Spicy Tunisian Chakchouka with Harissa and Eggs
Dive into the captivating flavors of Tunisia with this spiced chakchouka packed with tomatoes, peppers, and Harissa-spiced poached eggs.
Preparation
Get these tasks done before you start cooking.
Preparing the Tomato Base
- 1
Heat the oil
Heat olive oil in a large skillet over medium heat.
- 2
Sauté onions and peppers
Add sliced onions and peppers; sauté until soft, about 8 minutes.
- 3
Cook garlic and spices
Stir in garlic, cumin, and smoked paprika, cooking for another 2 minutes until fragrant.
Mixing the Sauce
- 1
Combine tomatoes and harissa
Add crushed tomatoes and harissa paste to the skillet; stir to combine.
- 2
Season and adjust consistency
Season with salt and pepper, adding water as necessary for consistency.
- 3
Simmer sauce
Let the mixture simmer for 10 minutes, stirring occasionally.
Tip: Ensure the sauce thickens slightly before adding eggs. Adjust harissa quantity based on your spice preference.
How to Make Spicy Tunisian Chakchouka with Harissa and Eggs
Total time: 1 h · Yields 4 servings
- 1
Simmering the Sauce
Bring your sauce to a gentle simmer to deepen the flavors.
- 2
Creating Egg Nests
Make small wells in the sauce for each egg and crack eggs directly into these wells.
- 3
Poaching the Eggs
Cover the pan and allow eggs to poach in the sauce until the whites are set but yolks are still runny.
Chef's Tips
Further reading
Frequently asked questions
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.
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