Shakshuka is one of the world’s simplest yet most misunderstood dishes. Before it became a global brunch favorite, it was a slow-cooked Tunisian classic made with olive oil, peppers, and harissa. This guide traces its origins, meaning, authentic recipe, and how it evolved from home kitchens to café menus worldwide.

Tunisia’s harissa isn’t just another chili sauce, it’s a heritage system. Made from sun-dried peppers, olive oil, and time, it carries the rhythm of land and craft. Unlike industrial hot sauces built for speed, harissa matures slowly, holding the taste of place.

From Tunisian kitchens to Parisian bistros and global supermarkets, harissa’s journey tells a story of origin, not trend. Tunisia creates, the world adopts, and each jar carries the rhythm of a culture that lasts.

Before refined sugar entered kitchens, Tunisians reached for something simpler. The carob tree, with its wide shade and sweet pods, carried both nourishment and memory.

Tunisia’s olive oil has fed empires for 3,000 years. From Carthage to today’s award-winning estates, discover why it’s considered the world’s best, and how to recognise the real “Product of Tunisia.”

Shakshouka began in Tunisia, not Tel Aviv or Istanbul. Before it became a global brunch trend, it was a humble North African dish cooked in olive oil, tomatoes, and harissa. This story sets the record straight; calmly, and with pride.