Tunisian Shakshuka With Shrimp Recipe
The Tunisian Shakshuka With Shrimp Recipe is a popular North African dish known for its flavorful and satisfying nature. It involves a combination of fresh shrimp and a rich tomato-based sauce, all cooked together in a single pan.
Print Recipe
Pin Recipe
Servings: 8 People
Calories: 213 kcal
Equipment
- Large Skillet
- Spatula or wooden spoon
- Spoon for stirring
- Plate for cooked shrimp
- Bowls for serving
Ingredients
- 4 tablespoons olive oil
- 6 cloves garlic minced (about 3 teaspoons)
- 1 pound shrimp medium size - peeled and deveined
- Kosher salt and black pepper
- 2 yellow onions medium diced
- 4 tomatoes large beefsteak variety - diced
- 2 green bell pepper stemmed, seeded and diced
- 4 tablespoons tomato paste
- 1 teaspoon harissa paste
- 1 teaspoon ras el hanout
- 1 teaspoon caraway ground
- 1/2 teaspoon coriander ground
- 1 cup warm water
- 8 eggs large
- baguette Toasted for serving
- olives Kalamata or Calabrese peppers and cornichons, for serving
Instructions
Heat a large skillet over medium heat.
- a. Place the large skillet on the stovetop.
- b. Adjust the heat setting to medium.
Add 2 tablespoons of olive oil and minced garlic to the skillet.
- a. Measure 2 tablespoons of olive oil.
- b. Mince 6 garlic cloves.
- c. Pour the olive oil into the skillet.
- d. Add the minced garlic to the skillet.
- e. Stir the garlic to coat it with the oil.
- f. Sauté the garlic until fragrant, about 1-2 minutes.
Sauté the garlic until fragrant.
- a. Use a spatula or wooden spoon.
- b. Stir the garlic in the skillet.
- c. Cook until the garlic releases its aroma.
- d. This should take approximately 1-2 minutes.
- e. Be careful not to let the garlic brown.
- f. Stir continuously to prevent burning.
Add the peeled and deveined shrimp to the skillet.
- a. Gently place the shrimp in the skillet.
- b. Ensure an even layer of shrimp.
- c. Season the shrimp with a pinch of kosher salt.
- d. Sprinkle black pepper over the shrimp.
- e. Cook the shrimp until they turn pink.
- f. Flip the shrimp with tongs for even cooking.
Cook the shrimp until pink and opaque, about 2-3 minutes per side.
- a. Use tongs to flip the shrimp.
- b. Cook until both sides are pink and opaque.
- c. This should take about 2-3 minutes per side.
- d. Be careful not to overcook the shrimp.
- e. Adjust the cooking time based on shrimp size.
- f. Remove the cooked shrimp from the skillet and set aside.
Notes
Pre-measure spices for quick access.
Use a non-stick skillet for easy cooking.
Crack eggs into separate bowls before adding to the dish.
Prep vegetables ahead of time for efficiency.
Customize spice levels by adjusting harissa paste.
Garnish with fresh herbs for added flavor.
Nutrition
Calories: 213kcal | Carbohydrates: 9g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 255mg | Sodium: 207mg | Potassium: 549mg | Fiber: 2g | Sugar: 5g | Vitamin A: 992IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 2mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
