Libyan Shakshuka with Tuna, Harissa and Eggs

Name: Libyan Shakshuka with Tuna, Harissa and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Libyan
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1 large (about 10 oz) (280 g) yellow onion, halved and thinly sliced; 2 medium (about 12 oz total) (340 g) red bell peppers, seeded and cut into ½-inch (1.25 cm) strips; 1 medium (about 3 oz) (85 g) long green chile or Anaheim pepper, seeded and sliced into thin rings; 5 cloves (15 g) garlic, thinly sliced; 2 tablespoons (32 g) tomato paste; 2 tablespoons (plus up to 1 tbsp more to taste) (30 g) harissa paste; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1 g) ground caraway; 1 teaspoon (2½ g) sweet paprika; 1 can (28 oz) (794 g) whole peeled tomatoes, crushed by hand, juices included; ½ cup (120 ml) water; 1 teaspoon (4 g) kosher salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground; 2 cans (5 oz each) (285 g) oil-packed tuna, drained and flaked into large chunks; 8 large (400 g) large eggs, cold, each cracked into a small cup; ¼ cup (10 g) fresh flat-leaf parsley, roughly chopped; 1 small (60 g) lemon, cut into wedges; 8 slices (240 g) crusty bread, for serving

From the MyKitchenBank Kitchen

A Libyan-style skillet of spicy harissa tomato sauce, sweet peppers and flaked tuna, topped with eggs poached right in the sauce. Cumin, caraway and garlic give it a warm, earthy depth, and it comes together in about 40 minutes in one pan.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: 4 servings (8 eggs in a 12-inch skillet)

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Ingredients

4 servings

3 tablespoons (45 ml) extra-virgin olive oil
1 large (about 10 oz) (280 g) yellow onion, halved and thinly sliced
2 medium (about 12 oz total) (340 g) red bell peppers, seeded and cut into ½-inch (1.25 cm) strips
1 medium (about 3 oz) (85 g) long green chile or Anaheim pepper, seeded and sliced into thin rings
5 cloves (15 g) garlic, thinly sliced
2 tablespoons (32 g) tomato paste
2 tablespoons (plus up to 1 tbsp more to taste) (30 g) harissa paste
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) ground caraway
1 teaspoon (2.5 g) sweet paprika
1 can (28 oz) (794 g) whole peeled tomatoes, crushed by hand, juices included
½ cup (120 ml) water
1 teaspoon (4 g) kosher salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground
2 cans (5 oz each) (285 g) oil-packed tuna, drained and flaked into large chunks
8 large (400 g) large eggs, cold, each cracked into a small cup
¼ cup (10 g) fresh flat-leaf parsley, roughly chopped
1 small (60 g) lemon, cut into wedges
8 slices (240 g) crusty bread, for serving

Equipment (5)

12-inch (30 cm) deep skillet or sauté pan with a lid
Wooden spoon
Small bowl for the tuna
Fork for flaking the tuna
Large spoon for making wells in the sauce

Steps

Before you start

Drain the tuna well and flake it with a fork before you start cooking.
Harissa brands vary a lot in heat. Start with the lower amount and add more at the end if you want more heat.
Use a 12-inch (30 cm) deep skillet with a lid so the eggs can steam and set evenly.
Have crusty bread ready for serving; this dish is meant to be scooped up.

1
Soften the vegetables
- Heat the olive oil in the 12-inch skillet over medium heat for 1 minute.
- Add the sliced onion, bell pepper strips, green chile rings and ½ teaspoon of the salt.
- Cook, stirring every minute or so, for 10 minutes.
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Ready when: The onion is soft and translucent and the peppers are tender with lightly browned edges.
Tip: Don't rush this step with higher heat; sweet, softened peppers balance the harissa later.
2
Bloom garlic and spices
- Add the garlic, tomato paste, harissa, cumin, caraway and paprika.
- Stir constantly for 2 minutes so the paste coats the vegetables and darkens slightly.
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Ready when: The mixture turns a deep brick red and smells fragrant and toasty, not sharp.
Tip: If the pan looks dry or the paste sticks, add 1 tablespoon of water.
3
Add tomatoes and simmer
- Pour in the crushed tomatoes with their juices and the water.
- Add the remaining ½ teaspoon salt and the black pepper.
- Bring to a bubble, then reduce the heat and simmer uncovered, stirring occasionally, for 12 minutes.
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Ready when: The sauce is thick enough that a spoon dragged across the pan leaves a clear trail for a second or two before it fills in.
Tip: A thick sauce is essential. Thin sauce makes the egg whites spread and cook unevenly.
4
Stir in the tuna
- Taste the sauce and adjust with salt, or with up to 1 more tablespoon of harissa if you want more heat.
- Gently fold in the flaked tuna and warm it for 2 minutes.
- Keep some chunks intact for texture.
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Ready when: The tuna is heated through and the sauce is evenly orange-red and well seasoned.
Tip: Add extra harissa a little at a time; the heat builds as it sits.
5
Make wells for eggs
- Use the back of a large spoon to make 8 evenly spaced shallow wells in the sauce, about 2 inches (5 cm) wide.
- Keep the sauce at a gentle simmer.
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Ready when: Each well holds its shape and a little sauce pools at the bottom.
Tip: Make the wells right before adding the eggs so they don't fill in.
6
Add the eggs
- Slide each egg gently from its cup into a well.
- Season the eggs lightly with a pinch of salt.
- Cover the skillet with the lid.
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Ready when: All eggs are nestled in the sauce, with yolks intact.
Tip: Cracking eggs into cups first avoids broken yolks and shell fragments in the pan.
7
Steam until set
- Cook covered for 6 to 8 minutes.
- Start checking at 6 minutes.
- Remove the pan from the heat when done.
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Ready when: The whites are completely opaque and firm, and the yolks are glossy and jiggle slightly (runny). For firmer yolks, cook 2 to 3 minutes more.
Tip: The eggs keep cooking from the hot sauce after you turn off the heat, so stop just before they look done if you like runny yolks.
8
Finish and serve
- Scatter the chopped parsley over the top.
- Serve straight from the skillet with lemon wedges and crusty bread for scooping.
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Tip: A squeeze of lemon brightens the rich, spicy sauce.

Good to know

Tips

Pat the drained tuna lightly with a paper towel so it doesn't thin the sauce.
Use a skillet with a tight-fitting lid; if yours is loose, cover with a baking sheet or foil.
Cook the sauce until thick before adding eggs; this is the main factor for well-set whites.
Cooking in oil-packed tuna's oil is optional, but you can use 1 tablespoon of the drained oil in place of some of the olive oil for extra flavor.

Make ahead

"Make the sauce through step 3 (without the tuna) up to 3 days ahead and refrigerate. Reheat in the skillet over medium heat until bubbling, then continue from step 4."

Storage & reheating

"Best served immediately. Refrigerate leftovers in an airtight container for up to 2 days (yolks will be fully set when reheated). Reheat gently in a skillet over low heat with a splash of water, covered, until hot. Room temperature: no more than 2 hours. Not recommended to freeze with eggs; the sauce without eggs or tuna freezes for up to 3 months."

Substitutions

harissa paste → 1 tablespoon tomato paste plus 1 teaspoon red pepper flakes and ½ teaspoon extra paprika. Gives similar color and heat but less depth; adjust heat to taste.
whole peeled tomatoes → 1½ lb (680 g) ripe fresh tomatoes, chopped. Simmer 5 to 8 minutes longer until thick.
oil-packed tuna → Canned mackerel or sardines, drained. Stronger flavor; use the same weight.
ground caraway → Ground coriander. A milder, citrusy note instead of the earthy caraway.