How To Make Tunisian Shakshouka

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini adds nutrition while carrots are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more economical.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach boosts nutrients; dried herbs reduce cost.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is lower in cholesterol, while chickpeas offer protein.

Chop 1 brown onion finely and set aside.

Take 1 red capsicum, remove the stem and seeds, and chop finely.

Chop 2 large tomatoes or use 2 cans of diced tomatoes as an alternative.

In a pan on medium heat, add 2-3 tablespoons of olive oil.

Add the chopped onion and capsicum to the pan and cook on low to medium heat for about 10 minutes until caramelized.

Add 1 minced garlic clove and a pinch of salt, then season with 0.5 teaspoon ground cumin and 1 teaspoon ground paprika; mix well.

Add 1 tablespoon of tomato paste and 2 tablespoons of cold water to the mixture and stir.

Simmer the tomato mixture for about 10 minutes until flavors develop.

Spread the mixture flat in the pan and lower the heat.

Crack 5 eggs into the mixture, using the back of a spoon to create wells for the eggs.

Season each egg with a touch of salt and a bit of crushed pepper.

Cover the pan with another pan and cook on low heat for about 10 minutes until the eggs are softly poached.

Garnish with fresh mint before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens