Easy Shakshuka Deviled Eggs
Easy Shakshuka Deviled Eggs is a flavorful and tasty spin on classic deviled eggs! Made with harissa, egg yolks, and topped with a tomato-y jam!
Ingredients
- 1 tbsp Olive oil
- 1 14oz Can fire roasted tomatoes, drained, and excess water squeezed out (*basically you want to get rid of any liquid!)
- 3 cloves Garlic, minced
- 4 tbsp Harissa, divided
- 3/4 tsp Paprika, divided
- 1/4 cup Chopped fresh cilantro
- 1/4 cup Mayonnaise
- 1/4 cup Greek yogurt
- 12 large Hard boiled eggs, peeled
Instructions
- In a medium skillet preheated to medium heat, add the olive oil, tomatoes, garlic, 2 tbsp of the harissa, and 1/2 tsp of the paprika. Cook, stirring often and breaking up tomatoes with a spoon, until tomato mixture is mostly dry and flavors are concentrated about 13 to 15 minutes.
- Remove from the skillet from the heat and stir in the cilantro, 1/4 tsp of the salt, and remaining 2 tbsp of harissa. Let cool the tomato jam cool for 10 minutes and transfer to a bowl.
- While the tomato jam cools, cut the hardboiled eggs in half lengthwise. Carefully scoop out the yolks using the end of the spoon and place the yolks into a food processor. Set the whites aside. Next, add in the mayonnaise, yogurt, and remaining 1/2 tsp plus 1/8 tsp salt and 1/4 tsp paprika to processor.
- Process the egg yolk mixture until smooth, about 30 seconds, stopping to scrape down sides as needed. Spoon mixture into a ziplock plastic bag, and snip 1 corner of bag to make a small hole. Pipe yolk mixture evenly into egg white halves.
- Top each egg with about 1/2 tsp tomato jam. Garnish with cilantro. Store remaining tomato jam in an airtight container in the refrigerator for up to 1 week.
Notes
Recipe is inspired by Food and Wine