
Tunisian Shakshuka
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- Serves 4
- Cooks in 35 mins (10m prep + 25m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Tunisian recipe
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- 2.Add the chopped onion and red bell pepper to the skillet and cook until softened, about 5 minutes.
- 3.Stir in the minced garlic and cook for an additional minute.
- 4.Add the chopped tomatoes, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper to the skillet. Stir well to combine.
- 5.Simmer the tomato mixture for about 10 minutes, until it thickens slightly.
- 6.Make four wells in the sauce and crack an egg into each well.
- 7.Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
- 8.Remove from heat and garnish with fresh parsley.
- 9.Serve the Tunisian Shakshuka hot with crusty bread or pita for dipping.
lightbulb_outline Tips
- For extra heat, add more cayenne pepper or a chopped chili pepper to the sauce.
- Feel free to customize your shakshuka by adding other vegetables like zucchini or spinach.
- Serve with a dollop of Greek yogurt or crumbled feta cheese for added creaminess.
- Don't forget the bread! It's perfect for soaking up the delicious sauce.