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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)
11 recipes using tomatoes — Brik, shakshuka, harissa — bold, spiced Maghrebi cooking from North Africa.
These 11 tunisian tomatoes recipes are ready in about 51 minutes on average, with 180–520 kcal per serving, and 82% 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 tomatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, poaching and boiling.
Sweet-acidic fruit that forms the backbone of sauces, stews and salads across nearly every cuisine. In this collection it's most often cooked with olive oil, eggs, onion, garlic, ground cumin and harissa paste. 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.
A smoky, spiced salad of charred peppers, tomatoes and chillies blended with cumin, garlic and olive oil — Tunisia's most versatile condiment and starter.
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.
A Tunisian layered rice and vegetable dish — fragrant rice cooked with spiced lamb and eggplant, then inverted onto a platter to reveal a stunning golden dome.
A Tunisian egg and merguez scramble — spiced tomato sauce with merguez sausage and eggs cooked until just set, the Tunisian answer to shakshuka.
Hearty Tunisian soup with cracked green wheat, lamb, and aromatic spices — warming and deeply nourishing.
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 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.
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.
Ripe tomatoes smell fragrant at the stem and give slightly to a gentle squeeze. For cooking out of season, good-quality tinned tomatoes often beat pale fresh ones.
Store at room temperature, never the fridge, which kills their flavour and texture. Score and blanch to slip off skins; salting slices draws out excess water for salads.
A low-calorie source of vitamin C, potassium and the antioxidant lycopene — which actually becomes more available when tomatoes are cooked.
Most of these 11 Tunisian tomatoes recipes are ready in around 51 minutes from start to finish. The quickest, Ojja, takes about 30 minutes, while the slower-cooked dishes run up to 95 minutes.
Across this collection they range from about 180 to 520 kcal per serving, averaging 371 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. 82% of the recipes here are beginner-friendly.
In these recipes, tomatoes is most often paired with olive oil, eggs, onion, garlic, ground cumin and harissa paste. Tunisian kitchens also lean on its own regional aromatics, fats and signature spice blends.