Delicious Moroccan Shakshuka with Poached Eggs in Spicy Tomato Sauce
Introduction:
Indulge in the tantalizing flavors of Morocco with our irresistible Shakshuka recipe, a vibrant and aromatic dish that will transport your taste buds to the sun-kissed markets of Marrakech. This traditional breakfast or brunch delight features succulent poached eggs nestled in a spicy tomato sauce, complemented by a symphony of fragrant spices and fresh herbs. Prepare to savor the vibrant colors and tantalizing aromas of this culinary masterpiece that is both easy to prepare and bursting with authentic Moroccan flavors.
Ingredients:- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 (15 ounce) can tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for spiciness)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- Chopped fresh cilantro, for garnish
Steps:Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened about 5 minutes.
Add the bell peppers, tomato sauce, cumin, coriander, paprika, cayenne pepper (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until the sauce has thickened slightly, about 15 minutes.
Use a spoon to create four small wells in the sauce, then carefully crack an egg into each well. Sprinkle with chopped cilantro.
- Cover the skillet and cook over low heat until the eggs are cooked to your desired doneness about 5 minutes for runny eggs and longer for firmer eggs.
Tips:- For a spicier shakshuka, add more cayenne pepper to taste.
- Serve shakshuka with crusty bread or pita for dipping.
- Top with your favorite toppings, such as feta cheese, olives, or harissa.
FAQ:
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened about 5 minutes.
Add the bell peppers, tomato sauce, cumin, coriander, paprika, cayenne pepper (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until the sauce has thickened slightly, about 15 minutes.
Use a spoon to create four small wells in the sauce, then carefully crack an egg into each well. Sprinkle with chopped cilantro.
- Cover the skillet and cook over low heat until the eggs are cooked to your desired doneness about 5 minutes for runny eggs and longer for firmer eggs.
Tips:- For a spicier shakshuka, add more cayenne pepper to taste.
- Serve shakshuka with crusty bread or pita for dipping.
- Top with your favorite toppings, such as feta cheese, olives, or harissa.
FAQ:
Q: Can shakshuka be made ahead of time?
A: Yes, shakshuka can be made ahead of time and reheated when ready to serve. Simply cook the sauce and vegetables as directed, then let cool completely. Store the sauce in a covered container in the refrigerator for up to 3 days. When ready to serve, reheat the sauce and add the eggs and cook until desired doneness.
Q: What type of bread is best for serving with shakshuka?
A: Crusty bread or pita bread are both excellent choices for serving with shakshuka. The bread can be used to soak up the delicious sauce and add a satisfying crunch to the dish.
Q: Can I add other vegetables to shakshuka?
A: Yes, you can add other vegetables to shakshuka, such as zucchini, mushrooms, or spinach. Simply sauté the vegetables before adding the tomato sauce and continue with the recipe as directed.
