Tunisian Shakshuka With Shrimp
Updated September 27, 2020
Ryan Liebe for The New York Times. Food Stylist: Hadas Smirnoff
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
3 garlic cloves, minced (about 3 teaspoons)
½ pound medium shrimp, peeled and deveined
Kosher salt and black pepper
1 medium yellow onion, diced
2 large beefsteak tomatoes, diced
1 green bell pepper, stemmed, seeded and diced
2 tablespoons tomato paste
½ teaspoon harissa paste
½ teaspoon ras el hanout
½ teaspoon ground caraway
¼ teaspoon ground coriander
½ cup warm water
4 large eggs
Toasted baguette, for serving
Kalamata olives, Calabrese peppers and cornichons, for serving (optional)
Nutritional analysis per serving (4 servings)
22 grams carbs; 277 milligrams cholesterol; 291 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 3 grams fiber; 738 milligrams sodium; 22 grams protein; 6 grams sugar
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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Preparation
- 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
Comments
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!
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.
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.
I added fresh ginger, and instead of the spice mix, I just threw in some cinnamon, turmeric, cloves, and cumin. Came out excellent, I will definitely make this again. Top notch recipe.
This was brilliant. I did take users' advice and doubled the amount of garlic and likewise even more harissa (powder, I don't have paste) and raw-en-etc. used one can of toms as it's not beefsteak season. Sprinkled a little fresh za'atar on top. Cooked the shrimp at the same time as the eggs. Layered the result on top of couscous. Deeply satisfying.
@Lucy The best Shakshuka! Trader Joe’s sell fabulous Tunisian Harissa Paste.
Made a third time with 2 cans chopped tomatoes. Took an hour and a half to cook after I had prepped the spices but not chopped onion garlic and bell pepper. Liked it with olives and baby pickles. Calabrian prepped brine - go easy!