Tunisian Shakshuka

This Tunisian shakshuka recipe makes for an alternative brunch or a delicious lunch, and is really easy to make. It is very versatile, I added some asparagus that I needed to use which isn’t usually in the recipe. Serve with bread, rice or couscous.


Tunisian Shakshuka

A delicious tomato and pepper based dish with eggs
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Tunisian
Servings 4 people
Calories 500 kcal


  • 2 tbsp olive oil
  • 2 large onions halved and sliced
  • 2 red peppers cut into long slices
  • 1 green peppers cut into long slices
  • 1 long green chilli chopped
  • 4 garlic cloves chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 400g can chopped tomatoes
  • 1 tsp cumin seeds
  • 2 star anise
  • 1/2 tsp cayenne pepper
  • 1 tbsp tomato puree
  • handfull coriander chopped
  • handful parsley chopped
  • 4 free range eggs
  • 75 g feta cheese
  • handfull spinach
  • 1 tsp honey


  • Heat the olive oil in a large saute pan and add the onions, peppers and chilli, season with salt and pepper and cook on a medium heat for 8 minutes.
  • Add the chopped garlic and spinach and stir for 3 minutes.
  • Add the tomato puree, star anise, cumin seeds and cayenne pepper and stir for 2 minutes.
  • Add the tomatoes and a splash or water.
  • Simmer for 10 minutes. Add the honey and stir. If it is too dry, add some water.
  • Add the chopped coriander and parsley and stir until mixed into the sauce.
  • Make a well in the mixture and break an egg into the well. Repeat this with the other eggs so the 4 eggs poach in the sauce, equally spaced in the pan.
  • Cook until the egg whites are set, then crumble over the feta and serve.
Keyword shakshuka, Tunisian