Tunisian shakshuka is a North African skillet dish of eggs gently cooked in a spicy tomato-and-pepper sauce, often seasoned with harissa, garlic, and warm spices. This version balances smoky, savory sauce with just enough heat, and it is served straight from the pan with bread for scooping. Recipes vary by region and household, so adjust the seasoning to suit your table.
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 1 medium red or green bell pepper, seeded and diced, about 1½ cups (150 g)
- 3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
- 1 teaspoon (2 g) ground caraway
- 1 teaspoon (2 g) ground coriander
- ½ teaspoon (1 g) ground cumin
- ½ teaspoon (1 g) sweet paprika
- 1 to 2 tablespoons (15 to 30 g) Tunisian harissa, to taste
- 1 can (28 ounces/794 g) crushed or diced tomatoes, including their juices
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- ¼ cup (60 ml) water, only if needed to loosen the sauce
- 6 large eggs, about 12 ounces (340 g) without shells
- 2 tablespoons (8 g) chopped fresh cilantro or flat-leaf parsley
- ¼ teaspoon (0.5 g) crushed red pepper, optional
- Warm crusty bread, baguette, or pita, for serving
Instructions
- Prepare the ingredients. Dice the onion and bell pepper, chop the garlic, and measure the spices, harissa, and tomatoes before heating the pan. This should take about 20 minutes, including gathering and measuring. If your harissa is especially salty or hot, begin with 1 tablespoon; you can adjust the sauce before adding the eggs.
- Soften the vegetables. Set a wide, deep skillet or sauté pan over medium heat and add the olive oil. When it shimmers, add the onion and bell pepper. Cook for about 8 minutes, stirring occasionally, until the onion is soft and translucent and the pepper has begun to soften. Lower the heat if the onion starts to brown quickly; the aim is tender vegetables, not a dark crust.
- Bloom the aromatics and spices. Stir in the garlic, caraway, coriander, cumin, paprika, and harissa. Cook for 1 minute, stirring constantly, until fragrant. Keep the pan moving so the garlic and ground spices do not scorch. If the mixture looks dry, add a small splash of water rather than more oil.
- Simmer the tomato sauce. Pour in the tomatoes and their juices, then stir in the salt and black pepper. Bring the mixture to a gentle simmer, reduce the heat to medium-low, and cook uncovered for 14 minutes, stirring now and then. The sauce should become thick enough to hold shallow wells when you draw a spoon through it. If it becomes too thick before the flavors meld, stir in up to ¼ cup (60 ml) water. Taste and add more harissa, salt, or pepper as needed. The tomato base should taste lively and well-seasoned before the eggs go in, since eggs soften its intensity.
- Add and cook the eggs. Use the back of a spoon to make six evenly spaced wells in the sauce. Crack one egg into each well, taking care not to break the yolks. Cover the pan and cook gently for about 7 minutes, checking after 5 minutes. The whites should be opaque and the yolks set; if your pan heats unevenly, rotate it once while covered. For food safety, USDA FSIS recommends that egg dishes reach a safe minimum internal temperature of 160°F (71°C). Check the egg portions with a food thermometer and continue cooking if needed. The eggs will firm further as the pan stands, so avoid leaving the skillet over high heat.
- Finish and serve. Remove the pan from the heat, scatter over the cilantro or parsley, and add crushed red pepper if you want more heat. Let the shakshuka stand for 2 minutes so the sauce settles, then bring the skillet to the table with warm bread. Spoon an egg and plenty of sauce onto each plate. The recipe’s 30-minute cook time includes the brief finishing rest.
Tips
- Choose harissa thoughtfully. Tunisian harissa is a chile paste, commonly made with dried red chiles, garlic, spices, and oil. Heat and salt vary considerably between jars and homemade batches. If you cannot find it, use another red chile paste and add a pinch of ground caraway and coriander; the sauce will still be spicy, though it may lack harissa’s distinctive savory, earthy flavor. Start with a small amount and taste before adding more.
- Keep the simmer gentle. A hard boil can reduce the sauce too quickly and make the eggs cook unevenly. Once the eggs are added, keep the heat low and cover the pan so the tops cook with trapped steam. If the sauce bubbles vigorously at the edges, turn the burner down.
- Use a wide pan. A 10- to 12-inch (25- to 30-cm) skillet gives the eggs room to sit in separate wells and helps them cook at a similar pace. In a smaller pan, use fewer eggs or cook in batches rather than piling eggs on top of one another.
- Season the sauce before the eggs. Harissa brands vary in saltiness, and the eggs themselves are not seasoned in this recipe. Taste the tomato base first, then adjust salt and heat. It is easier to balance the sauce before the eggs set.
Serving Suggestions
Serve shakshuka hot in its skillet, with bread at the center of the table. Crusty country bread, a baguette, or pita all work well for catching the tomato sauce and yolk. For a fuller meal, add a simple cucumber and tomato salad, sliced olives, or a plate of lightly dressed greens. A bowl of plain yogurt is a cooling option for anyone who finds the harissa lively; it is a serving extra, not a traditional requirement.
For brunch, offer the pan alongside fruit and tea or coffee. For lunch or dinner, add a side of couscous or roasted potatoes if you want something more substantial. Put extra harissa on the table rather than making the whole skillet very hot, since guests may prefer different heat levels. If serving several people, provide a spoon for the sauce and let each person take an egg with a generous portion of vegetables.
Variations
Adjust the chile level: Use 1 tablespoon (15 g) harissa for moderate heat, or start with 2 teaspoons (10 g) for a milder sauce. Add more after simmering if desired. A pinch of cayenne can raise the heat, but it will not add the same complex pepper-and-spice flavor as harissa.
Use fresh tomatoes: In tomato season, replace the canned tomatoes with about 2 pounds (900 g) ripe tomatoes, peeled if you prefer a smoother sauce and chopped into small pieces. They may release more water, so simmer until the sauce is thick before adding eggs. Out-of-season tomatoes can taste watery or bland; canned tomatoes are a reliable choice year-round.
Add greens or legumes: Stir 2 cups (60 g) baby spinach into the sauce during its final few minutes, or add 1 cup (165 g) drained chickpeas with the tomatoes. Spinach wilts quickly, while chickpeas make the dish heartier and give the sauce a softer, less pepper-forward character. Make sure any additions are hot before cracking in the eggs.
Make it without eggs: Simmer the sauce as directed and serve it with bread, couscous, or a spoonful of thick yogurt. It will be a spiced tomato-and-pepper stew rather than shakshuka, but the same sauce is satisfying on its own. Regional and family versions of shakshuka vary, and some include additional vegetables or other seasonings.
Storage and Reheating
For best texture, serve the eggs as soon as they are cooked. If you have leftovers, transfer them to a shallow, covered container and refrigerate within 2 hours. Cooked shakshuka keeps for 3 to 4 days in the refrigerator. The eggs may become firmer as they sit, and their texture will be less delicate after reheating. If you expect leftovers, you can instead refrigerate the tomato sauce on its own and cook fresh eggs when you are ready to eat.
Reheat a portion gently in a covered skillet over low heat, adding a tablespoon or two of water if the sauce has thickened. Stir carefully around the eggs and heat leftovers to 165°F (74°C), the USDA FSIS recommendation. You can also microwave a portion in a covered, microwave-safe dish, stopping to stir the sauce partway through and checking the temperature. Do not leave cooked shakshuka at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C). Freezing is better suited to the tomato sauce without eggs; thaw it in the refrigerator and add freshly cooked eggs after reheating.
Frequently Asked Questions
Is Tunisian shakshuka very spicy?
It can be, but the heat depends on the harissa and how much you use. Begin with 1 tablespoon (15 g), simmer the sauce, and taste before adding more. Serving extra harissa at the table lets people adjust their own portions. The tomato, pepper, and eggs balance the chile, but a particularly hot paste will still make a noticeably spicy dish.
Can I make the tomato sauce ahead?
Yes. Make the sauce through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Reheat the sauce in a skillet until steaming and bubbling gently, then make wells and cook the eggs as directed. This approach is especially useful when cooking for guests because the eggs are freshest just after they set.
How do I keep the eggs from overcooking?
Use low heat, cover the pan, and begin checking after 5 minutes. The exact time depends on the pan, burner, and size of the eggs. Remove the skillet from the heat once the eggs reach the recommended safe temperature and are set; carryover heat will continue to firm them slightly. If you prefer runny yolks, note that they do not meet the USDA FSIS safe minimum temperature for egg dishes.
Can I use fresh chiles instead of harissa?
Fresh chopped chile can add heat, but it will not replace the depth or seasoning of harissa. If that is what you have, cook a small amount with the onion and pepper, then add a pinch of caraway, coriander, and paprika. Taste the tomato sauce carefully and adjust the salt. A spoonful of tomato paste can add extra richness, though it is not a substitute for the chile paste’s full flavor.
What pan should I use, and can I double the recipe?
A wide, lidded skillet is convenient because the eggs can cook in separate wells. To double the recipe, use a large, wide pan or prepare two skillets; a deep, crowded pan can leave the sauce watery and the eggs unevenly cooked. If cooking a larger batch, allow extra time for the sauce to return to a simmer and check each egg portion for doneness rather than relying only on the timer.
Related
- Tunisian Orange Cake Recipe UK: A Moist Flourless Bake
- Tunisian Tagine Recipe: A Savory Baked Egg Dish with Potato
- Tunisian Vegetable Couscous with Harissa and Chickpeas
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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