This version of Shakshouka is a popular Tunisian breakfast, some families add potato. This is a tasty slightly spicy dish, perfect for vegetarians!
The goal of this dish is to cook eggs in a thick tomato sauce, they must not be fried.
Harissa is optional, but if you can find it in your local supermarket great! You can use it in various Northern African and Middle East dishes and if you like to experiment in your kitchen and enjoy tasty exotic food it is useful to have Harissa in your fridge. Harissa is a sauce/paste made with grilled peppers, mild chili peppers, garlic, cumin, coriander, olive oil, salt...
1. Finely chop onion and pepper. In a large pan heat olive oil, then add onion, fry for about 6-7 minutes, onion has to become soft and golden. Add pepper and continue frying another 5-6 min on medium heat while stirring. pepper has to soften completely. Last minute add garlic.
2. Now add chopped tomato together with tomato puree, sugar, salt, black pepper, harissa and Spices. Add half of the chopped parsley. Mix well and cook for another 5-7 min. If you like very spicy add some Cayenne pepper or chili.
3. When liquid has reduced to half add eggs one by one. Make sure they sit on the sauce and do not touch the bottom of the pan. Cover and cook for about 5 minutes on medium heat. At the end add the rest of the chopped parsley.
Shakshouka is the best when eggs are not overcooked, the white has to be soft and the egg yolks runny!
Serve on its own or over toasted bread of your choice.
- 3-4 eggs
- 400g chopped tomato
- 1 red bell pepper
- 1 onion
- 3-4 cloves of garlic
- 1 Tbsp tomato puree
- 2-3 tbsp parsley
- 1 Tbsp brown sugar
- a few Tbsp olive oil
- 1 Tbsp Harissa
- 1 Tbsp paprika
- 2 Tsp turmeric
- 1 1/2 Tsp cumin
- 1 Tsp cinnamon
- 1/2 tsp black pepper
- salt to taste