Shakshouka (spicy chicken Tagine)

Preparation Time: 40

Prep time: 40 min Cook time: 30 min Serves:

For the chicken

  • 4 small chicken breast fillets, skin removed

  • 4 tbsp olive oil

  • 1 large onion, thinly sliced

  • 2 cloves garlic, sliced

  • 2 red peppers, thinly sliced

  • 2 yellow peppers, thinly sliced

  • tomatoes, peeled and quartered

  • salt andfreshly ground black pepper

  • 4 large eggs

  • 2 tbsp chopped fresh mint

For the chickpeas


  1. For the harissa, use a spice mill or small blender to purée the chillies with the garlic, water, salt and spices to form a smooth paste. Transfer to a jar and refrigerate until ready to use. 

    2. To prepare the chicken, heat the oil in the base of a casserole or tagine. Gently fry the onion and garlic until translucent. 

    3. Make three incisions on the chicken breasts and toss them with the onions. Add 1 teaspoon of the harissa paste and stir well. Add the peppers, tomatoes and seasoning and mix well. Cover and cook gently for around 6-8 minutes or until the chicken is nearly done. 

    4. Remove the lid and make four light indentations in the mixture. Break the four eggs carefully into the indentations in the casserole. Season lightly, cover and cook for 4 minutes. Then remove the lid and continue cooking gently until the eggs are done to your liking. 

    5. Meanwhile, for the chickpeas, heat oil in saucepan. Add the onions and cook until golden brown. Reduce the heat and add the ginger, garlic, chillies and dried spices, and fry for 2 minutes. Add 4 tablespoons of water, then stir in the drained chickpeas. Cover and cook for 5 minutes. Add the lemon juice and fresh coriander, mix well and remove from the heat. 

  2. 6. To serve, sprinkle the casserole with the fresh mint and serve alongside the chickpeas. 

Serves: 4
Browse Recipes
All Recipes
Browse Recipes By Course
Main Course
Side Dishes
Browse Recipes By Dish