Photograph of the finished Shakshouka Tunisian

Middle East · Trứng sốt cà chua khoai tây Tunisia

Shakshouka Tunisian

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Sausage Sausage 9.9 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Harissa chili sauce Harissa chili sauce 2.5 oz
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Onion Onion 1.6
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Cumin seeds Cumin seeds 0.4 oz
  • Photograph of Bread Bread 11.3 oz

Method

  1. 1 Fry the diced potatoes for 6 minutes until golden brown on the edges, then remove and set aside.
  2. 2 Sauté the onions, bell peppers, and merguez sausage for 6 minutes in olive oil.
  3. 3 Sauté the harissa for 60 seconds, then add the chopped tomatoes and cumin, and cook for 10 minutes.
  4. 4 Add the potatoes to the sauce and simmer for 5 minutes to allow them to absorb the flavor; the potatoes are what distinguish the Tunisian version from Middle Eastern shakshuka.
  5. 5 Make a well in the egg, crack the egg into it, and cover for 5 minutes until the egg white sets while the yolk remains runny.

With an appliance

  • Air fryer 38 min

    Replace step 1: mix potatoes with oil and bake in an air fryer at 200 degrees for 10 minutes, flipping at the 5th minute to brown the edges; keep step 4 as is, transfer the potatoes to the sauce for 5 minutes to absorb the flavor.

Start cooking