Shakshuka
Moroccan Shakshuka is a delicious and hearty breakfast or brunch dish that originated in North Africa and has gained immense popularity all over the world in the past few years. The dish is known for its bold and fragrant flavors, and it can be easily customized according to your taste preferences.
The word “shakshuka” is derived from the Arabic word “shakshouka,” which translates to “a mixture” or “a hodgepodge.” The dish is traditionally made with eggs poached in a flavorful tomato and vegetable sauce that is fragrant with spices like cumin, coriander, and paprika. The dish is typically served with crusty bread or pita, which is used to scoop up the rich and creamy sauce.
In Morocco, shakshuka is known as “taktouka,” and it is a popular breakfast dish that is often eaten with bread or semolina porridge. The dish is also a favorite during the holy month of Ramadan, when families gather to break their fast together.
One of the fascinating things about Moroccan Shakshuka is its versatility. The base of the dish consists of a tomato sauce that is spiked with a variety of spices and vegetables, and you can add meat, cheese, or other ingredients to make it your own. Some traditional variations of the dish include adding crumbled feta cheese or ground lamb to the tomato sauce, while other versions feature spinach or roasted red peppers.
To make the perfect Moroccan Shakshuka, you need to start with a good quality tomato sauce. You can use canned or fresh tomatoes, but it is important to cook them until they are soft and the flavors have melded together. Once the sauce is ready, you can add your choice of spices and vegetables, such as onions, garlic, bell peppers, and chili peppers. You can also add chopped herbs like parsley or cilantro to give the sauce a fresh and vibrant flavor.
Once the tomato sauce is ready, it is time to poach the eggs. You can either make small indentations in the sauce and crack the eggs directly into them or crack the eggs into a separate dish and then gently drop them into the sauce. To get the best results, cover the pan with a lid and cook the eggs until the whites are set, but the yolks are still runny.
When you are ready to serve your Moroccan Shakshuka, sprinkle some chopped herbs and crumbled cheese on top and serve it with bread or pita on the side. The bread is essential to mop up the rich and flavorful tomato sauce, so make sure you have plenty on hand.
Overall, Moroccan Shakshuka is a delicious, comforting, and versatile dish that is perfect for any time of day. Whether you are looking for a hearty breakfast, a satisfying lunch, or a flavorful dinner, this dish is sure to impress. So why not give it a try today and discover the delicious flavors of Morocco?
Ingredients:
- 1 red pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1 can (28 oz) diced tomatoes
- Salt and pepper to taste
- 4-6 eggs
- Fresh cilantro, chopped for garnish
Instructions:
- Heat olive oil in a large frying pan over medium heat.
- Add the onion and red pepper and sauté for 5-7 minutes until softened.
- Add the garlic and spices, stirring for 1-2 minutes.
- Add the diced tomatoes and bring the mixture to a boil. Reduce heat and let simmer for 10-12 minutes until the sauce has thickened.
- Season the sauce with salt and pepper to taste.
- Use the back of a spoon to make small wells in the sauce.
- Crack an egg into each well.
- Cover the pan and cook for 5-7 minutes, until the egg whites are set and the yolks are partially cooked.
- Garnish with fresh cilantro and serve hot with crusty bread. Enjoy!