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Eggs nestled in a rich tomato and pepper sauce with herbs and crusty bread.

Tunisian Shakshuka

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Soft eggs cooked in a rich, spiced tomato and pepper sauce with herbs and crusty bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tunisian
Calories: 390
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large oven-safe skillet
  • Chef's knife
  • Wooden spoon
  • Lid

Method
 

Build the Sauce:
  1. Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper for 8 minutes until soft.
  2. Add garlic, cumin, paprika, and harissa and cook for 1 minute until fragrant.
  3. Stir in crushed tomatoes and water. Simmer uncovered for 12 minutes until thickened.
Cook the Eggs:
  1. Make eight wells in the sauce and crack an egg into each one.
  2. Cover and cook for 6 to 8 minutes, until the whites are set and the yolks remain soft.
  3. Scatter with cilantro and feta, then serve immediately with crusty bread.

Nutrition

Calories: 390kcalCarbohydrates: 28gProtein: 22gFat: 23gSaturated Fat: 6gCholesterol: 380mgSodium: 720mgFiber: 6gSugar: 10g

Notes

  • Adjust harissa to suit your preferred heat level.
  • For firmer yolks, cook covered for 2 to 3 minutes longer.