Print

Tunisian Shakshuka

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bold and comforting North African one-pan dish of tomatoes, peppers, and spices gently simmered with harissa, then finished with softly poached eggs and fresh herbs for dipping with warm bread.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 4 large tomatoes, chopped (or 1 can, 14 oz, diced tomatoes)
  • 2 tbsp tomato paste
  • 1–2 tbsp harissa paste, to taste
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 5–6 large eggs
  • 2 tbsp chopped fresh parsley or cilantro, for garnish

Instructions

  1. Warm olive oil in a large skillet over medium heat.
  2. Sauté onion and red bell pepper until softened, about 5–7 minutes.
  3. Stir in garlic and cook until fragrant, 30–60 seconds.
  4. Add tomatoes, tomato paste, cumin, paprika, salt, and black pepper. Simmer 10–12 minutes until slightly thickened.
  5. Stir in harissa to taste, then adjust seasoning. Use a spoon to make 5–6 small wells in the sauce.
  6. Crack an egg into each well. Cover and cook 6–8 minutes until whites are set and yolks are still runny, or to preferred doneness.
  7. Garnish with chopped parsley or cilantro and serve hot with crusty bread or pita.

Notes

  • For a richer flavor, simmer the sauce a few extra minutes to reduce further.
  • Control heat by adding harissa gradually and tasting as you go.
  • Top with crumbled feta for extra savoriness if desired.
  • Make the sauce ahead and add eggs just before serving.

Nutrition

Find it online: https://tastyze.com/tunisian-shakshuka/