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North Africa · 30m · Easy

Shakshuka, Tunisian way

Eggs poached in spiced tomato-pepper sauce. The brunch that became a continent's habit.

Tunisian shakshuka is more pepper-forward than the Israeli version that made it famous. Use fresh peppers, not just canned tomatoes.

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Method

  1. 01
    10m

    Sauté

    Heat oil. Sauté onion and pepper until soft and starting to colour. Add garlic, spices, harissa. 1 min.

  2. 02
    10m

    Sauce

    Add tomatoes. Simmer 10 min until thick. Season.

  3. 03
    7m

    Eggs

    Make 6 wells. Crack an egg into each. Cover. Cook 6-8 min until whites set, yolks still runny.

  4. 04
    1m

    Serve

    Top with herbs. Eat from the pan, with bread to mop.

From the source

Why this dish tastes the way it does

Tunisian shakshuka is a weekend breakfast, eaten from the pan in the middle of the table. The Tunisian version uses more harissa and peppers than the Israeli adaptation. The dish is older than the debate.

Served at

Brunch, light dinner, anytime

Pairs with

Crusty bread, mint tea

Per serving

290 kcal

Calories

14 g

Protein

18 g

Carbs

18 g

Fat

5 g

Fiber