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Tunisian baked egg

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*Makes 1 large batch, that’s typically enough to feed 2 people. Halve everything for an individual serving (you saddo!).

• 6 eggs (use more/less if you want)

• 3 tbsp. extra virgin olive oil

• 1 large red bell pepper, seeded and diced

• 1 white onion, diced

• 300g whole/crushed plum tomato

• 3 cloves of garlic

• 1 tsp. paprika

• 1 tsp. cumin

• dash of cayenne (to taste)

• 1 tsp. salt

• 1/4 tsp. black pepper

• *optional — garnish with avocado slices and parsley; add extra hot sauce or red pepper flakes for desired spiciness.

• *optional — use bread, pita, or naan as a dipping mechanism

Make It:


Total Time: 50 minutes

Servings: 1 large serving, enough for 2-3 people

(1) Preheat the oven to 375º.

(2) Heat olive oil in a large cast-iron skillet over medium/low heat.

(3) Dice the onion and red bell pepper and add to the skillet. Cook for 20-25 minutes until everything is soft.

(4) Add the garlic, cumin, paprika, and cayenne pepper. Stir everything up and cook for 3-4 minutes until the garlic is golden brown.

(5) Pour in the can of tomatoes, salt, and pepper. If you’re using whole crushed tomatoes, mutilate them until they’re in smaller chunks. Let everything simmer and reduce until it thickens, roughly 10-15 minutes.

(6) ACTION TIME. Crack the eggs in the skillet so that they’re spread out -6 eggs above, but you can use more/less depending on the number of people you’re feeding. There’s plenty of room. Add a sprinkling of salt and pepper.

(7) Pop the skillet in the oven until the egg whites solidify, about 10 minutes. Bake the eggs shorter/longer depending on how runny you like them.

(8) Remove and top with parsley, red pepper flakes, hot sauce, avocado, feta cheese, or just about anything else you’re craving.


Edited by AncientOldBloke

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I know its an old post but just to say that this dish is called Chackshouka all over the Magreb and the East Med, in Turkey its called Menemen, amd Mish-Mash on the Balkans. Its a terrific dish, I can live on it, love anything with eggs.

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I prefer this to Huevos Rancheros. No, scratch that, I will eat either.

Huevos Rancheros ingredients for two people

4 large handfuls of spinach, roughly chopped

6 eggs

1 large handful of fresh coriander, leaves and stalks roughly chopped

1 small handful of grated mature Cheddar

For the Tomato Sauce 1 large onion, diced

1 tablespoon ghee or coconut oil

2 garlic cloves, finely diced

2 red peppers, halved lengthways, deseeded and sliced into strips

2 bay leaves

1 teaspoon smoked paprika

A pinch of cayenne pepper or finely diced fresh red chilli, to taste

2 x 400g tins of tomatoes or 800g fresh tomatoes

200 ml water (100ml if using fresh tomatoes)

Sea salt and black pepper

For the Guacamole 1 large ripe avocado

1 tbsp of extra virgin olive oil

The juice of ½ - 1 lime

2 spring onions or 1 small handful of fresh chives, chopped

1 handful of fresh coriander leaves, chopped


How to:

1. First make the tomato sauce: Fry the onion in the ghee or coconut oil over a medium for about 8 minutes, stirring occasionally, until softened.

2. Add the garlic, peppers, bay leaves and all the spices to the pan and cook for another 2 minutes.

3. Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.

4. Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and seasoning. Set aside.

5. Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.

6. Use a spatula or a spoon to make wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.

7. Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.

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