Equipment
Ingredients
Vegetables
- 300 g potatoes, peeled and diced very small
- 100 g green bell pepper, stemmed, seeded, and diced
- 100 g red bell pepper, stemmed, seeded, and diced
- 150 g yellow onion, peeled and finely diced
- 10 g garlic, peeled and minced
Aromatics & Spices
- 30 ml extra virgin olive oil
- 15 g harissa paste
- 2 g ground caraway
- 2 g ground coriander
- 4 g fine sea salt
- 1 g black pepper, freshly ground
Eggs & Garnish
- 6 large eggs
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 254 kcal
- Protein
- 13 g
- Carbohydrates
- 18 g
- Fat
- 15 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 525 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 279 mg
- Potassium
- 605 mg
- Calcium
- 96 mg
- Iron
- 4.5 mg
- Magnesium
- 41 mg
- Phosphorus
- 210 mg
- Zinc
- 1.5 mg
- Vitamin A
- 186 mcg
- Vitamin C
- 69 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.43 mg
- Niacin
- 1.3 mg
- Folate
- 73 mcg
- Water
- 203 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef's knife and cutting board, dice the potatoes, bell peppers, and onion into uniform small pieces, about 1 centimeter in size. Mince the garlic.
Heat the extra virgin olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally with a spatula, until they are golden brown and tender, about 10 minutes.
Add the diced green bell pepper, red bell pepper, onion, and minced garlic to the skillet with the potatoes. Cook until the onions are translucent and the peppers have softened, about 5 minutes.
Stir the harissa paste, ground caraway, ground coriander, fine sea salt, and black pepper into the vegetable mixture. Cook for 1 minute until the spices are highly aromatic and evenly coat the vegetables.
Crack the eggs into a mixing bowl and whisk them vigorously until the yolks and whites are completely combined and slightly frothy.
Reduce the heat to medium-low. Pour the whisked eggs into the skillet with the vegetables. Gently fold the mixture continuously using a spatula. Cook until the eggs reach 74°C/165°F and form soft, pillowy curds but remain slightly moist, about 3 minutes.
Remove the skillet from the heat immediately. Garnish the scramble with finely chopped fresh parsley and serve warm.
Chef's Notes
- For the most authentic flavor, seek out a traditional Tunisian rose harissa, which offers a complex, slightly floral heat compared to standard chili pastes.
- Caraway is a signature spice in Tunisian cooking. If you only have whole caraway seeds, toast them lightly in a dry pan before grinding them for maximum aroma.
- Dicing the potatoes very small is crucial for this recipe. It ensures they cook through quickly in the skillet without the extra step of parboiling.
- If serving pregnant women, the elderly, or immunocompromised individuals, ensure the eggs reach an internal temperature of 74°C/165°F to eliminate foodborne illness risks.
Storage
Refrigerator: 2 days — Store in an airtight container. The vegetables may release some moisture upon sitting.
Reheating: Reheat gently in a skillet over low heat, or microwave in 30-second bursts until just warmed through to avoid overcooking the eggs.
Troubleshooting
Eggs are rubbery, dry, and weeping liquid
Cause: The pan was too hot or the eggs were left on the heat for too long
Fix: Cannot be fixed once overcooked, but folding in a small dollop of plain yogurt or olive oil can restore some lost moisture
Prevention: Lower the heat before adding the eggs and remove the pan from the heat just before the eggs look completely set
Potatoes are still hard in the center
Cause: The potatoes were diced too large or the heat was too high, cooking the outside before the inside
Fix: Before adding the eggs, add 2 tablespoons of water to the skillet, cover, and steam the vegetables for 2-3 minutes until the potatoes soften
Prevention: Ensure potatoes are diced to a uniform 1 centimeter size and cooked over moderate heat
Cultural Context
While Shakshuka is the most globally recognized North African egg dish, Tunisian home cooking frequently features scrambled egg variations mixed directly with fried or sautéed vegetables. This preparation shares culinary DNA with traditional Tunisian dishes like Kafteji, where vegetables are finely chopped, fried, and mixed with eggs. Utilizing caraway, coriander, and harissa provides the quintessential flavor profile of the region in a fast, everyday format.
