Tunisian Shakshuka with Shrimp


Jamel Charouel


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
  • 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


  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 ½ 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.

Nutrition Info

Per serving: 291 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 22 grams protein; 739 milligrams sodium


  • Serve with toasted baguette
  • Garnish with Kalamata olives, Calabrese peppers, and cornichons