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Tunisian Shakshuka

Tunisian Shakshuka

[[ recipeID=recipe-8ljr7y37g, title=Tunisian Shakshuka: A Culinary Journey Through North Africa ]]

Tunisian Shakshuka: A Culinary Journey Through North Africa

Shakshuka has its roots deeply embedded in the Middle Eastern and North African culinary traditions. In Tunisia, this dish holds a special place in the hearts of locals, often enjoyed as a comforting breakfast or brunch. It reflects the region's abundant use of fresh produce, vibrant spices, and a culinary heritage that stretches back centuries. This popular North African dish features poached eggs nestled in a vibrant tomato and pepper sauce, delicately spiced with cumin, paprika, and cayenne pepper. 

Let’s get cooking!

Servings: 4

Keywords: Eggs

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins




  • 2 Tablespoons of Olive oil
  • 1 finely chopped Onion
  • 3 minced Cloves of garlic
  • 2 large bell peppers (red or green), sliced
  • 4 diced Ripe tomatoes
  • 2 teaspoons Ground cumin
  • 2 teaspoons Paprika
  • ¼ Teaspoon Cayenne pepper (adjust according to your spice preference)
  • Salt and black pepper to taste
  • 4-6 large eggs
  • Chopped Fresh parsley or cilantro (for garnish)
  • Crusty bread (for serving)


  1. Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
  2. Add the sliced bell peppers to the pan and continue cooking for a few minutes until they start to soften.
  3. Add the diced tomatoes to the pan, along with the ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to combine all the ingredients.
  4. Reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the sauce thickens slightly. Taste and adjust the seasoning as needed.
  5. Using a spoon, create small wells in the sauce and carefully crack the eggs into the wells. Space them evenly throughout the pan.
  6. Cover the pan and cook on low heat for about 5-8 minutes, or until the eggs are cooked to your desired level of doneness. If you prefer the yolks to be runny, cook them for a shorter time.
  7. Once the eggs are cooked, remove the pan from the heat. Sprinkle the freshly chopped parsley or cilantro over the top.
  8. Serve the Tunisian Shakshuka directly from the pan, accompanied by warm crusty bread for dipping and scooping up the flavourful sauce.
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