Tunisian Shakshuka – Easy and Flavorful Homemade Recipe with Eggs
Craving a vibrant, sun-drenched dish full of flavor and color? Let me introduce you to my version of Shakshuka — a North African specialty with a personal twist. It’s a warm, comforting meal, perfect for brunch, lunch, or even a light dinner. Step into the kitchen with me and discover all my secrets!
What Is Shakshuka?
Shakshuka, which means “a mixture” in Arabic, originates from North Africa and the Middle East. It’s a rich, savory dish made with tomatoes, peppers, and spices, with eggs poached directly in the sauce. Simple, budget-friendly, and absolutely delicious, it’s a fantastic way to use up leftover veggies. Its versatility makes it a kitchen staple — it can be served at breakfast, lunch, or dinner.
My Personal Twist
This Shakshuka is my own take on a timeless classic. I put extra care into choosing the right ingredients. I always go for fresh, preferably organic produce for the richest possible flavor.
Spotlight on Fresh Ingredients
Fresh vegetables are the heart of a good Shakshuka. Here’s what I use and why:
Colorful Peppers
I love using a mix of red, yellow, and green bell peppers. Each brings its own flavor profile: red is sweet, yellow adds a slight tang, and green gives a grassy freshness. Choose firm, fresh peppers for the best results.
Aromatic Onions and Garlic
These kitchen staples build the flavor base of the dish. Sautéing them slowly in olive oil helps release their full aroma and adds depth.
Fresh Coriander
Coriander brings brightness and a fresh, herbal note that pairs beautifully with the spices and veggies. Not a fan? Flat-leaf parsley is a great alternative.
Tunisian Olive Oil: A Hidden Gem
I use olive oil straight from Tunisia, produced by a friend’s family. Fruity, lightly peppery, and incredibly fragrant, it takes this dish to the next level. Can’t find Tunisian oil? Use a high-quality extra virgin olive oil instead.
Eggs: Fresh and Organic if Possible
The eggs make the dish, so go for the freshest free-range or organic eggs you can find. They’re richer in flavor and creamier in texture than regular eggs.
The Tomato Base: Simple and Effective
To save time, I use canned diced tomatoes. Choose a good-quality brand for the best taste. Want to go fresh? Peel, seed, and chop your tomatoes before cooking.
Spices: Cumin & Harissa
Cumin is essential — its warm, earthy flavor complements the other ingredients beautifully. I also add a little harissa, a North African chili paste, for a spicy kick. Feel free to adjust the amount based on your heat preference.
Equipment You’ll Need
- Cutting board
- Knives
- Large skillet or sauté pan
- Spatula
- Mixing bowls
Preparation: Chop the Veggies
Start by prepping your vegetables:
- Peppers: Remove the seeds and white membranes, then dice them evenly.
- Onions: Thinly slice your onions. Tip: run them under cold water to avoid tears.
- Garlic: Finely mince your garlic or use a garlic press.
- Coriander: Roughly chop the fresh coriander. The stems are flavorful — don’t toss them!
Cooking: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and peppers. Cook until soft and fragrant. This step is key for building flavor.
Add the Tomatoes, Cumin & Optional Harissa
Pour in the diced tomatoes along with the cumin and harissa (if using). Stir well to combine. Let the sauce simmer for 15–20 minutes until slightly thickened.
Create Nests for the Eggs
Use a spoon to make little wells in the sauce — this is where your eggs will go for even cooking.
Crack the Eggs
Gently crack an egg into each well, being careful not to break the yolk.
Cook the Eggs to Perfection
Cover the skillet and cook for 5–7 minutes, or until the eggs are cooked to your liking. Prefer runny yolks? Go for a shorter cook time. Like them firm? Cook a little longer.
Season and Finish
Season to taste with salt and pepper. Sprinkle with chopped fresh coriander and drizzle with a little extra olive oil before serving.
Serving Suggestions
Serve your Shakshuka hot, straight from the pan. It’s perfect with crusty bread to mop up that rich tomato sauce. Add a green salad or some grilled veggies for a fuller meal.
Variations and Adaptations
Shakshuka is incredibly flexible. Here are some tasty ways to switch it up:
- Add cheese: Try crumbled feta or goat cheese for tangy richness.
- Add more veggies: Zucchini, eggplant, or spinach all work well. Adjust cooking time as needed.
Make it vegan: Skip the eggs and use crumbled tofu or chickpeas instead.
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Ingredient Substitution Suggestions
- Olive oil: Swap with canola, sunflower, or avocado oil.
- Bell peppers: Any color works — choose your favorites.
- Onion: Yellow onion or shallots are great alternatives.
- Garlic: Use garlic powder if fresh is unavailable.
- Diced tomatoes: Fresh tomatoes, crushed tomatoes, or tomato sauce all work.
- Cumin: Try paprika or chili powder for a twist.
- Harissa: Replace with sriracha or chili sauce.
- Coriander: Parsley or chives work well if you prefer.
FAQ
Can I make Shakshuka ahead of time?
Yes! You can prep the tomato-pepper base in advance and refrigerate it for 2–3 days. Just reheat and add the eggs when ready to serve.
How do I know when the eggs are done?
It depends on how you like your eggs. For runny yolks, cook just until the whites are set. For firmer yolks, add a few extra minutes.
Can I freeze Shakshuka?
Not with the eggs — they’ll become rubbery. But you can freeze the sauce base and add fresh eggs when reheating.
Is Shakshuka spicy?
Only if you want it to be! Control the heat by adjusting or omitting the harissa or chili.
Tips & Tricks
- Choose quality ingredients for the best taste.
- Feel free to experiment with spices and vegetables.
- Taste and adjust the seasoning as you cook.
- Serve with fresh bread to soak up the sauce.
- For a fun twist, use cookie cutters to shape your veggies.
Now it’s your turn! I hope you love this Shakshuka recipe as much as I do. Share it with your friends and family — and let me know what you think in the comments below!
Homemade Shakshuka: A Burst of Flavors
Ingredients
- 30 ml olive oil
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 1 onion chopped
- 2 –4 garlic cloves minced
- 400 g canned diced tomatoes with juices
- 5 g cumin
- 5 ml harissa optional
- Salt and pepper to taste
- 4 –6 eggs
- Fresh coriander chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the bell peppers, onion, and garlic. Cook until softened, about 5–7 minutes.
- Stir in the diced tomatoes, cumin, and harissa. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until the sauce thickens.
- Use a spoon to create wells in the sauce. Crack one egg into each well.
- Cover and cook for 5–7 minutes, or until the eggs are done to your liking.
- Garnish with chopped coriander and serve hot.
Video
Notes
Ingredient Substitution Suggestions
- Olive oil: Swap with canola, sunflower, or avocado oil.
- Bell peppers: Any color works — choose your favorites.
- Onion: Yellow onion or shallots are great alternatives.
- Garlic: Use garlic powder if fresh is unavailable.
- Diced tomatoes: Fresh tomatoes, crushed tomatoes, or tomato sauce all work.
- Cumin: Try paprika or chili powder for a twist.
- Harissa: Replace with sriracha or chili sauce.
- Coriander: Parsley or chives work well if you prefer.
FAQ
Can I make Shakshuka ahead of time?Yes! You can prep the tomato-pepper base in advance and refrigerate it for 2–3 days. Just reheat and add the eggs when ready to serve. How do I know when the eggs are done?
It depends on how you like your eggs. For runny yolks, cook just until the whites are set. For firmer yolks, add a few extra minutes. Can I freeze Shakshuka?
Not with the eggs — they’ll become rubbery. But you can freeze the sauce base and add fresh eggs when reheating. Is Shakshuka spicy?
Only if you want it to be! Control the heat by adjusting or omitting the harissa or chili.
Tips & Tricks
- Choose quality ingredients for the best taste.
- Feel free to experiment with spices and vegetables.
- Taste and adjust the seasoning as you cook.
- Serve with fresh bread to soak up the sauce.
- For a fun twist, use cookie cutters to shape your veggies.
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