Tunisian · Breakfast
Shakshuka
The pepper base is cooked twice as long as most dare — jammy, faintly smoky — then eggs poach in dimples at a whisper of heat so whites set and yolks tremble
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 4
Ingredients
- Eggs — 6 (about 360 g)
- Red peppers, sliced — 400 g
- Onion, sliced — 150 g
- Ripe tomatoes, grated — 500 g
- Merguez sausage (optional), sliced — 150 g
- Olive oil — 60 ml
- Garlic, sliced — 12 g
- Harissa — 25 g
- Ground cumin — 5 g
- Sweet paprika — 6 g
- Fine sea salt — 9 g
- Feta — 80 g
- Coriander, chopped — 10 g
Method
- If using merguez, render it in a dry 28 cm pan 5 min until its paprika oil releases; remove, leave the oil, top up with olive oil.
- Cook onion and peppers over medium-low heat 20 min until collapsed and sweet.
- Add garlic, cumin, paprika, harissa; 2 min. Add tomato and salt; simmer 12 min to a thick, trench-holding sauce.
- Return merguez. Make 6 dimples; crack an egg into each.
- Cover and cook at the barest simmer 6–8 min until whites set, yolks liquid (surface ~80 °C, no bubbling).
- Rest 1 min off the heat, uncovered.