Tunisian Shakshuka with Shrimp
Breakfast, Fish, Mediterranean
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced (about 3 teaspoons)
- 1/2 pound medium shrimp, peeled and deveined
- Kosher salt and black pepper
- 1 medium yellow onion, diced
- 2 large beefsteak tomatoes, diced
- 1 green bell pepper, stemmed, seeded and diced
- 2 tablespoons tomato paste
- 1/2 teaspoon harissa paste
- 1/2 teaspoon ras el hanout
- 1/2 teaspoon ground caraway
- 1/4 teaspoon ground coriander
- 1/2 cup warm water
- 4 large eggs
- Toasted baguette, for serving
- Kalamata olives, Calabrese peppers and cornichons, for serving (optional)
Description
The Arabic word shakshuka loosely translates to “all mixed up” in English, and rightly so, as the dish usually includes a colorful array of ingredients that are traditionally served in a cast-iron skillet. Made with eggs poached in a bright, peppery tomato sauce, it is a staple of Tunisian home cooking. Shrimp shakshuka is popular on the Mediterranean Coast, where shrimp are fresh and plentiful, but you could substitute merguez or skip the protein entirely for a vegetarian option. It is easy to make and can be eaten for breakfast, lunch or dinner.
Directions
1. Heat 1 tablespoon oil in a large cast-iron skillet or heavy pan over medium. Add 1 teaspoon garlic and sauté until tender, about 1 minute. Add shrimp to pan, season with salt and pepper and sauté until shrimp turns pink all over, 4 to 5 minutes, then set aside.
2. In the same pan, add the remaining 1 tablespoon olive oil, the onion and the rest of the garlic. Season with salt and pepper. Cook the onion and garlic, stirring frequently, until onion becomes translucent, about 3 minutes. Add the tomatoes, bell pepper, tomato paste and harissa to the pan and sauté for 5 minutes.
3. Add the ras el hanout, caraway, coriander and 1/2 cup warm water and stir to thoroughly combine. Reduce the heat to low, cover and cook, stirring occasionally, for 5 minutes.
4. Set the shrimp on top of the sauce, spacing evenly apart, and using a spoon, make shallow craters in the tomato mixture for the eggs. Crack the eggs into the craters, cover, and let simmer 6 to 8 minutes, or until eggs are cooked to your liking. Serve with warm baguette, and olives, pickled peppers and cornichons, if desired.