Moroccan Shakshuka
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5.0
144 reviews
Excellent
Moroccan Shakshuka
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Moroccan poached eggs in a spicy tomato base, with parsley, avocados and crumbly cheese. Cut into runny yolks for a perfect brunch!
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Ingredients
Shakshuka base
- 2 tablespoon olive oil
- 1 medium onion or shallots thinly diced
- 1 habanero pepper thinly diced (substitute with jalapeno as needed)
- 2 garlic cloves or 2 teaspoon minced garlic
- 1 can diced tomatoes preferably unsalted, use 14 oz for a thicker shakshuka or 28 oz if you want more base
Seasoning and eggs
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder cayenne and/or paprika both work
- 1-2 teaspoon salt as required
- 1 teaspoon black pepper as required
- 6 eggs prefer large, organic & free-range
Optional garnishes
- 1 avocado medium size
- 1 tablespoon parsley chopped
- 2 tablespoon feta or Gorgonzola can also use goat cheese
Instructions
- Heat skillet over medium heat and add olive oil (see notes for making for one person)
- Once oil is hot, add onions and habanero peppers - cook until soft (~5-7 mins)
- Add garlic and cook until fragrant (~ 30 seconds)
- Then add the can of diced tomatoes, followed by cumin, red chili powder, salt & pepper - mix well and cook until it starts to simmer (5 minutes)
- Make six little dips in the sauce using the back of a spoon or spatula - crack an egg into each dip, taking care not to break the yolk
- Simmer for ~8-10 minutes until the whites are set but the yolks are runny (you can cover while you do this step, but that typically cooks the eggs faster). If you prefer your eggs done a different way, cook them to your desired consistency!
- Take off heat, garnish with avocado, herbs and/or cheese and serve while still hot!
Notes
- Adjusting for spice: Habaneros are quite potent! So, if you don't want it to be too spicy, consider substituting the habanero pepper with jalapenos, or even just red or green pepper. Just remember to cook the peppers for another minute or two if you decide to do this
- The shakshuka is also an extremely versatile dish. You want to take out the onions? Go ahead. Substitute red chili powder with a milder variety? Works too!
- A lot of people use cast iron skillets, but I recommend using a stainless steel pan. The acid from tomatoes can ruin cast iron skillets and the residual heat might cook eggs more than you'd want.
Nutrition Information
Show Details
Calories
380kcal
(19%)
Carbohydrates
14g
(5%)
Protein
16g
(32%)
Fat
30g
(46%)
Saturated Fat
7g
(35%)
Cholesterol
337mg
(112%)
Sodium
1241mg
(52%)
Potassium
729mg
(21%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1123IU
(22%)
Vitamin C
27mg
(30%)
Calcium
165mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 337mg | 112% |
| Sodium | 1241mg | 52% |
| Potassium | 729mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1123IU | 22% |
| Vitamin C | 27mg | 30% |
| Calcium | 165mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
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