Eggs in Tomato Pepper Sauce Aka Tunisian Shakshouka

Name: Eggs in Tomato Pepper Sauce Aka Tunisian Shakshouka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tunisian & Sahel
Ingredients: 1 tbsp extra virgin olive oil; 1 tsp cumin seed; 1 tbsp paprika; 1 onion; 2 garlic cloves; 3 tomatoes; 2 green bell peppers; 2 red bell peppers; 1 tbsp harissa; 1 cup water; 0.5 tsp sea salt; black pepper; 4 eggs; parsley

An egg dish of tomatoes, green bell peppers and parsley, seasoned with cumin and paprika and simmered on the stove.

40 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
Heat the oil in a deep skillet over medium flame. Stir in the cumin seeds, paprika and cook slightly to color the oil, about 10 to 15 seconds. Add the onion and garlic and sauté until the onion is translucent and wilted but not browned, about 5 minutes.
2
Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers,harissa,1 cup water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
3
Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.
10 min
4
Garnish with some parsley and serve with crusty bread.