Tunisian Shakshuka

Portions| 2

Prep Time|5 minutes

Cooking Time|25 Minutes


  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • Kosher salt and black pepper
  • 1 onion, diced
  • 3 large tomatoes, diced
  • 1 hot chilli or 2 peppers, sliced
  • 2 tablespoons tomato paste
  • ½ teaspoon harissa paste
  • ½ teaspoon ras el hanout
  • ½ teaspoon ground caraway
  • ¼ teaspoon ground coriander
  • ½ cup of warm water
  • 4 large eggs

Cooking Directions

  • In a large pan, heat oil over medium-high heat. Add the garlic and the onions. Stir frequently, until onion becomes translucent, about 3 minutes. Season with salt and pepper.
  • Add the tomatoes, the hot chilli/peppers, tomato paste and harissa to the pan and sauté for 5 minutes.
  • Add the ras el hanout, caraway, coriander and 1/2 cup warm water and stir occasionally, for 10 minutes, or until the mixture has thickened to your desired consistency.
  • Using the back of a spoon, make 4 wells in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover, and let simmer 6 to 8 minutes, or until eggs are cooked.
  • Serve with a warm baguette.
  • Bon appétit!

Ingredients in this Recipe

  • Ilios Extra Virgin Olive Oil 750ml

  • Garlic

    per unit (approx. weight 90g)

    Supermarché PA Garlic per unit (approx. weight 90g)

  • Onions

    2lb Bag

    Supermarché PA Onions 2lb Bag

  • Kyknos Tomato Paste 369ml

  • unavailable

    Supermarché PA Peeled Garlic 1lb