This shakshuka recipe, adapted from Tunisian visual artist Rafram Haddad’s recently published book The Good SevenYears, blew our mind and we guarantee will do the same to you if you give it a try! Rafram learned this recipe from Dolly, the wife of his uncle Dani in the Tunisian island of Djerba, to whom he credits 'everything he knows about Tunisian food, and food in general.'
The absence of tomatoes in this shakshuka is a beautiful reminder of how our ancestors cooked before their incorporation into Tunisian cuisine. For this recipe, we swapped the paprika originally called for in Rafram's book, and swapped it for our traditional harissa paste.
To learn more about Rafram and his work, visit his website www.rafram.com
1. In a pan, add the chopped onions, extra virgin olive oil, and salt and bring the heat to low. Gently simmer for about an hour. In the meantime, toss all the spices with the diced potatoes in a bowl and set aside.
2. Add the harissa paste, mix well until well incorporated with the onions, then add 1 cup of water and gently braise for 1 min.
3. Add the spiced, diced potatoes and cook for about 15 min.
4. Add the chopped garlic and chili peppers, mix well, then allow everything to gently cook for about 30 min.
5. Create 5 small wells into the shakshuka and a yolk into each one.
6. Turn off the heat, serve, and enjoy with your favorite bread!
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