Fusion Kitchen · Brunch
Spicy Harissa Cheese Dumplings with Eggs
Shakshuka and Harissa Pierogi Brunch
A Polish-Israeli-North African brunch original, classic Polish potato and cheese pierogi pan-fried until golden then served in a quick shakshuka sauce of harissa, tomato, and egg so the Eastern European dumpling tradition and the Middle Eastern spiced egg dish and the North African chilli heat are all structurally present in one extraordinary brunch plate.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
620Calories
28gProtein
28gFat
68gCarbs
12gSugar
6gFiber
820mgSodium
372mgChol
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Instructions
1
Prep
Dice onion and red pepper finely. Grate garlic. Chop parsley and mint. Crumble feta. Have harissa, honey, paprika, cumin, canned tomatoes, salt, sugar, eggs, and oils measured and ready.
2
Boil
Cook pierogi in salted boiling water according to packet instructions until they float, 3–4 minutes. Drain and pat dry thoroughly with paper towel.
3
Fry
Heat butter and neutral oil in a wide frying pan over medium-high. Fry pierogi 2–3 minutes per side until deeply golden and crispy. Remove and set aside.
4
Saute
Heat olive oil in a separate wide pan over medium. Add onion and red pepper, cook 5–6 minutes until softened. Add garlic, harissa, honey, paprika, and cumin; stir 1–2 minutes until fragrant.
5
Simmer
Add chopped tomatoes, salt, and sugar. Simmer 8–10 minutes over medium heat until sauce thickens noticeably. Nestle fried pierogi into sauce, pressing slightly. Make 4 wells and crack one egg into each.
6
Steam
Cover with a lid and cook over low-medium heat 5–6 minutes until egg whites set but yolks remain runny. Check doneness by gently pressing whites with the back of a spoon.
7
Finish and plate
Scatter crumbled feta, parsley, and mint over the pan. Drizzle generously with extra virgin olive oil. Serve immediately from the pan while eggs are still warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 potato and cheese pierogi
- 20g (0.7 oz) unsalted butter
- 1 tbsp neutral oil
- 45ml (1/4 cup + 2 tbsp) olive oil
- 1 medium onion
- 1 medium red pepper
- 3 garlic cloves
- 1.5 tbsp harissa paste
- 1 tsp honey
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 400g (14 oz / 1 can) canned chopped tomatoes
- 0.5 tsp fine sea salt
- 0.25 tsp caster sugar
- 4 large eggs
- 60g (2 oz) feta
- 10g (small handful) fresh flat-leaf parsley
- 5g (small handful) fresh mint
- extra virgin olive oil, to drizzle