Name: Tunisian Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 6 large eggs; 2 tablespoons olive oil; 1 medium onion, diced; 1 red bell pepper, seeded and diced; 3 cloves garlic, minced; 2 teaspoons harissa paste (or to taste); 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon ground coriander; 1 28-ounce can crushed tomatoes; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1/4 cup fresh cilantro, chopped, plus extra for garnish; 1/4 cup fresh parsley, chopped, plus extra for garnish; 1/2 cup crumbled feta cheese (optional)

Instructions

Prepare the base

Heat olive oil in a large, deep skillet over medium heat. Add diced onion and bell pepper, cooking until softened, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
Build the sauce

Stir in harissa paste, cumin, paprika, and coriander, cooking for 30 seconds to bloom the spices. Add crushed tomatoes, salt, and pepper. Reduce heat to medium-low and simmer for 10-15 minutes until the sauce has thickened slightly.
Add herbs

Stir in half of the chopped cilantro and parsley. Taste the sauce and adjust seasonings as needed, adding more harissa if you prefer it spicier.
Create wells for eggs

Using a spoon, create 6 small wells in the sauce. Crack an egg into each well, being careful not to break the yolks. Season the eggs with a pinch of salt and pepper.
Cook the eggs

Cover the skillet and cook over low heat for 5-8 minutes, or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for an additional 1-2 minutes.
Garnish and serve

Sprinkle the remaining fresh herbs over the dish. If using, add crumbled feta cheese. Serve immediately straight from the pan, with crusty bread on the side for dipping into the sauce and runny egg yolks.

Tunisian Shakshuka

Ingredients

Instructions

Nutritional Information