Tunisian shakshuka is a North African classic featuring eggs poached in a spiced, spicy tomato and pepper sauce. Cooked in a single skillet, it delivers a comforting, quick meal that works for any time of day.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 red bell peppers, sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon nigella seeds
- 2 tablespoons harissa paste
- 400g crushed tomatoes
- 100ml vegetable broth
- 4 fresh eggs
- 1 teaspoon fresh parsley, chopped
- Flaky sea salt
- Crusty bread or couscous to serve
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pan 8 min
In a cast iron skillet or pot, heat olive oil over medium heat and sauté the diced onion with sliced bell peppers for 8 minutes until tender and translucent; add a pinch of salt to help draw out their natural juices.
- Step 2 Pan 2 min
Stir in the sliced garlic, ground cumin, nigella seeds, and harissa paste, stirring constantly for 2 minutes to toast the spices without burning them; this step is crucial for developing deep aroma and avoiding raw spice flavor.
- Step 3 Pot / simmer 15 min
Pour in the crushed tomatoes with vegetable broth, bring to a boil for 3 minutes then reduce to medium heat; simmer uncovered for 15 minutes stirring every 5 minutes so the sauce reduces and thickens naturally.
- Step 4 Pot / simmer 6 min
Use a spoon to make six wells in the simmering sauce and crack a fresh egg into each one; cover immediately and cook on low heat for 6 minutes so the whites set while the yolks remain creamy.
- Step 5 Serve 2 min
Remove from heat, generously sprinkle with ground cumin, chopped fresh parsley, and flaky sea salt; let rest for 2 minutes inside the pot so the flavors meld and the sauce absorbs the spice aroma.
- Step 6 Serve
Serve directly in the pot on a wooden board, accompanied by toasted country bread or traditional couscous; the final trick is dipping the bread into the sauce before each bite to maximize the sensory experience.