There’s something irresistibly comforting about the aroma of a simmering skillet of Moroccan Shakshuka wafting through the kitchen. It transports me back to my grandmother’s cozy kitchen, where the magic of her cooking was more than just the sum of its ingredients. I can still picture the way her hands danced over the stove, creating meals that were as much about family and togetherness as they were about flavor.
It was during one of our family gatherings, a vibrant blend of laughter and lively conversations, that I first experienced Shakshuka. My grandmother, known for her ability to turn any ordinary meal into a feast of flavors, would make this dish for breakfast on special occasions. The rich, spiced tomato sauce, studded with tender eggs, was always a hit. Her Shakshuka was more than just a dish—it was a symbol of warmth and love, a recipe passed down through generations, with each layer of spice telling a story of its own.
As a young girl, I’d sit on a stool beside her, fascinated by the way she transformed simple ingredients into something extraordinary. She would tell stories of her travels through Morocco, where she learned the secrets of blending spices and creating the perfect tomato sauce. Her tales of bustling markets and vibrant street food brought the dish to life in a way that recipes alone could never do.
Now, as an adult, I find myself recreating her Shakshuka in my own kitchen, hoping to capture a piece of that magic. The aroma of sautéed onions and peppers, combined with the smoky paprika and cumin, fills my home just as it did in my grandmother’s kitchen. It’s a reminder of those cherished family moments and a tribute to the traditions that have shaped my love for cooking.
This Moroccan Shakshuka recipe is not just a meal; it’s an invitation to experience a slice of my family’s history. Whether you’re cooking for a brunch with friends or a cozy family dinner, this dish is sure to warm your heart and fill your stomach. Its ease and rich flavors make it a perfect choice for those who appreciate a blend of tradition and taste.
So, gather your loved ones, set the table, and let the flavors of Moroccan Shakshuka bring a touch of magic to your meal, just as it did for me all those years ago.
Making the Moroccan Shakshuka
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, diced and seeded
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 6 large eggs
- Salt and black pepper, to taste
- 1 small bunch fresh cilantro, finely chopped
- 1 small bunch fresh parsley, finely chopped
Directions
- Heat the olive oil in a large skillet over medium heat. Add the yellow onion and red bell pepper, cooking for about 5 minutes or until the onion becomes soft and translucent.
- Add the minced garlic, smoked paprika, ground cumin, and cayenne pepper to the skillet. Stir for 1 minute, allowing the spices to blend with the garlic.
- Pour in the crushed tomatoes and their juice, breaking up the tomatoes with a spoon. Season the mixture with salt and black pepper, and let it simmer for a few minutes.
- Make small wells in the tomato sauce using a spoon. Gently crack the eggs into these wells. Cook for 5 to 8 minutes or until the eggs reach your preferred level of doneness. Cover the skillet with a lid to cook the eggs faster if desired.
- Before serving, garnish with freshly chopped cilantro and parsley.
Storing Suggestion
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat on the stove before serving.
Cooking Tips
For a richer flavor, try adding a pinch of ground cinnamon or a splash of lemon juice to the sauce. If you prefer a spicier dish, increase the amount of cayenne pepper or add some chopped chili peppers.
Serving Suggestions
Serve shakshuka with warm crusty bread or pita for dipping. A side of fresh salad or yogurt can complement the dish nicely. For a complete meal, consider pairing it with a light, refreshing beverage like mint tea.
Ingredient Substitutions
Instead of fresh cilantro and parsley, you can use dried herbs or a sprinkle of dried mint. For a vegetarian option, you can replace the eggs with tofu or chickpeas.
Seasonal Variations
In the summer, add some fresh diced tomatoes and zucchini to the sauce for extra texture and flavor. In the winter, consider adding hearty greens like spinach or kale for a warming twist.
Allergen Information
This recipe contains eggs, which are a common allergen. If you’re allergic to eggs, you can substitute them with tofu or a vegan egg substitute.
FAQ:
Can I make shakshuka in advance?
Shakshuka is best enjoyed fresh. However, you can prepare the tomato sauce in advance and store it in the refrigerator for up to 3 days. Add the eggs just before serving.
Can I freeze shakshuka?
It’s not recommended to freeze shakshuka as the texture of the eggs may be compromised. You can freeze the sauce separately and cook fresh eggs when ready to serve.
What can I serve with shakshuka?
Shakshuka is commonly served with crusty bread, pita, or a side salad. It pairs well with yogurt or a light, tangy beverage like mint tea.
Can I use other vegetables in shakshuka?
Yes, you can add other vegetables such as zucchini, spinach, or mushrooms to the sauce for added flavor and nutrition.
How do I know when the eggs are cooked?
The eggs are cooked when the whites are set and the yolks are still slightly runny. If you prefer firmer yolks, cook them a bit longer.
Can I adjust the spice level?
Yes, you can adjust the spice level by increasing or decreasing the amount of cayenne pepper and smoked paprika to suit your taste.
Moroccan Zaalouk ( Eggplant Salad)
Ingredients
- 1 medium eggplant peeled and cut into 1½-inch chunks
- Kosher salt
- 2 tablespoons olive oil
- 2 to 3 large tomatoes chopped
- 3 garlic cloves finely minced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- ¼ cup cilantro chopped, plus extra for garnish
- ¼ cup parsley chopped
- water
- 1 lemon juiced
Instructions
- Sprinkle salt on the eggplant: Place eggplant cubes in a colander and sprinkle with kosher salt. Let them sit for a few minutes while preparing other ingredients. Wipe the eggplant dry before cooking to remove excess salt.
- Cook the vegetables: Heat 2 tablespoons of olive oil in a large non-stick pan with a lid. Add the eggplant, tomatoes, and minced garlic. Season with kosher salt, cumin, paprika, and red pepper flakes. Stir and cook for about 5 minutes, then add cilantro, parsley, and approximately ⅓ cup of water.
- Simmer the mixture: Bring to a boil, then reduce the heat. Cover and let simmer until the eggplant and tomatoes are very soft, about 20 minutes. Stir occasionally, adding more water if necessary to prevent sticking.
- Mash and finish: Once the vegetables are tender, stir in the lemon juice. Use a potato masher or fork to mash to your preferred consistency, whether smooth or slightly chunky. Remove from heat.
- Serve: Transfer the zaalouk to a serving dish. You can serve it warm, at room temperature, or chilled. Garnish with a drizzle of olive oil, fresh cilantro, and a sprinkle of red pepper flakes. Enjoy with pita bread or crusty bread.
