jannababe
Culinary Explorer
Tunisian Shakshuka is a vibrant and flavorful dish that’s perfect for breakfast, brunch, or any meal of the day. The combination of poached eggs nestled in a spicy, aromatic tomato and pepper sauce is simply irresistible! I made this recently, and it was a hit at the table. Let’s dive into the recipe!
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 1 bell pepper (red or green), diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (or 4-5 fresh tomatoes, diced)
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust for heat preference)
- Salt and pepper to taste
- 4-6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita (for serving)
Instructions:
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5-7 minutes until softened. Stir in the minced garlic and cook for another minute, until fragrant.
- Add Tomatoes and Spices: Add the diced tomatoes, tomato paste, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine. Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- Create Wells for Eggs: Once the sauce is thickened, use a spoon to create small wells in the sauce for the eggs. Carefully crack the eggs into the wells, keeping the yolks intact.
- Cover and Cook: Cover the skillet with a lid and let the eggs poach in the sauce for about 5-8 minutes, or until the whites are set but the yolks are still runny (or to your desired doneness).
- Garnish and Serve: Remove the skillet from heat and garnish with chopped fresh parsley or cilantro. Serve hot with crusty bread or pita for dipping.
I love the idea of adding those bold spices and flavors—such a perfect brunch option! Can’t wait to whip this up. Thanks for sharing!
What do you usually serve it with?
