Tunisian Eggs Recipes

Tunisian cuisine — Brik, shakshuka, harissa — bold, spiced Maghrebi cooking from North Africa — brings its own distinctive techniques and seasonings to every ingredient it touches. When Tunisian cooks work with eggs, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are frying, simmering, boiling and poaching.

The kitchen's great multitasker — binder, leavener, emulsifier and a fast meal in their own right. In this collection it's most often cooked with olive oil, fine sea salt, capers, harissa paste, ground cumin and garlic. The dishes here span tunisian classics ready in as little as 25 minutes to slower, more involved cooking that rewards a relaxed afternoon.