Shakshuka Tunisienne

About This Recipe

While shakshuka is now celebrated worldwide, Tunisia is where this dish was developed and perfected before spreading to the Middle East. The Tunisian version is considerably fiercer than its Israeli counterpart — the harissa gives the sauce a deep, smoky heat, and caraway seeds add an earthy anise note that is distinctly North African. The merguez sausage adds fatty richness that balances the tomato acidity.

Ingredients

Serves 2

• 4 largeeggs
• 400 gcanned crushed tomatoes
• 2 linksmerguez sausage(sliced)
• 2 tbspharissa
• 1 mediumred bell pepper(sliced)
• 1 mediumonion(sliced)
• 3 clovesgarlic(minced)
• 1 tspcaraway seeds
• 2 tbspolive oil
• 1 tspsalt

Instructions

1. 1

   Cook merguez

   Heat oil in a skillet. Brown merguez slices and remove. In the same oil, cook onion and pepper 5 minutes.

2. 2

   Add spices

   Add garlic and caraway seeds. Cook 1 minute. Add harissa and tomatoes. Simmer 10 minutes.

3. 3

   Return sausage

   Add merguez back to the sauce. Make 4 wells and crack an egg into each.

4. 4

   Poach eggs

   Cover and cook over medium-low heat until whites are set but yolks are still runny, about 5 minutes.

5. 5

   Serve

   Serve directly from the pan with crusty bread.

Variations

• •

  Omit merguez for a vegetarian version

• •

  Add crumbled feta before serving

• •

  Use lamb mince instead of sausage

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately from the pan. Sauce (without eggs) keeps 3 days refrigerated.

Frequently Asked Questions