8 ratings

Spicy and Creamy Tunisian Green Shakshuka

Eggs are baked in an exotic herbal, spiced sauce for a delicious brunch, lunch, or dinner

Photo Modified: Flickr / Beck / CC BY 4.0

A simple, spicy, herby sauce is combined with almond milk for a creamy, fragrant shakshuka base.

This recipe is courtesy of Pinch of Yum.


For the sauce base

  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 cloves garlic
  • 1 jalapeño pepper, seeds removed
  • 1/2 Teaspoon salt
  • 1/4 Cup water
  • 1/4 Cup olive oil
  • Squeeze of lime juice
  • ¼ Cup pistachios

For the shakshuka

  • 1 Cup almond milk
  • 4 eggs
  • Crumbly cheese, such as cotija, for garnish


For the sauce base

Pulse all sauce base ingredients in a food processor until it has a pesto-like texture.

For the shakshuka

In a skillet over medium-high heat, add the sauce base and sauté for 2 minutes. Add almond milk and stir to mix together. Bring to a low simmer for a few minutes until you have a creamy-looking green sauce. Taste and season the sauce with additional salt.

Turn the heat to low. Make 4 shallow wells in the sauce. Crack the eggs into the wells, and cover the skillet with a lid. Let the pan sit for 10 minutes, or until the eggs are cooked.

Sprinkle over the cheese and serve.