Tunisian
Tunisian Shakshouka
Eggs are gently set in a peppery tomato sauce cooked with harissa, tabil, garlic, and olive oil until the edges turn glossy. Serve it hot from the pan with bread for scooping up the spicy sauce.
Watch it madeHenrys HowTos · 6:32
Ingredients
- Eggs4 large
- Ripe tomatoes, grated or finely chopped3 medium
- Green bell pepper, diced1 medium
- Small onion, finely chopped1
- Garlic cloves, crushed3
- Olive oil3 tbsp
- Tomato paste1 tbsp
- Tunisian harissa1 to 2 tsp
- Tabil spice blend1 tsp
- Ground caraway1/2 tsp
- Sweet paprika1/2 tsp
- Fine sea salt3/4 tsp, or to taste
- Black pepper1/4 tsp
- Water1/4 cup, as needed
- Fresh parsley or coriander, chopped1 tbsp
Method
- Warm the olive oil in a shallow skillet over medium heat.
- Add the onion and green pepper and cook for 6 to 8 minutes, stirring often, until softened and lightly browned at the edges.
- Stir in the garlic, tomato paste, harissa, tabil, caraway, paprika, salt, and black pepper.
- Fry the spice mixture in the oil for 1 to 2 minutes until fragrant and the tomato paste darkens slightly.
- Add the tomatoes and cook for 10 to 12 minutes, stirring occasionally, until they break down into a thick sauce and the oil begins to show at the edges.
- Add a splash of water if the sauce becomes too dry, then taste and adjust the salt or harissa.
- Make 4 small wells in the sauce and crack one egg into each well.
- Cover the skillet and cook over low heat for 5 to 7 minutes, until the whites are set and the yolks are still soft.
- Sprinkle with parsley or coriander and serve immediately in the pan.
Common questions
What can I substitute for Tunisian harissa if I don’t have it?
Use another chili paste or a mix of tomato paste, cayenne, and a little cumin. Start small and taste, because harissa adds heat plus a smoky, tangy flavor that plain hot sauce won’t fully match.
How long should I cook the sauce before adding the eggs?
Cook the vegetables and spices until the sauce is thick and the oil starts to appear at the edges, usually 10 to 12 minutes after adding tomatoes. A thinner sauce can make the eggs sink and overcook unevenly.
What are the most common mistakes when making shakshouka?
The biggest mistakes are undercooking the tomato base, using too much liquid, and cooking the eggs over high heat. Keep the sauce thick, make shallow wells, and cover gently so the whites set without hardening the yolks.
Can I make Tunisian shakshouka ahead of time and store it?
Yes. Store the cooked sauce separately in the fridge for up to 3 days or freeze it for longer. Reheat the sauce first, then add fresh eggs and cook them just before serving for the best texture.
What should I serve with Tunisian shakshouka?
Serve it straight from the pan with crusty bread, baguette, or warm flatbread for scooping. It also works with olives, a simple salad, or feta on the side if you want a fuller meal.