Shakshuka Tunisienne — Print Recipe

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

Ingredients

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.