Tunisian
Shakshuka
Eggs poached in a harissa-spiced tomato and pepper sauce with cumin and herbs.
4 servings · 20 minutes prep · 30 minutes cook
Ingredients
Sauce and Eggs
- 1/4 cup
- 1 medium, diced
- 1 large, diced
- 4 cloves, sliced
- 2 tbsp, Tunisian-style, adjust to heat
- 1 tbsp
- 1 tsp
- 1/2 tsp, optional but fitting
- 1 tsp
- 1 can, 28 oz
- 1 1/2 tsp, plus more to taste
- 1/2 tsp, freshly ground
- 6 large; pasteurized if yolks remain soft
- 1/4 cup, chopped
- 1/4 cup, chopped
Directions
Cook the Sauce
- Heat olive oil in a large skillet over medium heat. Add yellow onion and red bell pepper. Cook for 8 to 10 minutes, until soft and sweet.
- Add garlic, harissa, tomato paste, ground cumin, ground caraway, and sweet paprika. Cook for 1 to 2 minutes, until fragrant.
- Add crushed tomatoes, fine salt, and black pepper. Simmer uncovered for 12 to 15 minutes, until thick enough that a spoon leaves a trail.
Poach the Eggs
- Make 6 wells in the sauce and crack in the eggs. Season them lightly.
- Cover and cook over medium-low heat for 5 to 7 minutes, until the whites are set and pasteurized yolks remain soft; with standard eggs, continue until the eggs reach {{temperature:160°F}}.
- Sprinkle with parsley and cilantro. Serve hot.
