Creamy Tunisian Shakshuka with Harissa and Eggs
A Spicy and Satisfying North African Breakfast Delight
Dive into the rich flavors of Tunisia with this vibrant and creamy shakshuka, infused with harissa for a touch of heat and topped with perfectly poached eggs.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Shakshuka Base
For the Tomato Sauce
For the Eggs
For the Creamy Finish
Preparation
Preparing the Shakshuka Base
Heat Oil
Heat olive oil in a large skillet over medium heat.
Sauté Aromatics
Add the onion and garlic; sauté until translucent.
Cook Peppers
Stir in the red and green bell peppers and cook until softened.
Preparing the Tomato Sauce
Combine Tomatoes
Mix in crushed tomatoes and tomato paste.
Add Spices
Add harissa paste, cumin, salt, and pepper, stirring well.
Simmer Sauce
Simmer on low heat for 20 minutes until thickened.
Cooking Process
Creating Flavor Base
Sauté onion, garlic, and peppers until soft in olive oil.
Simmering Sauce
Add tomatoes and spices, allowing flavors to meld for 20 minutes.
Poaching Eggs
Crack eggs into the simmering sauce, cover, and gently cook until whites are set.
Timing & Heat Guide
Sautéing vegetables: 10 min; Simmering sauce: 20 min.
Plating & Serving
Creamy Tunisian Shakshuka with Harissa and Eggs
Creamy Tunisian Shakshuka with Harissa and Eggs
Plating & Serving
Serve the shakshuka directly from the skillet, garnished with fresh cilantro, for a communal and hearty dish.