Moroccan Shakshuka

Name: Moroccan Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 3 tablespoons (45 ml) olive oil; 1 teaspoon (5 ml) harissa; 1/2 teaspoon (2.5 ml) paprika; 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

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!

Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

See the recipe

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.