Creamy Tunisian Shakshuka with Harissa and Eggs
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Shakshuka Base
- 1
Heat Oil
Heat olive oil in a large skillet over medium heat.
- 2
Sauté Aromatics
Add the onion and garlic; sauté until translucent.
- 3
Cook Peppers
Stir in the red and green bell peppers and cook until softened.
Preparing the Tomato Sauce
- 1
Combine Tomatoes
Mix in crushed tomatoes and tomato paste.
- 2
Add Spices
Add harissa paste, cumin, salt, and pepper, stirring well.
- 3
Simmer Sauce
Simmer on low heat for 20 minutes until thickened.
How to Make Creamy Tunisian Shakshuka with Harissa and Eggs
Total time: 1 h 33 min · Yields 4 servings
- 1
Creating Flavor Base
Sauté onion, garlic, and peppers until soft in olive oil.
- 2
Simmering Sauce
Add tomatoes and spices, allowing flavors to meld for 20 minutes.
- 3
Poaching Eggs
Crack eggs into the simmering sauce, cover, and gently cook until whites are set.
- 4
Timing & Heat Guide
Sautéing vegetables: 10 min; Simmering sauce: 20 min.
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