Creamy Tunisian Shakshuka with Harissa and Eggs

Name: Creamy Tunisian Shakshuka with Harissa and Eggs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Breakfast
Ingredients: Olive Oil; Onion; Garlic; Red Bell Pepper; Green Bell Pepper; Crushed Tomatoes; Tomato Paste; Harissa Paste; Ground Cumin; Salt; Black Pepper; Eggs; Cilantro; Heavy Cream; Salt

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

Olive Oil

2 tbsp

Onion

1 large, finely chopped

Garlic

2 cloves, minced

Red Bell Pepper

1, diced

Green Bell Pepper

1, diced

For the Tomato Sauce

Crushed Tomatoes

2 cans (14 oz each)

Tomato Paste

2 tbsp

Harissa Paste

2 tbsp

Ground Cumin

1 tsp

Salt

to taste

Black Pepper

to taste

For the Eggs

Eggs

8 large

Cilantro

fresh, chopped for garnish

For the Creamy Finish

Heavy Cream

1/2 cup

Salt

to taste

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.

Heat Guide: Sauté on medium; simmer on low.

Plating & Serving