Authentic Tunisian Shakshuka

Authentic Tunisian Shakshuka

A Dish Full of Character

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

Vegetables

  • 4 green peppers, roughly chopped
  • 2 red peppers, roughly chopped
  • 4 large ripe tomatoes, diced
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced

Protein

  • 250g Tunisian merguez sausages
  • 4 eggs

Seasoning

  • 2 tbsp Uzalis Extra Virgin Olive Oil
  • 1 tbsp harissa (adjust to taste)
  • 1 tsp ground caraway
  • 1 tsp ground coriander
  • Salt, to taste
  • Black pepper, to taste

To Serve

  • Crusty bread or traditional Tunisian khobz
  • Additional Uzalis olive oil for finishing

Method

Step 1: Brown the merguez

Heat the olive oil in a large cast-iron skillet over medium heat.

Add the merguez sausages and cook for 6 to 8 minutes until browned and lightly charred on all sides.

Remove from the skillet and slice into bite-sized pieces.

Step 2: Build the base

In the same skillet, add the onion and cook until softened.

Add the garlic and cook for another minute.

Stir in the chopped green and red peppers and cook for 8 to 10 minutes until softened but still holding their shape.

Unlike many modern shakshuka recipes, the vegetables should remain chunky and rustic rather than collapsing into a sauce.

Step 3: Add tomatoes and spices

Add the diced tomatoes, harissa, caraway, coriander, salt and pepper.

Return the merguez to the pan.

Cook for 10 to 15 minutes until the tomatoes soften and release their juices, creating a rich but chunky mixture.

A little olive oil should remain visible throughout the dish.

Step 4: Cook the eggs

Make four small wells in the vegetable mixture.

Crack an egg into each well.

Cover the skillet and cook for 4 to 6 minutes until the whites are set but the yolks remain soft and golden.

Traditional Tunisian households often prefer the yolks slightly runny.

Step 5: Finish and serve

Remove from the heat.

Drizzle generously with Uzalis Extra Virgin Olive Oil.

Serve immediately in the skillet with warm bread for dipping.

Chef's Notes

What makes Tunisian chakchouka different?

  • Much more pepper-focused than many international shakshukas.
  • Often contains merguez sausage.
  • Uses harissa for warmth and depth.
  • Vegetables remain chunky and rustic.
  • Olive oil plays a prominent role rather than being used sparingly.
  • Frequently served as a communal family meal directly from the pan.

Pairing with Uzalis

The naturally high polyphenol content of Uzalis works beautifully with:

  • Sweet roasted peppers
  • Harissa
  • Rich egg yolks
  • Smoky merguez

The oil's characteristic peppery finish complements the gentle heat of the dish while adding freshness and complexity.