0 from 18 votes
Fiery Shakshuka Recipe
This Moroccan-inspired shakshuka recipe is a delicious North African breakfast of poached eggs in spicy tomato sauce. Perfect for your next brunch!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 287 kcal
Course:
Breakfast
Cuisine:
Moroccan , North African
Ingredients
- 1/2 tsp saffron threads
- 2 tbsp olive oil
- 2 tbsp harissa paste (use 1 tbsp for less heat)
- 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
Optional Toppings/Side
- ½ cup labneh (See Note 2)
- pita for serving
- crusty bread for serving
Instructions
- Crush the saffron in the palm of your hand and add to a small bowl. Add 2 tablespoons of warm water, stir and let bloom for 5 minutes. (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.
Cup of Yum
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 is a technique from Unicorns in the Kitchen. Often times too hot of a water is used to bloom the saffron, in turn burning the delicate saffron threads. So, place an ice cube in a small bowl. Crush the saffron in your palm and place on top of ice cube. Set it aside until the ice melts and the saffron blooms. This adds an extra 15 minutes or so to the process.
- Recipe adapted from Yotam Ottolenghi.
Nutrition Information
Calories
287kcal
(14%)
Carbohydrates
19g
(6%)
Protein
17g
(34%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Cholesterol
329mg
(110%)
Sodium
281mg
(12%)
Potassium
849mg
(24%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
4836IU
(97%)
Vitamin C
143mg
(159%)
Calcium
115mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 287
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 329mg | 110% |
| Sodium | 281mg | 12% |
| Potassium | 849mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 4836IU | 97% |
| Vitamin C | 143mg | 159% |
| Calcium | 115mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.