Moroccan Shakshuka

164

Shakshuka originally appeared in North African cuisine, then started to win hearts thanks to its taste and simplicity of preparation.

In simple terms, shakshuka is eggs, stewed in a sauce of tomatoes, vegetables, and spices.

Shakshuka can vary: Tunisian, Israeli, Moroccan. There are even European versions that differ in composition and combination of ingredients.

Today I will introduce you to the Moroccan version of shakshuka. Unlike other options, more spicy and aromatic spices such as coriander, cumin, and paprika are used in it. This gives the dish a unique taste and rich aroma.

This is a low-calorie dish with a high content of protein and nutrients. It also allows you to easily vary the ingredients depending on preferences and product availability.

Some may find Moroccan shakshuka too spicy and piquant, especially as a breakfast dish. If this is you, just halve the amount of cayenne pepper or remove it altogether.

As for the complexity of preparing Moroccan shakshuka, it is quite accessible even to cooking novices.

The most difficult thing you will have to face is determining the readiness of the eggs. However, I’m confident that my step-by-step instructions won’t make cooking difficult for you.

⏱ Cooking time — 35 minutes overall. Includes 25 minutes of preparation and cooking + 10 minutes unattended.

🥣 Ingredients

🍽 For 3 servings:

• 5-6 eggs
• 500-600 g (1.1-1.3 lb) tomatoes
• 2 bell peppers (different colored)
• 1 onion
• 2 garlic cloves
• 2-3 stalks of green onions
• 5-6 cilantro stalks
• ½ tsp. turmeric powder
• 1 ½ tsp. salt
• ½ tsp. cumin seeds (zira)
• ½ tsp. ground ginger
• 1 tsp. cayenne pepper (spicy, reduce to taste if desired)
• vegetable oil for frying

 🔪 Directions

Preparing spices and garlic

Take ½ tsp. cumin, ½ tsp. turmeric powder, ½ tsp. ground ginger, 1 ½ tsp. salt, and 1 tsp. cayenne pepper (it will be spicy, reduce to taste if desired).

Crush all these spices with a pestle.

Peel 2 cloves of garlic. Add the garlic to the spices and crush thoroughly.

Add 1-2 tsp. of olive oil and mix everything together. Set this mixture aside.

Preparing tomatoes

Take 500-600 g (1.1-1.3 lb) of tomatoes. Cut them in half, cut into medium cubes and set aside.

Preparing peppers and onions

Remove the seeds from 2 halves of bell peppers of different colors (I have red and yellow). Cut them into small cubes.

Separate the white part of 2-3 stalks of green onions, chop finely and add to the bell pepper. Set aside.

Preparing other vegetables

Coarsely chop the green part of the green onion, and finely chop the rest.

Take 5-6 stalks of cilantro, separate the leaves from the stems and chop finely.

Cut the stem off of 1 small onion, cut it in half, slicing through the root, peel off the skin and remove the root. Make longitudinal cuts in each half of the onion and 2 crosswise cuts and chop into small cubes.

Frying vegetables

Heat the pan well over medium heat and pour in vegetable oil.

Add the cubed onion and fry, stirring constantly, for about 2 minutes.

Add the bell pepper and the white part of the green onion to the pan, fry, stirring constantly, for another 2 minutes.

Add the spice paste and fry, stirring constantly, for about 1 minute until the strong aroma of spices appears.

Adding tomatoes and simmering

Add the tomatoes, deglaze the bottom of the pan, stirring gently, until boiling.

Reduce the heat to a minimum, cover with a lid and simmer for 2-3 minutes.

Stir the contents of the pan.

Cooking eggs and serving

With a spatula, make five-six indentations for the eggs. Break 5-6 eggs into the prepared indentations.

Cover with a lid and cook for 4-5 minutes for a runny yolk, 6-7 minutes for a slightly set yolk, and 8-10 minutes for a fully cooked yolk.

Garnish the dish with chopped herbs. Serve directly in the pan.

🧊 How to Store

Cooling

Immediately after cooking, allow the Shakshuka to cool for about 10-15 minutes at room temperature. It’s important not to let the food sit out for more than two hours as this can encourage bacteria growth.

Refrigerating

After cooling, transfer the Shakshuka into an airtight container or cover your pan tightly with plastic wrap. Refrigerate it as soon as possible. Properly stored, it should last for up to 2-3 days in the fridge. Always remember to smell and visually inspect the food before consuming – if it has an off smell, color, or shows signs of mold, it’s best to discard it.

Freezing

While freezing is possible, it’s not typically recommended for dishes like Shakshuka, due to the potential textural changes in the eggs and vegetables upon thawing. If you must freeze, ensure it’s cooled and stored in an airtight container suitable for freezing. It could last for up to 1-2 months. Again, inspect the food after thawing for any signs of spoilage.

Reheating

When ready to consume, reheat Shakshuka gently on the stovetop over low heat, adding a splash of water if necessary to prevent sticking and burning. If the eggs were initially cooked to a runny consistency, be mindful not to overcook them during the reheating process. Alternatively, it can be reheated in the microwave, but be careful as microwaving can lead to uneven heating.

Remember, the key to safely storing any cooked food is to cool

📋 Substitutes

Tomatoes — Canned diced tomatoes (1 can), it will make the shakshuka a bit more saucy and less fresh tasting, but is a great option if tomatoes aren’t in season or you’re short on time.

Bell Peppers — Zucchini (1 medium), it will add a different flavor profile and slightly alter the texture of the dish. Zucchini is a good option because it softens similarly to bell peppers when cooked. Another substitute could be eggplant (1/2 medium), providing a meatier texture and a unique flavor.

Onion — Shallots (1-2 large), they have a slightly sweeter and more intense flavor than onions, but they caramelize in a similar way, creating a rich base flavor for the shakshuka. Another option could be leeks (1 medium), which will provide a milder and slightly sweeter flavor.

Garlic Cloves — Garlic Powder (1/2 tsp.), the taste won’t be as fresh and it won’t provide the same texture, but it can serve as a quick and easy substitute.

Green Onions — Chives (2 tbsp.), they offer a similar flavor but are a bit more delicate. Another option could be leeks (1/4 cup), although they will provide a more subtle flavor.

Cilantro Stalks — Parsley (6-7 stalks), it will alter the flavor slightly, making it less pungent and a bit fresher. Another option could be a mix of parsley and mint for a fresh and unique flavor combination.

Turmeric Powder — Ground Ginger (1/4 tsp.), it will slightly alter the flavor, making it a bit more spicy and less earthy.

Salt — Soy Sauce (1 tsp.), it will give a slightly different salty flavor and add a bit of umami. Note that this will also add liquid to the dish.

Cumin Seeds — Ground Cumin (1/2 tsp.), it will provide the same flavor but a slightly different texture. Another option could be Caraway seeds (1/2 tsp.), it has a similar warm and earthy flavor but with a hint of citrus.

Ground Ginger — Fresh Ginger (1/2 tsp. grated), it will provide a stronger and fresher flavor.

Cayenne Pepper — Paprika (1 tsp.), it will make the dish less spicy but still add a beautiful color and mild flavor. Another substitute could be crushed red pepper flakes (1/2 tsp.), giving it a different type of heat.

Vegetable Oil for frying — Olive Oil (1-2 tbsp.), it will add a slightly different flavor, making the dish a bit more aromatic and rich.

🥗 What to serve with?

1. Crusty Bread. Shakshuka is a dish with a rich and flavorful sauce, and having a side of crusty bread like a baguette, soft lavash, ciabatta, focaccia or a bazlama is perfect for sopping up the delicious juices. The bread adds a different texture that contrasts the soft and smooth texture of the eggs and tomato sauce, making every bite a symphony of flavors and textures.
2. Fresh Salad: A light, refreshing salad can balance the hearty and spicy Shakshuka. Something like a cucumber and tomato salad with a simple vinaigrette or a cucumber and sour cream salad can add a cool and crisp contrast to the warm Shakshuka. It also helps to cut through the richness and cleanse the palate.
3. Couscous: Given Shakshuka’s North African roots, serving it with couscous can make it a more substantial meal. Couscous is a grain that can absorb the sauce of the Shakshuka, enhancing its flavors. It’s also a light and fluffy counterpart to the rich and spicy Shakshuka.
4. Hummus or other Middle Eastern spreads: Another great accompaniment could be a spread of hummus, baba ganoush or greek eggplant meze. These spreads have a creamy texture that can complement the Shakshuka, and dipping a bit of bread into both the Shakshuka and the spread could lead to some wonderful flavor combinations.

These recommendations are based on enhancing the balance of flavors and textures in the meal, adding elements that complement the spicy, savory Shakshuka. Whether it’s adding a contrasting texture or a cool, refreshing flavor, these sides aim to elevate your Moroccan Shakshuka experience.