A one-pot comfort food, this dish is a Traditional Tunisian recipe using a spicy tomato sauce and baked eggs over potatoes, spinach, and more... —Corinne Cuozzo
potato, diced and cooked
cooked rice, optional
vegetables, such as eggplant or spinach
cooked dark meat chicken, optional
cloves garlic, chopped
small onion, chopped
harissa paste or pilpelchuma
smoked or fresh Israeli paprika
tomato sauce, low-sodium, high quality
fresh chopped herbs, such as parsley
salt and pepper to taste
In This Recipe
In a cast-iron pan, sauté the garlic and onions in olive oil until softened. (If you don't have a cast iron pan, sauté in a skillet and then transfer to an oven safe dish when assembling shakshuka).
Add the potatoes (and optional rice) and all seasonings, and continue to cook until flavors are well-blended. Add the vegetables and cook a bit longer. Adjust seasonings as needed.
When ready assemble potato and vegetable mixture in the pan, top with tomato sauce and cracked black pepper. Make two indentations for the eggs, but do not add them yet. Bake the shakshuka in the oven at 350 degrees for fifteen minutes.
Next, crack the eggs into the indentations, and continue to cook until the egg whites have set, but take out before the yolks are no longer runny.
Top with fresh herbs and enjoy. Serve with baguette or pita, optional.