Shakshuka Tunisienne

Name: Shakshuka Tunisienne
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 6 eggs; 4 ripe tomatoes, diced; 2 green bell peppers, diced; 2 merguez sausages (beef), sliced; 1 onion, diced; 3 cloves garlic, minced; 1 tbsp harissa paste; 1 tsp ground cumin; 1/2 tsp caraway seeds; 3 tbsp olive oil; Fresh parsley, chopped; Salt and pepper

شكشوكة (shak-SHOO-kah)

Tunisian Shakshuka with Merguez

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 420 kcal

Eggs poached in a spicy tomato and pepper sauce with merguez sausage, cumin, and caraway, a hearty Tunisian breakfast staple.

Nutrition & Info

Protein 24.0g

Carbs 18.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

cast iron skillet with lid cutting board sharp knife

Presentation Guide

Vessel: cast iron skillet

Garnishes: parsley, olive oil drizzle

Accompaniments: crusty bread, harissa

Ingredients

6 eggs
4 ripe tomatoes, diced
2 green bell peppers, diced
2 merguez sausages (beef), sliced
1 onion, diced
3 cloves garlic, minced
1 tbsp harissa paste
1 tsp ground cumin
1/2 tsp caraway seeds
3 tbsp olive oil
Fresh parsley, chopped
Salt and pepper

Instructions

1
Heat olive oil in a cast iron skillet, brown sliced merguez for three minutes, then remove and set aside briefly.
2
Saute onion and peppers in the same skillet for five minutes until softened. Add garlic, cumin, and caraway seeds.
3
Add diced tomatoes and harissa, simmer for fifteen minutes until the sauce thickens and the oil begins to separate.
4
Return merguez to the skillet, nestling pieces into the sauce. Create six wells and crack an egg into each one.
5
Cover the skillet and cook on low heat for five minutes until egg whites are set but yolks remain runny.
6
Garnish with fresh parsley and serve immediately in the skillet with plenty of crusty bread for dipping.

💡

Did You Know?

Tunisians claim shakshuka originated in Tunisia, not Israel or Morocco, and the argument is taken very seriously.

Chef's Notes

Equipment Tips

cast iron skillet with lid
cutting board
sharp knife

Garnishing

parsley, olive oil drizzle

Accompaniments

crusty bread, harissa

The Story Behind Shakshuka Tunisienne

Shakshuka has deep roots in Tunisian cuisine, where it has been a staple breakfast and supper dish for centuries. The Tunisian version is distinguished by its generous use of harissa, caraway seeds, and the frequent addition of merguez sausage. Ottoman influence brought the egg-in-sauce technique to North Africa, where Tunisian cooks transformed it with their signature bold spicing into the fiery dish known today.

🕐 Traditionally enjoyed breakfast or light dinner 📜 Origins: Ottoman-era Tunisian

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