How long can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.

Can I make this ahead?

Yes, prepare the tomato base a day in advance, then heat and add eggs just before serving.

Is there a vegetarian option?

This recipe is already vegetarian-friendly. Use vegan cheese or omit cheese for a vegan option.

What can I substitute for harissa paste?

Substitute with a blend of hot chili paste and a dash of lemon juice for similar heat and tang.

How do I know when the eggs are done?

The egg whites should be opaque and the yolks slightly jiggly when gently shaken.

Spicy Tunisian Chakchouka with Harissa and Eggs

Name: Spicy Tunisian Chakchouka with Harissa and Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: Olive oil; Onion; Bell peppers; Garlic cloves; Ground cumin; Smoked paprika; Crushed tomatoes; Harissa paste; Salt; Black pepper; Water; Eggs; Fresh parsley; Feta cheese; Fresh cilantro; Lemon wedges

A vibrant and hearty North African egg dish

Dive into the captivating flavors of Tunisia with this spiced chakchouka packed with tomatoes, peppers, and Harissa-spiced poached eggs.

45 min
4
Intermediate

Ingredients

For the Tomato Base

Olive oil

2 tablespoons

Onion

1 large, thinly sliced

Bell peppers

2 (red and green), sliced

Garlic cloves

3, minced

Ground cumin

2 teaspoons

Smoked paprika

1 teaspoon

For the Sauce

Crushed tomatoes

1 can (14 oz)

Harissa paste

2 tablespoons (adjust to taste)

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Water

1/4 cup

For the Eggs

Eggs

4 large

Fresh parsley

Chopped, for garnish

Feta cheese

Crumbled, for topping

For the Garnish

Fresh cilantro

Chopped

Lemon wedges

Preparation

Preparing the Tomato Base

Heat the oil

Heat olive oil in a large skillet over medium heat.

Sauté onions and peppers

Add sliced onions and peppers; sauté until soft, about 8 minutes.

Cook garlic and spices

Stir in garlic, cumin, and smoked paprika, cooking for another 2 minutes until fragrant.

Mixing the Sauce

Combine tomatoes and harissa

Add crushed tomatoes and harissa paste to the skillet; stir to combine.

Season and adjust consistency

Season with salt and pepper, adding water as necessary for consistency.

Simmer sauce

Let the mixture simmer for 10 minutes, stirring occasionally.

Ensure the sauce thickens slightly before adding eggs. Adjust harissa quantity based on your spice preference.

Cooking Process

Simmering the Sauce

Bring your sauce to a gentle simmer to deepen the flavors.

Creating Egg Nests

Make small wells in the sauce for each egg and crack eggs directly into these wells.

Poaching the Eggs

Cover the pan and allow eggs to poach in the sauce until the whites are set but yolks are still runny.

Plating & Serving