Tunisian Shakshuka
Soft eggs cooked in a rich, spiced tomato and pepper sauce with herbs and crusty bread.
Equipment
- Large oven-safe skillet
- Chef's knife
- Wooden spoon
- Lid
Ingredients
Tomato-Pepper Sauce
- 2 tbsp olive oil
- 1 large yellow onion diced
- 1 large red bell pepper diced
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp harissa or more to taste
- 1 can crushed tomatoes 400 g can
- 1/2 cup water
Eggs and Garnish
- 8 large eggs
- 1/4 cup fresh cilantro chopped
- 1/4 cup crumbled feta optional
- 1 loaf crusty bread to serve
Instructions
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.
Notes
- Adjust harissa to suit your preferred heat level.
- For firmer yolks, cook covered for 2 to 3 minutes longer.
Nutrition
Calories: 390kcalCarbohydrates: 28gProtein: 22gFat: 23gSaturated Fat: 6gCholesterol: 380mgSodium: 720mgFiber: 6gSugar: 10g