Moroccan Shakshuka
A 20-minute Moroccan shakshuka recipe with harissa that uses just 5 key ingredients to create a tasty pan of perfectly poached eggs in a fragrant and lightly spiced tomato sauce.
Servings: 2 people
Calories: 234kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic crushed
- 2 tsp harissa paste (Note 1)
- ½ tsp ground cumin
- 400 g can of chopped tomatoes (Note 2)
- ½ tsp salt
- 4 eggs
To serve
- Flatbread pita bread or another bread of your choosing
- Freshly ground black pepper
- Finely chopped parsley
- Greek yoghurt or feta
Instructions
- Place a medium-sized frying pan on a medium heat and add the olive oil.
- Add the garlic when the oil is hot and fry for a minute or two until fragrant.
- Stir in the harissa paste and cumin.
- Pour on the chopped tomatoes, add the salt and simmer on a low heat for 10 minutes.
- Use a spoon to make 4 evenly spaced indentations in the tomato sauce and crack an egg into each one.
- Leave to simmer on a medium heat for 5-10 minutes until the egg whites are just set, but the yolks are still runny
- Top with chopped parsley and freshly ground black pepper and serve immediately. Serve with optional flatbread, Greek yoghurt or crumbled feta.
Notes
- Harissa Paste: Different brands of harissa paste can vary in their spiciness. Some are not spicy at all, but others can be quite hot. If you have a spicy harissa paste, you will probably want to add a little less if you are sensitive to spice. You can switch this for sriracha or another type of hot sauce to add heat to the dish.
- Chopped tomatoes: Switch for the same amount of fresh tomatoes if you prefer.
- Allow tomatoes to reduce - leaving the tomato sauce to simmer for 10 minutes enables them to reduce into a thicker, richer and more flavourful sauce so don't skip this step.
- Cook the eggs to perfection - eggs are the star of the show in any shakshuka dish so it pays to attend to them carefully to ensure they are just right. Firstly, ensure the pan is gently bubbling while the eggs are cooking. You want them to cook quickly so the yolks are still runny when the whites are set. You can also splash a little sauce onto the whites to hurry them along. Most importantly, make sure that you remove the pan from the heat as soon as the whites are set and serve.
- Don't skip the toppings and sides - perfectly cooked eggs in a flavourful tomato sauce are very tasty but toppings and sides will take your shakshuka to the next level. The addition of some freshly chopped parsley and cool Greek yoghurt on the side will really elevate the flavours in the shakshuka. Feel free to get creative with toppings if you want to. Avocado, feta and olives are popular choices, but it doesn't have to stop there. You can also keep things simple if you prefer. There are so many ways to enjoy this dish.
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 11g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 480mg | Potassium: 537mg | Fiber: 2g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 20mg | Calcium: 123mg | Iron: 4mg