Tunisia's original shakshuka — bolder and spicier than Israeli versions, with harissa, tuna, capers and merguez sausage adding depth. The version that gave the world this dish.
Shakshuka is often described as an Israeli breakfast dish, but it originated in North Africa — most likely Tunisia — and the Tunisian version is strikingly different from the Israeli. Where Israeli shakshuka is relatively mild and tomato-forward, Tunisian shakshuka (shakshouka) is assertively spiced with harissa, uses less tomato and more pepper, and characteristically includes canned tuna, capers, olives and merguez sausage. It is eaten for lunch or dinner (not primarily breakfast) and served with fresh baguette-style bread (a legacy of French colonial cooking) rather than pita. This is the original, before the dish was adopted and simplified for the Israeli market.
Serves 4
If using merguez, fry slices in olive oil until browned, 3 min. Remove. Add onion, pepper, garlic and caraway seeds to the same oil. Cook 8 min until soft.
Add harissa paste and cumin. Stir 1 min. Add chopped tomatoes. Simmer 12 min until sauce is thick and slightly darkened.
Gently fold in tuna, capers, olives and returned merguez. Distribute evenly across the sauce.
Make 6 wells in the sauce. Crack an egg into each. Cover and cook 5–7 min until whites are set but yolks remain runny.
Scatter fresh parsley over. Serve directly from the pan with crusty French bread or baguette.
Harissa quantity is flexible — start with 1 tbsp and add to taste. Tunisian shakshuka is meant to be genuinely spicy.
Do not overcook the eggs — the yolk should remain runny to mix into the sauce.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Purely vegetarian: omit tuna and merguez, add sliced aubergine to the sauce
Add potato: dice 2 medium potatoes and cook in the sauce before adding the eggs
Merguez lamb sausages can be replaced with lamb mince fried with spices
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
The sauce keeps 4 days refrigerated. Add fresh eggs and tuna when reheating.
Shakshuka is documented in Tunisia and Libya before appearing in Israeli cooking — Tunisian and Libyan Jewish immigrants brought it to Israel in the 1950s and 60s. The Tunisian version with tuna and harissa is the oldest known form. The dish's name is believed to derive from the Arabic/Berber word meaning 'mixture'.
Tunisian shakshuka uses harissa (North African chilli paste) for heat and depth, includes tuna, capers and olives (reflecting the Mediterranean coastal pantry), often adds merguez sausage, and is eaten at lunch or dinner rather than breakfast. Israeli shakshuka omits these additions, uses a milder tomato base, and has become associated with morning or brunch eating. The Tunisian version is older, spicier and more complex.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.