Moroccan Shakshuka
For those unfamiliar with this delicious dish, shakshuka originates from North Africa and the Middle East, and is served for lunch. These are poached eggs in a super-simple tomato and red bell pepper sauce! This is probably my favourite savoury breakfast, so you absolutely must try this Moroccan version!
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- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Servings: 4
Ingredients
Harissa Oil (optional)
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon (5 ml) harissa
- 1/2 teaspoon (2.5 ml) paprika
Shakshuka
- 2 tablespoons (30 ml) vegetable oil
- 1 yellow onion, chopped
- 2 red peppers, thinly sliced
- 1 teaspoon (5 ml) salt
- 2 garlic cloves, minced
- 1 tablespoon (15 ml) ras el hanout
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) cumin
- 1 can 540 ml crushed tomatoes
- Pepper, to taste
- 6 to 8 eggs
- 1/4 cup (10 g) finely chopped fresh coriander (or fresh parsley)
- Toasted bread
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Preparation
Harissa Oil (optional)
- In a small nonstick skillet, heat oil, harissa and paprika over medium-high heat for 2 minutes, stirring often. Set aside and strain if desired.
Shakshuka
- In a large nonstick skillet, heat oil over medium-high heat and cook onion and peppers with salt for 7 minutes, stirring often. Add the garlic, ras el hanout, paprika and cumin and cook for a further 4 minutes. Add the crushed tomatoes and pepper and cook, stirring, for a further 2 minutes.
- Using a wooden spoon, make small holes in the sauce and place the eggs in them. Reduce heat to medium and cover pan. Cook for 5 to 7 minutes, or until egg whites are cooked.
- Serve with fresh coriander, harissa oil and toasted bread.
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