Entree: Tunisia – Southern Tunisia – شكشوكة ➤ Shakshūka (Poached eggs simmered in a spicy tomato and pepper stew flavored with North African spices and harissa)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 red bell peppers, seeded and thinly sliced, about 12 oz (340 g) total
- 3 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) caraway seeds, lightly crushed (optional)
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) smoked paprika or hot paprika for extra heat
- 1 28-oz can (800 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 2 tbsp (30 ml) harissa paste, or to taste
- 1 tsp (4 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) sugar (optional, to balance acidity)
- 4 large eggs, approx. 7 oz (200 g) total
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- 1 tbsp (15 ml) lemon juice (optional)
- Crusty bread for serving

Instructions

1. Heat the olive oil in a large skillet or sauté pan over medium heat. Add the sliced onion and cook until soft and beginning to color, about 6–8 minutes.
2. Add the sliced red peppers and continue to cook until the peppers are softened and slightly charred at the edges, about 8–10 minutes.
3. Stir in the minced garlic, cumin, coriander, crushed caraway (if using), and both paprikas; cook for 1 minute until fragrant.
4. Add the crushed tomatoes, tomato paste, and harissa. Stir to combine, bring to a simmer, and reduce heat to medium-low. Simmer uncovered for 12–15 minutes until the sauce thickens slightly. Taste and season with salt and sugar if needed.
5. Use the back of a spoon to make four shallow wells in the sauce. Crack one egg into each well. Cover the pan and poach the eggs in the simmering sauce until the whites are set and yolks reach your preferred doneness, about 6–8 minutes for slightly runny yolks.
6. Remove from heat, sprinkle with chopped cilantro or parsley and lemon juice if using. Serve directly from the pan with crusty bread for scooping.