Recipes Past & Present – Harissa – March 12, 2021

Courtesy of Murray August, The Lumby Watkins Man

Once you get to know Harissa, you’ll never want to be without this bold, smoky, versatile and sweet spice blend that originated in North Africa.  Combining paprika, smoked paprika, sea salt, ancho chili powder, garlic granules, onion granules, black pepper, coriander, cayenne pepper, spearmint leaf and cumin, this seasoning is all organic. Organic Harissa seasoning is perfect sprinkled over hummus or salads, added to soups, vegetables or stews or combined with EVO as a spicy marinade for roasted and grilled meats.  

You’ll find many recipes calling for Harissa Paste.  Simply combine equal parts of the seasoning with EVO and hot water to get to the consistency you desire.  

Harissa Shakshuka (one-pan meal)


  • 3 tbsp olive oil
  • 1 28 oz can crushed tomatoes with juice
  • 1 large onion, halved and thinly sliced
  • 1 red bell pepper, seeded and diced
  • 1 ½ tbsp Organic Harissa Seasoning
  • ¼ tsp Organic Ground Black Pepper
  • 1 cup fresh spinach
  • 4 eggs
  • 1 tsp Organic Parsley Flakes
  • ⅓ cup crumbled feta cheese
  • 1 avocado, diced (optional)
  • Fresh baguette or bread, toasted


Heat olive oil over medium heat in a 12-inch skillet with lid.  Add onion and red pepper. Cook until onion soft and translucent. Reduce heat to medium-low. Stir in tomatoes with juice, Harissa Seasoning and Black Pepper. Simmer 15 minutes until sauce is thickened. Add spinach and stir until wilted. Make 4 wells in the sauce and crack in eggs. Cover and cook until eggs are set, 5-8 minutes. Remove from heat and sprinkle with parsley, feta and diced avocado.  Serve with toasted bread.

Want to see your favourite recipe here? Watkins or not, I’d be pleased to feature it. You can share it with me at or Box 555, Lumby V0E 2G0.  Maximum length printed 300 words.

Next: Haluski and Kielbasa

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