Name: Tunisian Mushroom Shakshuka Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: African
Ingredients: 3 tablespoons olive oil; 1 large onion, diced; 8 oz (about 225g) mushrooms (button or cremini), sliced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika (sweet or smoked); ½ teaspoon ground coriander (optional); 1-2 teaspoons harissa paste (or to taste for heat); 1 (28 oz / 800g) can diced tomatoes (or 6 fresh ripe tomatoes, chopped); Salt and black pepper, to taste; 4-6 large eggs; Fresh parsley or cilantro, chopped (for garnish); Optional: Crumbled feta cheese, crusty bread for serving

This Tunisian Mushroom Shakshuka is a hearty, African-inspired twist on the classic North African dish, featuring earthy mushrooms sautéed with onions, bell peppers, garlic, and warm spices like cumin, paprika, and a touch of harissa, all simmered in a rich tomato sauce before gently poaching eggs right in the pan for a flavorful, one-skillet meal.

Why You’ll Love This Recipe

You’ll adore this Tunisian Mushroom Shakshuka because it transforms simple, everyday ingredients into a vibrant, comforting dish bursting with bold North African flavors. The meaty mushrooms add depth and heartiness, making it more substantial than traditional versions while keeping it vegetarian and packed with umami.

It’s incredibly versatile—perfect for a cozy brunch, quick lunch, or satisfying dinner—and comes together in one pan with minimal cleanup. The runny eggs nestled in the spicy, garlicky tomato sauce create that irresistible contrast of textures, and the warm spices like cumin and paprika bring an authentic Tunisian warmth that feels exotic yet comforting.

It’s nutritious, budget-friendly, and endlessly customizable, so it quickly becomes a go-to favorite for anyone craving something flavorful and nourishing without much effort.

Yield: 4 servings

Tunisian Mushroom Shakshuka Recipe

Hearty Tunisian-inspired shakshuka with earthy mushrooms in spicy tomato sauce, topped with poached eggs.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

3 tablespoons olive oil
1 large onion, diced
8 oz (about 225g) mushrooms (button or cremini), sliced
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika (sweet or smoked)
½ teaspoon ground coriander (optional)
1-2 teaspoons harissa paste (or to taste for heat)
1 (28 oz / 800g) can diced tomatoes (or 6 fresh ripe tomatoes, chopped)
Salt and black pepper, to taste
4-6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Optional: Crumbled feta cheese, crusty bread for serving

Instructions

Grab your favorite large skillet (cast-iron works magic here!) and heat the olive oil over medium heat—let it shimmer invitingly.
Toss in the diced onion and sauté for 3-4 minutes until it softens and turns translucent, filling your kitchen with that cozy aroma.
Add the sliced mushrooms—stir them around happily and cook for 5-6 minutes until they release their juices and turn beautifully golden; this step makes them extra flavorful and meaty!
Stir in the diced red bell pepper and minced garlic, cooking for another 3 minutes until the peppers soften and everything smells irresistible.
Sprinkle in the cumin, paprika, coriander (if using), and harissa—give it a good stir so the spices bloom and coat everything in warm, aromatic goodness.
Pour in the diced tomatoes with their juices, season generously with salt and pepper, then let the mixture bubble up; reduce to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens into a rich, chunky delight.
Taste and adjust—add more harissa if you crave extra kick, or a pinch more salt to make those flavors pop!
Using the back of a spoon, create little cozy wells in the sauce—perfect nests for your eggs.
Crack the eggs one by one into the wells (careful not to break the yolks!), cover the pan, and let them poach gently for 5-8 minutes until the whites are set but the yolks stay gloriously runny.
Remove from heat, scatter fresh chopped parsley or cilantro over the top (and feta if you like that tangy touch), then serve straight from the pan with plenty of crusty bread—dive in and enjoy every spicy, saucy bite!

Notes

For the most authentic Tunisian flair, use high-quality harissa paste—it adds that signature smoky heat. If you prefer firmer eggs, cook a minute longer. This dish shines when served family-style right in the pan for a fun, communal experience.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 147Total Fat 12gSaturated Fat 2gUnsaturated Fat 10gSodium 60mgCarbohydrates 11gFiber 4gSugar 5gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a large cast-iron skillet or heavy-bottomed pan for even heat distribution and to keep the sauce simmering perfectly without scorching. Sauté the mushrooms first on high heat to release their moisture and develop a nice golden color—this boosts their earthy flavor and prevents a soggy sauce.

For the best poached eggs, make small wells in the sauce with the back of a spoon before cracking them in, and cover the pan briefly to set the whites while keeping the yolks runny. Adjust the spice level with harissa or chili flakes to your taste—start mild if you’re sensitive to heat.

Fresh herbs like parsley or cilantro added at the end brighten everything up. Serve immediately with crusty bread for dipping to soak up every last bit of that delicious sauce.

Ingredients Notes

This recipe highlights hearty mushrooms as the star, providing a meaty texture and rich umami that pairs beautifully with the traditional Tunisian tomato base. Use fresh button or cremini mushrooms for the best flavor and texture—they absorb spices wonderfully. Bell peppers (red or green) add sweetness and color, while ripe tomatoes or good-quality canned diced tomatoes ensure a chunky, flavorful sauce.

Spices like ground cumin, paprika, and a hint of coriander bring that signature North African warmth; harissa paste (a Tunisian chili blend) adds authentic heat and complexity—adjust to preference. Garlic and onion form the aromatic foundation, and fresh eggs are essential for the classic poached finish. Olive oil ties it all together with its fruity notes, and optional feta or fresh herbs elevate the dish with tangy, fresh contrast.

Variations and Substitutions

Make it spicier by increasing harissa or adding cayenne, or keep it mild for kids by omitting chili entirely. Swap mushrooms for other veggies like eggplant, zucchini, or spinach for different textures. For a protein boost, add merguez sausage (a classic Tunisian pairing) or chickpeas for a vegetarian option.

Use smoked paprika for a deeper, smokier flavor. If harissa isn’t available, substitute with tomato paste plus chili powder and a pinch of caraway seeds. Dairy-free? Skip feta and top with avocado or olives. For a vegan version, replace eggs with silken tofu cubes or white beans simmered in the sauce. Experiment with fresh herbs—cilantro for brightness or mint for a twist—to make it your own while staying true to its African-inspired roots.

Storage Options

Store leftover sauce (without eggs) in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed, then poach fresh eggs in the reheated sauce for best results.

Avoid storing cooked eggs as they toughen when reheated. The sauce also freezes well for up to 2 months—thaw overnight in the fridge before reheating. This makes it great for meal prep; just make a big batch of sauce and add eggs fresh when serving.