Shakshouka Tagine with Eggs and Tomatoes


This Shakshouka tagine is perfect for breakfast, but it works equally well as dinner. The harissa adds a spicy and flavorful kick.






3 tablespoons olive oil

2 medium onions, chopped

1 teaspoon ground cumin

I tablespoon mild paprika

½ teaspoon turmeric

1 (28-ounce) can diced tomatoes and juices

4 cloves garlic, finely chopped

½ bunch cilantro, chopped

½ bunch parsley, chopped

1 teaspoon harissa (or ½ teaspoon hot paprika)

½ teaspoon salt

½ teaspoon pepper

8 eggs



1. In a large skillet, heat the olive oil on medium. Sauté the onions for 5 minutes or until soft.

2. Add the cumin, paprika, and turmeric, and cook for a few minutes.

3. Stir in the tomatoes, garlic, cilantro, parsley, harissa, salt, and pepper. Lower the heat and simmer for 15 minutes.

4. One by one, gently break the eggs into the tomato sauce. Continue cooking for 10 more minutes or until the eggs are set. Serve with bread.




The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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