Intermediate
Moroccan
Chicken Tagine with Olives and Lemon
Source: Traditional
90 min4420 kcal
HalalGluten-freeDairy-free
Shakshouka
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.
Source
Recipe by Tunisian home kitchens · 🏺 Traditional · 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.
Watch it being made · 3 videos
⏱ 30 min🍽 3 servings🔥 290 kcal🇹🇳 Tunisia🌶️🌶️
HalalVegetarianGluten-freeDairy-freeNut-free
Steps
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.
💡 Tips
- 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.
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