Shakshouka

Name: Shakshouka
Total time: 30 min
Yield: 3
Cuisine: Tunisian
Ingredients: 3 Green peppers, sliced; 1 Onion, sliced; 500 g Tomatoes, chopped; 4 cloves Garlic, sliced; 1 tbsp Harissa; 1 tsp Ground caraway; 5 Eggs; 3 tbsp Olive oil; 1 tsp Salt

Eggs cracked into a simmering pan of peppers, tomato and harissa and left to set with the yolks soft — one pan, ten minutes of attention, bread to finish it.

المصدر

الوصفة من Tunisian home kitchens · 🏺 تقليدي · Everyday Tunisian cooking — harissa, olive oil, tuna and eggs, and the semolina that anchors the Friday table from Tunis to Sfax.

Maghrebi · widely attributed to Tunisia — An ownerless traditional dish, so no cook is credited. The cited article describes shakshouka as a Maghrebi dish of eggs poached in a pepper-and-tomato sauce; its origin is widely attributed to Tunisia and it is also claimed by other cuisines. This note states that rather than asserting sole ownership. Quantities and method here are this book's own.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

The Cooking Foodie J. Kenji López-Alt RecipeTin Eats

⏱ 30 دقيقة🍽 3 حصة🔥 290 سعرة🇹🇳 تونس🌶️🌶️

حلالنباتيخالٍ من الغلوتينخالٍ من الألبانخالٍ من المكسرات

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Cook the peppers and onion in the olive oil over medium heat for 10 minutes, until soft and starting to colour.
Add the garlic, harissa and caraway and stir for a minute.
Add the tomatoes and salt and simmer 12–15 minutes, until thick enough that a spoon leaves a trail.
Make wells in the sauce and crack an egg into each one.
💡 A watery sauce cannot hold the wells and the eggs drift and scramble. Reduce it properly first.
Cover and cook 5–7 minutes on low, until the whites are set and the yolks still wobble.
Serve straight from the pan with bread, and eat before the yolks firm up.

💡 نصائح

Tunisian shakshouka leans on peppers and caraway; the tomato-heavy version most people know is a later, milder relative.
Merguez sausage sliced in with the peppers turns it into a full dinner.
Serve it in the pan. Plating it makes the yolks break on the way to the table.