Fiery Shakshuka
This Moroccan-inspired shakshuka recipe is a delicious North African breakfast of poached eggs in spicy tomato sauce. Perfect for your next brunch!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/2 tsp saffron threads
- 2 tbsp olive oil
- 2 tbsp harissa paste ((use 1 tbsp for less heat))
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp ras el hanout
- 1 large yellow onion (diced)
- 2 large red bell pepper (3/4 inch strips)
- 1 large yellow/orange bell pepper (3/4 inch strips)
- 4 garlic cloves (minced)
- 1/2 tsp salt
- 5 large tomatoes (chopped (See Note 1))
- 8 large eggs (4 whole, 4 yolks only - save whites for other use)
- 2 tbsp cilantro (chopped)
- 2 tbsp parsley (chopped)
- 1/2 cup labneh ((See Note 2))
- pita (for serving)
- crusty bread (for serving)
Instructions
- 1
Crush the saffron in the palm of your hand and add to a small bowl. Add 2 tablespoons of warm water, stir and let bloom for 5 minutes. (See Note 3).
- 2
Heat the oil in a large skillet over medium heat and add the harissa and tomato pastes, cumin, ras el hanout and cook for 1 minute. Add the onion, bell peppers, garlic and salt. Cook, stirring often, until the onions are tender and turning translucent, about 8 minutes.
- 3
Add the diced tomatoes with their juices and the saffron/water. Stir, and turn heat to simmer and cook uncovered for 10 minutes until sauce has thickened. Season with more salt if necessary.
- 4
Use the back of a spoon and make 8 dips in the sauce. Crack 4 whole eggs into every other dip and add a yolk to the other 4 open dips in the sauce. Sprinkle with half of the chopped cilantro/parsley mix and cover with lid. Simmer gently for 10 minutes, or until the eggs are just set.
- 5
Remove lid and carefully scoop 2 eggs each with tomato mixture into bowls.
- 6
Optional Toppings: feta cheese crumbles, remaining cilantro/parsley mix and labneh smeared on crusty bread or pita on the side.