Tunisian shakshuka

recipe by Pura Vida Pans
Servings: 4


Pura Vida Pans offer big pan catering for parties, festivals, and markets. They take pride in using fabulous ingredients to produce the very best dishes – from paellas to tartiflette, from chilli to stir frys, from cassoulet to stews, and from stroganoff to tapas. they share their tasty shakshuka recipe with nourish. https://www.instagram.com/puravidapans/

Chef’s note:
This is a fabulous vegetarian dish from Tunisia that works well as a quick mid-week dinner or as a luxurious weekend breakfast treat.



  1. Prepare the garnish first by marinating the red onion with the red wine vinegar and half a teaspoon of the sugar. Set aside.

  2. Heat the oil in a deep frying pan, then add the onion and garlic to sweat down slowly for 10-15 minutes until soft. Add the peppers and spices, followed by the tomatoes and the rest of the sugar. Cook for 10-15 minutes before making 4 x deep wells and cracking an egg into each.

  3. Cover the pan with a lid and cook until the eggs are to your liking.

  4. Finish by garnishing with the crumbled feta, chopped parsley, and pickled red onion, before serving with warm or toasted bread.

  5. hints & tips
    “I like to use a heavy iron pan when I cook this dish as not only does it help to cook the eggs evenly, it also keeps the heat longer while at the table.”

    For a meaty fix, add chorizo or lardons – just make sure that you cook them first so that the onions then sweat down in their delicious juices.

    For a hearty winter change, simply add slices of cooked potatoes – a
    waxy variety works best. Or in summer, add aubergine or courgette as a lighter alternative.

    Of course, you can add chilli to increase the heat for those who enjoy a touch of spice.

    There are many other additions to be tried, so why not have some
    fun and let us know how you like your shakshuka.

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