Shakshouka – eggs poached in a spicy tomato sauce – is one of our favourite Sunday brunches. It’s a good, quick supper too, and something I’ll think to make when feeding two.
When that’s the case, I preheat the oven to 350°F (180°C) and make the sauce in my cast iron frying pan. After cracking the eggs over the sauce, I pop the frying pan in the oven (uncovered) for about five minutes until the eggs are cooked through.
Shakshouka
(serves 4)
- 1 Tb olive oil
- 1 onion, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 1 fresh chilli, minced (or to taste)
- salt and pepper
- 2 x 450g tins chopped tomatoes
- ½ cup water
- 8 eggs
- fresh coriander, to serve
- Heat the oil in a large frying pan (for which you have a tight-fitting lid) over a medium flame.
- Add the onion, and cook until softened.
- Add the cumin, paprika and oregano and cook for another minute.
- Stir in the red pepper, garlic and chilli and cook a couple more minutes.
- Add the chopped tomatoes and water and bring to a simmer. Cook for about ten minutes, until thickened.
- Make indentations in the sauce and crack an egg into each one. Cover the frying pan, lower the temperature, and leave until the eggs are cooked through.
- Garnish with fresh coriander, and serve with pitta, Turkish bread or naan.
Ten More Bites 
Really much the same, Minus the smoked paprika, as our house fave Huevos Ranchero
The sauce is very similar to ours as well, now you mention it. Though I don’t add peppers for the huevos…
Absolutely love Tunisian food! Please post more recipes.
Thank you — and I agree with you on Tunisian food!