Tunisian shakshuka is a comforting one-pan dish of eggs cooked in a spiced tomato and pepper sauce, equally at home for breakfast, lunch, or a quick dinner.
Building a deeply flavored sauce before adding the eggs is the key: the vegetables soften into a rich base while the yolks stay soft enough for dipping bread.
Make wells in the sauce before adding the eggs and cover the pan briefly; this cooks the whites gently without losing the runny yolks.
Serving Suggestions
Bring the skillet to the table with crusty bread, olives, fresh herbs, and a spoonful of harissa for extra heat.
Recipe Notes
The tomato-pepper sauce can be made two days ahead. Reheat it until bubbling, then add fresh eggs just before serving.
Tunisian Shakshuka
Soft eggs cooked in a rich, spiced tomato and pepper sauce with herbs and crusty bread.
Ingredients
Equipment
Method
Build the Sauce:
- Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper for 8 minutes until soft.
- Add garlic, cumin, paprika, and harissa and cook for 1 minute until fragrant.
- Stir in crushed tomatoes and water. Simmer uncovered for 12 minutes until thickened.
Cook the Eggs:
- Make eight wells in the sauce and crack an egg into each one.
- Cover and cook for 6 to 8 minutes, until the whites are set and the yolks remain soft.
- Scatter with cilantro and feta, then serve immediately with crusty bread.
Nutrition
Notes
- Adjust harissa to suit your preferred heat level.
- For firmer yolks, cook covered for 2 to 3 minutes longer.
