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Shakshuka Tunisienne
Tunisia's fiery, characterful take on shakshuka — spiced merguez sausages, sweet peppers and eggs in a harissa-spiked tomato sauce, cooked in one bold, fragrant pan.
⏱ 40 min🔥 380 kcalEasy
★4.8(734)
14 recipes using garlic — Brik, shakshuka, harissa — bold, spiced Maghrebi cooking from North Africa.
These 14 tunisian garlic recipes are ready in about 46 minutes on average, with 180–540 kcal per serving, and 86% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
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 garlic, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, poaching, frying and boiling.
The aromatic foundation of savoury cooking almost everywhere — pungent raw, sweet and mellow when cooked. In this collection it's most often cooked with eggs, ground cumin, olive oil, harissa paste, onion and harissa. The dishes here span tunisian classics ready in as little as 30 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Tunisian Shakshuka is the highest-rated dish in this collection at 4.9★ from 2,240 ratings.
Tunisia's fiery, characterful take on shakshuka — spiced merguez sausages, sweet peppers and eggs in a harissa-spiked tomato sauce, cooked in one bold, fragrant pan.
Bold Tunisian street-food soup of spiced chickpeas poured over torn bread with harissa, cumin, capers and a raw egg — Tunis' most iconic breakfast.
A smoky, spiced salad of charred peppers, tomatoes and chillies blended with cumin, garlic and olive oil — Tunisia's most versatile condiment and starter.
Tunisia's beloved street food — a hearty chickpea soup served over torn bread and topped with poached egg, harissa, capers, and olive oil for a warming, customizable bowl.
The Tunisian mother of all shakshuka — intensely spiced with harissa and merguez sausage, eggs poached in a fiery tomato sauce that's bolder than its Israeli cousin.
Homemade Tunisian merguez sausages — spicy lamb and beef sausages redolent with harissa, cumin, and paprika, grilled or pan-fried until they split and sizzle.
A Tunisian egg and merguez scramble — spiced tomato sauce with merguez sausage and eggs cooked until just set, the Tunisian answer to shakshuka.
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.
Tunisian spiced tomato and egg stew with merguez sausages and harissa — a fiery brunch classic.
Tunisian chickpea soup with harissa, cumin and a poached egg, poured over stale bread — a warming street food classic.
Tunisian spiced lamb and beef sausages simmered in fiery tomato pepper sauce — a North African brunch icon.
Tunisian-style eggs poached in a smoky harissa-tomato sauce with peppers, cumin, and garlic — pan to table.
Tunisia's classic working-class breakfast: garlicky chickpea broth ladled over torn bread with cumin, harissa, lemon, and a soft egg.
The Tunisian original — eggs poached in a chunky, harissa-fired stew of bell peppers, tomatoes and merguez spices, finished with cilantro and torn baguette for sopping.
Pick firm, heavy heads with tight, papery skin and no green shoots or soft spots. Fresh garlic far outperforms jarred pre-minced, which tastes flat and slightly sour.
Crush to release more of its pungent compounds, slice for a milder bite, or roast whole until jammy and sweet. Add minced garlic late and keep it moving — it burns and turns bitter in seconds.
Eaten in small amounts, but a source of allicin and other sulphur compounds linked to heart and immune benefits.
Most of these 14 Tunisian garlic recipes are ready in around 46 minutes from start to finish. The quickest, Ojja, takes about 30 minutes, while the slower-cooked dishes run up to 105 minutes.
Across this collection they range from about 180 to 540 kcal per serving, averaging 388 kcal — Salade Mechouia — Tunisian Grilled Salad is the lightest option at 180 kcal.
Shakshuka Tunisienne is a great place to start — it's rated easy and comes together in about 40 minutes. 86% of the recipes here are beginner-friendly.
In these recipes, garlic is most often paired with eggs, ground cumin, olive oil, harissa paste, onion and harissa. Tunisian kitchens also lean on its own regional aromatics, fats and signature spice blends.