Tunisian Shakshuka With Shrimp
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons olive oil
- 3garlic cloves, minced (about 3 teaspoons)
- ½pound medium shrimp, peeled and deveined
- Kosher salt and black pepper
- 1medium yellow onion, diced
- 2large beefsteak tomatoes, diced
- 1green bell pepper, stemmed, seeded and diced
- 2tablespoons tomato paste
- ½teaspoon harissa paste
- ½teaspoon ras el hanout
- ½teaspoon ground caraway
- ¼teaspoon ground coriander
- ½cup warm water
- 4large eggs
- Toasted baguette, for serving
- Kalamata olives, Calabrese peppers and cornichons, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
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
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 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.
- Step 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.
- Step 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.
- Step 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.
Private Notes
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Cooking Notes
Conor
Agree with Tim, I put the shrimp in at the end when I was cooking the eggs. Also didn’t have ras al hanout but Wikipedia listed a couple dozen ingredients, so I improvised with what I had... still turned out awesome!
Tim
This was delicious! Next time I will not cook the shrimp in the beginning. They were overcooked. There’s enough time at the end for them to cook.
Jenn
Ras el hanout is a new spice combination for me. I had to Google it, turned out I have everything needed in my spice cabinet. This dish was fun to make and turned out beautifully with just the right amount of spice. I only have harissa powder so I used double the amount and it seemed to be fine. Also added green beans that needed to be eaten, doubled the shrimp and left out the eggs because we had those last night. I will make this again, maybe next time with chickpeas and teff.
Sindi
Made this tonight. Had all the ingredients. Cooked the shrimp with the eggs, as someone suggested. Perfect dish.
lkp
1/20/21 - Simple mix for ras el hanout (from Tejal Rao's Roasted Cauliflower with Ras el Hanout): Lightly toast 1 tsp. cumin seeds and 1 tsp. coriander seeds. Crush in a spice grinder with ½ tsp. cinnamon, ½ tsp. turmeric, ½ tsp. paprika, ½ tsp. salt, ½ tsp. ginger powder, and about 10 black peppercorns. I had 1 tsp. of this mix left over from another dish and added all of it to the Tunisian Shakshuka. There are many recipes online with a longer list of ingredients.
William Connors
I may be wrong, but I suspect that they use cumin and not caraway seeds.
Darren
Good stuff. I had to make my own ras el hanout but it was super easy. I would double the harissa next time, it was a little understated. I also doubled the shrimp because shrimp.
Jean Moreau
If you’re okay with cheating, Trader Joe’s Spicy Tomato and Pepper Sauce works really well as a replacement for all of the work of making the sauce from scratch. You’re welcome.
laMiaDea
Terrific flavor. I did cook the shrimp at the beginning but not throughly. Next time I’ll serve with couscous or a rice. Also don’t fret about the juices they absorb at the end with the eggs.
Tim 2
I did not add the half cup of water. This mixture was watery enough. I did not cover, either, to let it cook down a bit. Agree on the shrimp. And the eggs took forever to cook!
QUAASAM
Very nice and spicy. Really liked. Added some pieces of zucchini (3/4 cup) and chicken stock instead of water. Delicious and easy.
Felix Büchner
Tried it with black halibut instead of shrimps - worked to perfection. I’d say any white fish fits well. Prepare fish beforehand and later put it back in just as with the shrimps.
Jed
"Half a teaspoon" of harissa?!? Why bother even buying harissa? Half a teaspoon won't even remind you of Tunisia, much less taste like it. Put in four tablespoons, at least, or it's just not shakshuka. You're welcome.
Haro Oppenhuis de Jong
Wonderful shakshuka variation. But I wonder what the function of kosher salt and pepper is. Since the shrimps are not kosher at all!
IW
Delicious but I do it traditionally with pita, baguettes would be much more assertive bread with the crust.
Alex
Shakshuka with shrimps or Merguez (as some here write)? Why? I mean, really, why?
Beth M.
I substitute Hodo harissa tofu cubes for the shrimp. Very delicious.
meinmunich
Always making it with merguez, canned tomato, 4x harissa and much more spices. Really cook it down so that it almost scorches. You should need that extra water and have to cover it because it is not so watery. Very very delicious.
Jean Moreau
If you’re okay with cheating, Trader Joe’s Spicy Tomato and Pepper Sauce works really well as a replacement for all of the work of making the sauce from scratch. You’re welcome.
nina
Ok, I added cubed squash, grated carrots. I did not have tomatoes, so I used a combo of tomato paste, water, bouillion, marsala, sugar. I could have used even more veggies. I cooked the shrimp and eggs on top at the same time. I didn't have ras el hanout and sort of made my own. I would prefer to buy it. It was delicious nevertheless. As my husband said, this is definitely a do over... I served it with rice. I had no harissa, so used alleppo pepper. I need to buy powdered harissa...
William
Cook shrimp with eggs
meinmunich
Made with merguez instead with canned tomatoes and extra harissa. Along with Beet, orange and arugula salad by Schulman was a perfect dinner with minimal effort.
Bill Peterson
I followed the recipe to the letter, and found the result kind of bland, not the deep, dark flavour bomb that I would expect from Tunisian cookery. So next time I will put in a whole tablespoon of ras el hanout, an extra tablespoon of cumin, a full teaspoon of coriander and caraway. And I will use at least an extra tablespoon of harissa to give it some kick, or chop up some fresh Cambodian chili peppers. And I would add fresh mint and cilantro at the end.
Carol P
I know this may sound weird but the weak link for us was the shrimp. Would definitely make again but without the shrimp.
Rosie
I agree about making sure not to overcook the shrimp. This was my first time with either ras el hanout or harissa. I plan to put in much more of each next time. Although this was very enjoyable, I would love more of those flavors. I see this can also be made with canned tomatoes -- might work better when good fresh are not available. I used a recipe from Spruce Eats for ras al hanout, which I liked very much. It had more ingredients than some other online recipes.
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