weeknight · One pan
Tunisian Shakshuka
This is the sort of dinner that earns its keep: one pan, a short ingredient list, and enough harissa to keep things interesting. Keep the sauce thick before adding the eggs; watery shakshuka is just soup with ambitions.
Major allergens listed: Egg
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Soften the vegetables. Heat the olive oil in a large lidded skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, 8 to 10 minutes.
- Warm a spice or seasoning briefly in fat or liquid to bring out more aroma and flavor. the aromatics. Add the garlic, harissa, cumin, caraway, and paprika. Stir constantly for 30 seconds, until fragrant. Do not wander off here; garlic burns with remarkable confidence.
- Reduce the sauce. Stir in the crushed tomatoes, water, salt, and black pepper. Bring to a gentle Cook in liquid with gentle, occasional bubbles—not a full rolling boil., then cook uncovered, stirring now and then, until thick enough to hold a spoon trail, 12 to 15 minutes.
- Poach the eggs. Make 8 small wells in the sauce and crack an egg into each. Cover the skillet and cook over low heat until the whites are set and the eggs reach 160°F in the thickest part, 6 to 9 minutes. Check early if you prefer softer yolks.
- Finish and serve. Remove the skillet from the heat and scatter the parsley over the eggs. Let stand uncovered for 2 minutes, then spoon the sauce and eggs into four portions.
Egg safety
Use clean, uncracked eggs and refrigerate leftovers within 2 hours. Reheat leftovers until hot throughout; egg yolks will firm further on reheating.
Sauce consistency
If the sauce reduces too quickly before the eggs go in, stir in 1 tablespoon water at a time. It should be thick, but not so stiff that the eggs sit on a tomato island.
More heat
Add 1 additional teaspoon harissa with the spices, then taste the finished sauce before adding more salt.
Greens
Stir 4 cups baby spinach into the sauce after it has reduced and cook until wilted before making the wells for the eggs.
Keep cooking
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