Description
Moroccan Shakshuka is a flavorful twist on the classic dish, featuring poached eggs in a spiced tomato sauce infused with harissa, cumin, paprika, and preserved lemons for an authentic North African taste.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1 tbsp harissa paste
- 1/2 preserved lemon, finely chopped (optional)
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp sugar (optional)
- 1/4 cup green olives, sliced (optional)
- 4-6 large eggs
- 1/4 cup fresh cilantro or parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
- Warm bread or couscous for serving
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Sauté onion and bell pepper until soft, about 5 minutes.
3. Add garlic, cumin, paprika, coriander, and harissa; cook for 1-2 minutes.
4. Stir in preserved lemon, crushed tomatoes, salt, pepper, and sugar (if using).
5. Simmer for 10-15 minutes until the sauce thickens.
6. Stir in olives (if using).
7. Make small wells in the sauce and crack eggs into them.
8. Cover and cook until eggs are set, about 5-7 minutes.
9. Garnish with fresh cilantro, parsley, and feta (if using).
10. Serve warm with bread or couscous.
Notes
- Adjust harissa for spice preference.
- Preserved lemon adds depth but can be replaced with lemon zest.
- Green olives enhance the North African flavor but are optional.
- Serve with crusty bread, pita, or couscous for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Moroccan, North African
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 185mg
Keywords: Moroccan Shakshuka, harissa eggs, spicy tomato eggs, preserved lemon, North African breakfast, shakshuka with olives