 tsp fine sea salt, plus more to taste ### Instructions 1. Whisk the tahini with the lemon juice and salt; it will initially thicken. 2. Whisk in the cold water gradually until smooth and pourable. Add additional water a teaspoon at a time if needed. 3. Stir in the shatta, taste and adjust the salt or lemon. Transfer to a small serving bowl. ### Notes - The sauce thickens as it stands, especially when refrigerated; loosen with cold water just before serving. ## Coffee with Arabic Spices Cardamom gives the coffee a floral aroma, while a restrained amount of cinnamon adds warmth without making the drink sweet. ### Ingredients - 600 ml water - 30 g light-roast coffee, finely ground - 6 green cardamom pods, lightly crushed - 1 small piece cinnamon stick, about 1 inch long ### Instructions 1. Bring the water to a boil in a small saucepan. Lower the heat, stir in the coffee and simmer very gently for 5 minutes, watching closely to prevent it from foaming over. 2. Add the crushed cardamom and cinnamon and continue over very low heat for 2 minutes. 3. Remove from the heat and let stand for 2–3 minutes so the grounds settle. Pour through a fine coffee filter into a warmed small pot and serve in small cups. ### Notes - Keep the coffee unsweetened so its spice and gentle bitterness balance the rich, spicy meal. ## Overall Timing / Workflow The condiments can be ready before the eggs go in, leaving only a short final cook before serving. ### Instructions 1. 0:00 — Heat the oven, prepare the tomatoes and begin roasting. 2. 0:10 — Make the shatta and refrigerate it to rest. Chop the onion, peppers and okra. 3. 0:20 — Start cooking the onion and peppers, then add the okra, garlic and cumin. 4. 0:35 — Add the roasted tomatoes and reduce the sauce. Mix the harissa sauerkraut and whisk together the shatta tahina. 5. 0:45 — Make the spiced coffee and keep it warm. Chop the cilantro and set out the condiments. 6. 0:55 — Once the sauce is thick and the vegetables tender, add the eggs. Cook just until set to your preference and serve immediately. ### Notes - For a quieter morning, roast the tomatoes and make the condiments the day before; refrigerate them separately. ## Plating Keeping the condiments separate lets each person adjust the heat and preserves the contrast between hot shakshuka and cool, crunchy cabbage. ### Instructions 1. Spoon the vegetables into four shallow warm bowls and carefully lift two eggs onto each portion. 2. Finish with the cilantro and black pepper, leaving the egg yolks visible. 3. Set out the shatta, harissa sauerkraut and shatta tahina in separate bowls with serving spoons. Pour the coffee into small cups. 4. Add the tahina and shatta at the table, keeping the sauerkraut alongside rather than stirring it into the hot sauce. ## Leftover Path The vegetable base reheats well, while fresh eggs restore the soft texture that cooked eggs lose on reheating. ### Instructions 1. Refrigerate leftovers within 2 hours in separate covered containers. Use cooked shakshuka and tahina within 3 days and shatta within 5 days. Use the harissa sauerkraut within 5 days or the sauerkraut label's shorter limit. 2. For the best second meal, reserve extra vegetable sauce before adding eggs. Reheat it in a small skillet with a splash of water until bubbling throughout, then make wells and cook fresh eggs in it. 3. If reheating portions that already contain eggs, heat them gently, covered, to 165°F; the yolks will become firm. 4. Stir the tahina and thin it with water as needed. Keep the sauerkraut cold and add it only after reheating the shakshuka. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.