Tunisian Shakshuka Recipe and Guide
Tunisian Shakshuka is a flavorful dish of poached eggs in a spicy tomato sauce infused with harissa, caraway, and cumin. A staple in North African cuisine, this dish is perfect for breakfast, brunch, or dinner, served with crusty bread or pita.
Equipment
- 1 Large skillet Preferably cast iron
- 1 Wooden Spoon For stirring sauce
- 1 Lid for Skillet To cover while poaching eggs
- 1 Measuring Spoons For precise spice measurements
- 1 Knife & Cutting Board For chopping ingredients
Ingredients
For the Sauce:
- Amount Unit Name Notes
- 2 tbsp Olive oil Extra virgin preferred
- 1 medium Onion Finely chopped
- 3 cloves Garlic Minced
- 1 large Red bell pepper Diced
- 4 large Tomatoes Chopped or 1 can crushed tomatoes
- 1 tbsp Harissa Adjust for spice level
- 1 tsp Caraway seeds Optional but traditional
- 1 tsp Cumin Ground
- 1 tsp Paprika Adds warmth
- ½ tsp Salt To taste
- ½ tsp Black pepper Freshly ground
For the Eggs:
- Amount Unit Name Notes
- 4-6 large Eggs Free-range preferred
- ½ cup Water If needed for sauce consistency
Optional Garnishes:
- Amount Unit Name Notes
- ¼ cup Crumbled feta Optional
- 2 tbsp Fresh parsley Chopped
- 1 loaf Crusty bread For serving
✔ Tip: Use the TAB key to move from field to field when adding ingredients.
Instructions
Prepare the Base
- Heat olive oil in a large skillet over medium heat.
- Add the onions and garlic, cooking until softened and fragrant.
- Stir in the diced red bell pepper and cook for another 2-3 minutes.
Add Spices & Sauce
- Add caraway seeds, cumin, and paprika. Stir for 30 seconds to toast the spices.
- Mix in the harissa, then add the chopped tomatoes.
- Season with salt and pepper, then let the sauce simmer for 10–15 minutes until thickened.
Poach the Eggs
- Use a spoon to create small wells in the sauce.
- Crack an egg into each well, ensuring they don’t overlap.
- Cover the skillet and let the eggs poach for 5–7 minutes until the whites are set but the yolks remain runny.
Garnish & Serve
- Sprinkle with fresh parsley and crumbled feta (if using).
- Serve hot with crusty bread or warm pita.
- ✔ Tip: Use the TAB key to move from field to field when adding instructions.
Nutrition (per serving):
- Nutrient Amount
- Calories 250 kcal
- Protein 12g
- Carbs 18g
- Fat 14g
- ✔ Calculate Nutrition Facts
Notes:
- Adjust harissa to control spice level.
- If the sauce thickens too much, add a splash of water before poaching the eggs.
- For extra flavor, let the sauce simmer longer before adding eggs.