Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)


Tunisian in origin, some version of the spiced and stewed pepper and tomato dish with eggs known as "shakshouka" can be found almost anywhere in the eastern Mediterranean where it is a popular staple in local bakeries and diners, served in pita breads or with pieces of leavened bread on the side to soak up the rich juices. This variation comes largely from Celia Brooks Brown's World Vegetarian Classics, which I've come lately to adore, with my characteristic addition of a little hot pepper twist to give it an extra kick. A glorious and warming breakfast on a cool spring morning for me, this "shakshouka" would make an equally colorful, surprising and popular dish to serve guests for lunch.


Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)
Recipe by
Adapted from World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen
Cuisine: Tunisian
Published on April 28, 2008

Simple, rich and zesty colorful spiced tomato and pepper stew baked with eggs for a delicious and attractive breakfast or lunch

Preparation: 10 minutes
Cooking time: 50 to 60 minutes

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  • 3 tablespoons olive oil
  • 2 large onions, sliced
  • 6 red, orange and/or yellow bell peppers, seeded and cut into narrow strips
  • 3 jalapeño peppers, seeded and cut into narrow strips
  • 3 14 oz (410 mL) cans of whole tomatoes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons dried mint
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried red chili flakes
  • 1 teaspoon sea salt
  • 8 large eggs
  • fresh ground black pepper
  • chopped fresh parsley for garnish


  • Heat a large saucepan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Toss in the onions and stir-fry for 3 to 4 minutes until translucent. Add the peppers and fry for 5 minutes until slightly softened. Pour in the tomatoes along with the vinegar, brown sugar, mint, allspice and red chili flakes. Turn up the heat slightly and cook, stirring frequently, until reduced to a thick sauce — about 30 to 40 minutes. A wooden spoon dragged across the bottom should leave a clear path for a couple of moments. Stir in the salt, remove from heat and set aside.

  • Preheat an oven to 375°F. Let the pepper mixture cool for a few minutes, then spoon into the bottom of a large casserole or baking dish. Make 8 small indentations into the mixture with the back of a spoon, and crack an egg into each indentation.

  • Bake in the oven for 10 to 15 minutes until the egg whites are completely fixed and the yolks are set to your liking.

  • Spoon out an egg with plenty of the pepper mixture for each plate, and sprinkle each serving with fresh ground black pepper and parsley.

Makes 4 to 8 servings


test it comm said...

That looks nice and colourful and good. It also sound tasty.

Suganya said...

Beautiful dish, Lisa. Would make for a nice lunch.

Anonymous said...

This dish looks wonderful, Lisa. btw...I like your profile photo. Kinda reminds me of "The Deer Hunter" :)

Pixie said...

This reminds me of a meatball dish that I love with eggs and I'd love to try this vegetarian version. Looks wonderful!

Kalai said...

Gorgeous, Lisa! I'd love this anytime! Am bookmarking this. :)

winedeb said...

Lisa this sounds great! I am not a fan of eggs, but you are tempting me with this one!

Chef Erik said...

That looks so delish. That would make a great lunch.

Anonymous said...

hello! looks delicious!

i was interested to see it's from brooks' book. i saw it in the shops recently, but only brefely, and was quite tempted. i see you enjoy it. what's it like, what are the recipes like? thanks! :)

Lisa Turner said...

Thanks for stopping by Maninas. I wrote a mini review of the book a while back. You can find it here. I'm really enjoying the book and find it has lots of good ideas from around the world. It's perfect for both novices and experienced cooks alike. If you follow the recipes exactly, you end up with a yummy dish, but the recipes are also very easy to adapt to your preferences. Beautiful photography too and very informative.

Anonymous said...

many thanks!

now i'm even more sorry i didn't get it... i'll check out the review, too!

Anh said...

This is a beautiful recipe!!! I will defenitely try it out. Thanks for joining WHB!!

Kalyn Denny said...

It sounds like a very delicious dish; I love everything you've used. (Sounds like an interesting cookbook too!)

Srivalli said...

Lisa..thats such a lovely looking dish!...nice entry!...and I like your list of on the menu!..:)...

and hope you will have some time for roti mela too!

Suganya said...

Lisa, I made this y'day. Simply superb! Thanks :)

Lisa Turner said...

Glad you enjoyed it Suganya. You are welcome :)

Matina said...

It seems like alot of tomato to me. Is it really 3 cans? I think I might modify it and use less tomato, just because I'm not a huge fan of tomatoes.