Moroccan Shakshuka
User Reviews
5
Moroccan Shakshuka
Description
Moroccan Shakshuka begins by sautéeing diced onion and habanero peppers in olive oil until soft. Garlic is added briefly to release its aroma, followed by canned diced tomatoes, ground cumin, and a red chili powder variety for warmth and mild heat. The sauce is simmered until it thickens and melds flavors.
Carefully made wells in the sauce hold eggs which cook gently to the preferred doneness, typically with firm whites and runny yolks. Covering the pan can speed cooking but is optional depending on desired texture. The final dish balances the acidity of tomatoes with the spice of peppers and the richness of eggs.
Common garnishes such as avocado slices, chopped parsley, and crumbled feta or similar cheeses add fresh, creamy, and salty elements to the spicy shakshuka. This versatile dish can be customized by adjusting peppers, spices, or garnishes to taste.
For less heat, substituting habanero with milder peppers and adjusting cooking times is recommended. Using a stainless steel pan avoids damaging the skillet from tomato acidity and allows better control of egg cooking.
Ingredients
Shakshuka base
- 2 tablespoon olive oil
- 1 onion thinly diced, medium, or shallots
- 1 habanero pepper thinly diced (substitute with jalapeno as needed)
- 2 garlic or 2 teaspoon minced garlic, cloves
- 1 diced tomatoes preferably unsalted, use 14 oz for a thicker shakshuka or 28 oz if you want more base, canned
Seasoning and eggs
- 1 teaspoon cumin ground
- 1 teaspoon red chili powder cayenne and/or paprika both work
- 1-2 teaspoon salt as required
- 1 teaspoon black pepper as required
- 6 egg prefer large, organic & free-range
Optional garnishes
- 1 avocado medium size
- 1 tablespoon parsley chopped
- 2 tablespoon feta cheese can also use goat cheese, or Gorgonzola
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
- Substitute habanero with jalapeno or mild peppers to reduce spiciness, and cook peppers slightly longer if doing so.
- Stainless steel pans are preferred over cast iron for acidic tomato-based sauces to prevent cookware damage.
- Adjust ingredients such as onions or chili powder based on personal preference without affecting the core recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
