Shakshuka is one of the stars of Tunisian cuisine. This dish, found throughout
North Africa, It is exported all over the world and adapts to all cultures. It’s secret?
ease and speed of execution coupled with a tasty mixture of inexpensive vegetables
and added runny eggs. Etymologically, some attribute a Berber origin where chakshek means “to mix”. In any case,the recipe garnished with chili peppers is quite recent. Indeed, peppers, originally from South America, only arrived in the region after the discovery of the Americas by Christopher Columbus in 1492.

Serves 2- 3

2 tablespoons olive oil
2 red onions, finely chopped
2 big cloves garlic, minced
5 tomatoes, medium chopped
1 teaspoon tomato paste
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon hot paprika
1 teaspoon harissa
2 green bell peppers, medium chopped
3 large eggs

In a medium skillet heat the oil over medium heat. Add the onion and cook, stirring, until softened. Add the garlic and cook for a minute. Add the tomatoes, paste, salt, coriander, paprika and harissa and cook stirring for a few minutes.  Reduce the heat to low and cook 5 to 7 minutes. Add the peppers, and cook for another 3 minutes. Make hollows in the shakchouka and place the eggs there, cook for 3 minutes covered (or uncovered if the sauce seems too thin).

Serve with good warm bread, couscous and a vegetable salad.