Introduction
Tunisian Shakshuka with Shrimp is a bold, flavorful twist on the classic North African and Middle Eastern dish. Traditionally, shakshuka consists of poached eggs in a rich, spiced tomato and pepper sauce, but this version introduces succulent shrimp, adding a delicate seafood touch that perfectly complements the robust flavors of the sauce. With influences from Berber, Ottoman, and Mediterranean cuisines, this dish is a harmonious blend of warming spices, aromatic herbs, and vibrant ingredients.
Shakshuka is believed to have originated in North Africa, particularly Tunisia, before spreading throughout the Middle East. The addition of seafood is a nod to Tunisia’s coastal regions, where fresh seafood is a staple in daily cooking. The combination of harissa paste, ras el hanout, and caraway seeds creates a deep, earthy complexity, while fresh tomatoes and bell peppers provide a natural sweetness and tang.
What sets this recipe apart is the balance of flavors and textures—the smoky heat of harissa, the savory notes of sautéed garlic and onions, and the luscious, runny egg yolks blending seamlessly into the sauce. The shrimp, cooked until just tender, soaks up the bold seasonings, making each bite a delight. Served with crusty toasted baguette, olives, and pickled peppers, this dish is a complete meal that is both comforting and invigorating.
Perfect for breakfast, brunch, or even a light dinner, this Tunisian-inspired shakshuka is a celebration of Mediterranean flavors, bringing warmth and spice to your table. Whether you’re new to shakshuka or looking for a fresh take on a beloved dish, this version is sure to become a favorite.
Quick Recipe Info
| Servings | Ready in | Calories | Good for |
|---|---|---|---|
| 4 servings | 35 minutes | 320 kcal | Breakfast, Brunch, Dinner |
Ingredients
Yield: 4 servings
- 2 tablespoons olive oil
- 3 garlic cloves, minced (about 3 teaspoons)
- ½ pound medium shrimp, peeled and deveined
- Kosher salt and black pepper, to taste
- 1 medium yellow onion, diced
- 2 large beefsteak tomatoes, diced
- 1 green bell pepper, stemmed, seeded, and diced
- 2 tablespoons tomato paste
- ½ teaspoon harissa paste
- ½ teaspoon ras el hanout
- ½ teaspoon ground caraway
- ¼ teaspoon ground coriander
- ½ cup warm water
- 4 large eggs
- Toasted baguette, for serving
- Kalamata olives, Calabrese peppers, and cornichons, for serving (optional)
Step-by-Step Instructions
Step 1: Sauté the Shrimp
- Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat.
- Add 1 teaspoon minced garlic and sauté until fragrant, about 1 minute.
- Add shrimp, season with salt and pepper, and cook until pink all over, about 4 to 5 minutes.
- Remove shrimp from pan and set aside.
Step 2: Build the Tomato Base
- In the same pan, add the remaining 1 tablespoon olive oil.
- Stir in the diced onion and the rest of the garlic. Season with salt and pepper.
- Cook, stirring frequently, until the onion is translucent, about 3 minutes.
- Add the diced tomatoes, bell pepper, tomato paste, and harissa paste. Sauté for 5 minutes.
Step 3: Simmer the Sauce
- Stir in the ras el hanout, ground caraway, and ground coriander.
- Pour in ½ cup warm water and stir to combine.
- Reduce heat to low, cover, and let simmer for 5 minutes, stirring occasionally.
Step 4: Poach the Eggs & Finish
- Place the shrimp back into the sauce, spacing them evenly.
- Use a spoon to create small craters in the tomato mixture.
- Crack an egg into each crater, cover the pan, and let simmer for 6-8 minutes until the eggs are cooked to your desired doneness.
Step 5: Serve & Enjoy
- Serve hot with warm toasted baguette.
- Garnish with Kalamata olives, Calabrese peppers, and cornichons if desired.
Tips for Success
- Perfectly Poached Eggs: Keep an eye on the eggs to prevent overcooking.
- Balancing Spices: Adjust the harissa and ras el hanout to your spice preference.
- Fresh Ingredients: Use ripe tomatoes for the best depth of flavor.
- Seafood Substitute: Try mussels or calamari instead of shrimp for a variation.
Variations
- Spicier Version: Increase the harissa for more heat.
- Vegetarian Alternative: Replace shrimp with chickpeas or feta cheese.
- Nutty Twist: Add toasted almonds for extra texture.
- Creamy Version: Stir in a dollop of yogurt before serving.
Serving Suggestions
Tunisian Shakshuka with Shrimp pairs well with:
- Toasted Baguette: A crispy, golden bread for scooping up the sauce.
- Kalamata Olives: Adds a briny contrast.
- Pickled Peppers & Cornichons: Bright, tangy flavors to balance the dish.
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over low heat, adding a splash of water if needed.
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Total Fat: 14g (22%)
- Saturated Fat: 2g (10%)
- Carbohydrates: 28g (9%)
- Fiber: 5g (20%)
- Sugar: 6g
- Protein: 22g (44%)
Cost Estimation
| Ingredient | Cost |
| Shrimp (½ lb) | $6.00 |
| Tomatoes (2 large) | $3.00 |
| Bell Pepper (1) | $1.50 |
| Eggs (4) | $2.00 |
| Spices & Pantry Ingredients | $3.00 |
| Olive Oil (2 tbsp) | $1.50 |
| Total Cost | $17.00 ($4.25 per serving) |
See Also
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