Recipe
Tunisian Shakshuka
Eggs gently cooked in a thick Tunisian tomato and pepper sauce with harissa, herbs and crusty bread.
Ingredients
Method
10 mins prep30 mins cook40 mins total
Fry the onion and peppers in the oil for 10 minutes until soft. Add garlic, cumin, harissa and tomato purée for 1 minute.
Add the tomatoes and simmer uncovered for 12 minutes until thick enough to hold the eggs.
Make six hollows and crack in the eggs. Cover and cook for 6–8 minutes until the whites set and yolks stay soft.
Scatter with coriander and serve immediately with crusty bread.
Notes
Keep the harissa as the main source of heat and add smoked paprika only if you want extra depth.
About this recipe
This Tunisian shakshuka is a one-pan supper of softened onion and peppers folded through a spiced tomato sauce. Harissa brings the heat while cumin and garlic add warmth and savoury depth.
Make hollows in the sauce for the eggs, cover the pan until the whites are set and keep the yolks soft. Finish with coriander and serve with crusty bread for scooping.
