Tunisian Chakchouka

Name: Tunisian Chakchouka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tunisia
Ingredients: 4 tomatoes, chopped; 2 green bell peppers, sliced; 1 onion, sliced; 3 cloves garlic, minced; 2 tbsp harissa; 1 tsp cumin; 3 tbsp olive oil; 4 eggs; Fresh parsley, chopped, for garnish

4 servings15 min prep25 min cookEasy Tunisia

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The Story Behind It

The Tale of Tunisian Chakchouka

Story updated September 17, 2026

French colonial records first described chakchouka, meaning 'mixture,' as a Tunisian dish in 1894, its name coming from a Berber word for vegetable ragout. Tomatoes and peppers formed the base, with eggs added later by Arab cooks. Tunisian Jews carried the dish eastward, where it became beloved across the Middle East as shakshuka.

Ingredients

Scale:· 4 servings

4 tomatoes, chopped
2 green bell peppers, sliced
1 onion, sliced
3 cloves garlic, minced
2 tbsp harissa
1 tsp cumin
3 tbsp olive oil
4 eggs
Fresh parsley, chopped, for garnish

Instructions

1Heat olive oil in a wide skillet and sauté onion and green pepper until softened, about 8 minutes.
2Add garlic, harissa, and cumin and cook 1 minute until fragrant.
3Add tomatoes and simmer 12-15 minutes until the mixture thickens into a sauce.
4Season with salt and make four small wells in the sauce.
5Crack an egg into each well, cover, and cook 5-6 minutes until whites are set but yolks remain soft.
6Garnish with parsley and serve hot with crusty bread.

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