Tunisian Potato and Squash Medley with Harissa

Hi friends! Today I am sharing with you an extremely flavorful dish of caramelized onions, potatoes, squash, and tomatoes, tossed with some harissa paste and simmered slowly until tender, then topped by eggs gently poached in a delicious simmering sauce of vegetables and warm spices.  This classic Tunisian potato and squash medley with harissa, called “chakchouka“, is a wonderfully satisfying one-skillet dish, and just perfect for this time of the year!

The origins of “Chakchouka” (or “Shakshuka”)

This is a traditional and very popular Tunisian dish with many regional variations throughout North Africa.  Some people think of it as a spicier version of the French ratatouille with the addition of some poached eggs on top.  The term chakchouka means “all mixed together” in Amazigh (the ethnic group indigenous to northwest Africa where the recipe originates). Depending on the season, there are endless combinations of vegetables that can be used as a base.

The ingredients

All you need to make this classic Tunisian potato and squash medley with harissa are just a handful of ingredients:  potatoes, onions, squash, tomatoes, olive oil, seasoning, and harissa.

Prep ahead of time

Since this dish only needs about 40 minutes of cooking, prepping ahead is always a good idea.  Peel and cut the squash and the potatoes, slice the onion, dice the tomatoes and measure out the dry seasoning.  Once you have done that, you are half way to enjoying this warm and comforting one-pan meal!

A delicious vegetable medley 

The base of this dish is a delicious mixture of caramelized onions, potatoes, squash and tomatoes, tossed with some harissa paste and simmered gently until tender.  You can cook this part of the recipe up to this point, ahead of time.  If you do not want to add the eggs, serve the chakchouka as is as a wonderful side dish to your favorite protein!

What is Harissa?

Harissa is a thick, sun-dried chili paste that originates in Tunisia.  Many countries have now adopted this condiment and made their own versions, but it is not as integral a part of other cuisines as it is in Tunisia.

Harissa is a peppery condiment and not a sauce that can be drizzled.  Traditional harissa is made by grinding dried chilis with garlic and salt, blended with coriander and caraway, and extra virgin olive oil.  A good quality harissa will make all the difference, and for this recipe I am using my favorite harissa brand called Zwïta. My version is based on a traditional recipe created by the mother of the brand’s owners.

How is Harissa used

Whether you prefer a mild harissa or a spicy one, the flavor should be deep and rich; an indicator of good quality.  If you do not like spicy, just use the mild harissa which still has all the deep flavors without the heat.  You can use it as a condiment, slathered on your sandwiches, you can use it as a marinade for grilled proteins, you can add it to a sauce, a soup or a stew to impart deeper flavors, or, you can simply enjoy it on its own, with a drizzle of extra virgin olive oil, fresh herbs and chunks of bread on the side.

How to serve the Tunisian Potato and Squash Medley with Harissa

You can cook chakchouka for a hearty breakfast, you can offer it as part of a brunch spread, or, it can be the centerpiece for a simple family dinner.  It cooks very quickly, and, once you have all the ingredients prepped, it can be on the table in 40 minutes.  The vegetable base can even be prepared well-ahead of time!  Serve chakchouka family-style, directly out of a large skillet, or, in individual pans, if you have them.  No matter how you serve it, make sure you offer some good, hearty bread on the side to mop up the delicious sauce and the egg yolks.

Variations and Substitutions

1. Harissa:  For this recipe I used mild harissa (it is just my preference).  If you love spicier food, you should definitely try the spicy harissa.
2. Tomatoes:  You can substitute the Roma tomatoes for good quality crushed tomatoes.
3. Squash:  Experiment with other varieties!  Acorn squash would be a great choice too.
4. Optional Topping:  This dish is so good topped with some good Feta cheese just before serving.  It might not be traditional, but, as a Greek, I could not resist adding it!

This delicious recipe is a collaboration with Zwïta Foods.  You can find these authentic harissa pastes, ranging from mild to spicy to smoky, online and in select supermarkets in the South and South-West.

5.0 from 3 reviews

Tunisian Potato and Squash Medley with Harissa

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

A very popular, one-skillet Tunisian dish, perfect for brunch or a light dinner!

Author: Marilena Leavitt

Recipe type: Brunch/Light Dinner

Cuisine: Tunisian

Serves: 2-3

Ingredients

• 4 TBSP. extra virgin olive oil
• 2 med. red onions (or one large), sliced
• 2 TBSP. Harissa paste (mild or spicy)
• 3-4 large Roma tomatoes, diced, about 14oz. (or 400 gr.)
• 1 tsp. sea salt
• 2-3 tsp. paprika
• 8 oz. Butternut squash, cut into 1” pieces, (about 200 gr.)
• 2 small Yukon gold potatoes, cut into 1” pieces (about 200 gr.)
• 1-2 TBSP. water
• 2 tsp. dried spearmint
• 3 large organic eggs
• --- --- salt to season the eggs
• --- --- fresh mint for garnish (optional)

Instructions

1. Place a large and deep skillet, about 10”, over medium-high heat. When hot, pour in the olive oil and add the sliced onions. Sauté the onions, stirring frequently until they are caramelized. This will take about 8 minutes.
2. To the skillet add the harissa paste and stir it well until it is well nicely incorporated with the caramelized sliced onions. Cook for a minute or so, making sure the heat is not too high--you do not want to burn the harissa and onions.
3. Add the diced tomatoes to the skillet, lower the heat to medium-low, and sauté for 4-5 minutes. After the first couple of minutes, cover the skillet with a lid.
4. Add the salt and the paprika and stir to incorporate them well into the mixture, which should start smelling very fragrant by this point.
5. Stir in the diced squash, cover with a lid, and allow it to cook for 10 minutes.
6. To the skillet with the simmering vegetables, add the potato pieces and two TBSP. of water. Adding this small amount of water will loosen up the mixture and will help to cook the potatoes. Cover with a lid and cook for about 10 minutes, or, until the potatoes and the squash are fork tender.
7. Sprinkle the dried mint over the mixture and mix it well into the cooked vegetable medley. With the back of a spoon, make three small indentations in the vegetable mixture and carefully break an egg into each gap. Season the eggs with some salt and cover with a lid. Cook on very gentle heat for about 10 minutes, or, until the eggs are just set (cook for less if you want your eggs runnier).
8. Serve with a hearty bread or a good French baguette to soak up the deliciously rich sauce of the dish.

Notes

Authentic Tunisian cuisine usually calls for spicy harissa for this dish. However, if you do not like the heat, use mild harissa instead. It still has all the great flavors of this delicious condiment, without the heat!

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