Ingredients for Eggs In Tomato Pepper Sauce Aka Tunisian Shakshouka
- Extra Virgin Olive Oil
- Cumin Seed
- 1 teaspoon paprika
- 1 medium onion, chopped
- Garlic Cloves
- 1 (28 ounce) can crushed tomatoes
- Green Bell Peppers
- Red Bell Peppers
- 1-2 tablespoons harissa paste (adjust to your spice preference)
- 1 cup water
- Sea Salt
- Black Pepper
- 4 large eggs
- Fresh parsley, chopped (for garnish)
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How to Make Eggs In Tomato Pepper Sauce Aka Tunisian Shakshouka
- Heat the olive oil in a deep skillet or oven-safe pan over medium heat.
- Add the cumin seeds and paprika; cook for 10-15 seconds, stirring constantly, until fragrant.
- Add the chopped onion and minced garlic. Sauté for 5 minutes, or until the onion is softened and translucent.
- Stir in the crushed tomatoes and cook for 3-4 minutes, allowing the sauce to slightly reduce.
- Add the chopped bell peppers, harissa paste, 1 cup of water, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 10 minutes.
- Add more water if the sauce becomes too thick.
- Gently create four wells in the sauce using a spoon.
- Crack each egg into a separate small bowl, then carefully slide each egg into a well in the sauce.
- Cover and simmer for another 10-15 minutes, or until the eggs are cooked to your liking.
- Garnish with fresh parsley and serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
31g
Fat
10g
Carbs
4g
