Moroccan Shakshuka
Moroccan shakshuka is a delicious North African breakfast of poached eggs in spicy tomato sauce. Make this recipe for your weekend brunch!
Servings: 4
Ingredients
- 1/2 tsp saffron threads
- 2 tbsp olive oil
- 2 tbsp harissa paste
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp ras el hanout
- 1 large yellow onion diced
- 2 large red bell pepper 3/4 inch strips
- 1 large yellow/orange bell pepper 3/4 inch strips
- 4 garlic cloves minced
- 1/2 tsp salt
- 5 large tomatoes chopped (See Note 1)
- 8 large eggs 4 whole, 4 yolks only - save whites for other use
- 2 tbsp cilantro chopped
- 2 tbsp parsley chopped
Instructions
- In a small bowl add an ice cube and sprinkle the crushed saffron on top. Allow ice cube to melt and set aside as saffron blooms (See Note 3).
- Heat the oil in a large skillet over medium heat and add the harissa and tomato pastes, cumin, ras el hanout and cook for 1 minute. Add the onion, bell peppers, garlic and salt. Cook, stirring often, until the onions are tender and turning translucent, about 8 minutes.
- Add the diced tomatoes with their juices and the saffron/water. Stir, and turn heat to simmer and cook uncovered for 10 minutes until sauce has thickened. Season with more salt if necessary.
- Use the back of a spoon and make 8 dips in the sauce. Crack 4 whole eggs into every other dip and add a yolk to the other 4 open dips in the sauce. Sprinkle with half of the chopped cilantro/parsley mix and cover with lid. Simmer gently for 10 minutes, or until the eggs are just set.
- Remove lid and carefully scoop 2 eggs each with tomato mixture into bowls.
- Optional Toppings: feta cheese crumbles, remaining cilantro/parsley mix and labneh smeared on crusty bread or pita on the side.
Video
Notes
- You can substitute 5 cups/800 g canned for the fresh tomatoes, so a 28 oz can of fire roasted or regular diced and or crushed is fine.
- You may substitute any thick Greek yogurt, or softened cream cheese for the labneh. Feta cheese crumbles are another wonderful cheese to sprinkle on top as well.
- A trick I thought to share this technique from Unicorns in the Kitchen. Often times too hot a water is used to bloom the saffron, in turn burning the delicate saffron threads. This does take about 20 minutes or just grind the saffron and use a warm water, not at a hot temperature to soak.
- Recipe adapted from Yotam Ottolenghi.
Nutrition
Calories: 287kcal | Carbohydrates: 19g | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 329mg | Sodium: 281mg | Potassium: 849mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4836IU | Vitamin C: 143mg | Calcium: 115mg | Iron: 3mg