Moroccan shakshuka - Shakshuka with Harissa - Moroccan shakshuka is a breakfast recipe made up of a spiced tomato sauce with poached eggs on top. I fell in love with Shakshuka, the first time I had it. I love everything about this hearty breakfast. From the fact that you can have it for Breakfast, Brunch, Lunch or Dinner to the golden runny poached Eggs and the delicious spiced rich Tomato Sauce that is packed full of flavour. If you are a fan of Eggs for Breakfast, why not try this Turkish Menemen recipe or this Masala Omelette.
Add Oil and saute the Vegetables for 3-4 minutes - Onions and Red Pepper.
Stir in the Garlic, Smoked Paprika, Cumin, Chilli and Rose Harissa. Cook for 1 minute.
Pour in the Tomato and simmer for 10-15 minutes on low.
Create indents/small wells in the Tomato and crack the Eggs in.
Season each one with a little Salt and Pepper. Simmer on medium-low heat for 6 - 8 minutes. I leave them uncovered because I prefer the Eggs to look golden and be have runny yolks.
Garnish with Parsley/Coriander. Serve warm with a crusty loaf of bread.
Notes
Variations
Add Feta
Feta makes everything better! I would highly recommend adding some crumbled Feta Cheese on top. It adds a delicious salty, creamy tang.
Add Halloumi
Shakshuka is also delicious with Halloumi slices on top. Add at the same time as the Eggs.
Add Meat
Add Minced Lamb when you add the Tomatoes and cook with the Tomatoes before adding the Eggs.
Add Sausages
You can also add cooked Sausage when you add the Eggs to make it more filling. This really adds to the already delicious spicy Tomato SAuce.
Serve with Yoghurt
Serve with Greek Yoghurt as a delicious cooling, creamy alternative.
Add Cumin Seeds
Add Cumin Seeds instead of Cumin Powder. If you use them, add them at the beginning with the Oil and Onions.
Shashuka Recipe Tips
Simmer the TomatoesCook the Tomatoes covered on low heat to create a thick sauce.Eggs The quantity of Eggs depends on the size of your pan. 5-6 is what I would recommend but if you are using a smaller pan, 4 is fine.Taste and adjustSometimes Tomatoes can be very acidic, taste and adjust seasoning accordingly by adding a pinch of additional Salt or Sugar depending on whether the Tomato needs flavour or is sour.Cook the Eggs according to how you like themI like my Eggs a little jammy with a sift centre. I cook them for 5 - 8 minutes. You can cook them for longer and can cover them too if you prefer then more set.
What to serve with Shakshuka
With BreadShakshuka is delicious served with Bread (My No Knead Bread is perfect for this!), English Muffins, Pitta Bread, or Flatbread like Lavash.As part of a Mezze SpreadYou can also serve it as part of a spread alongside pickles and dips.Serve with a splash of Hot Sauce.For a Spicy kick.
How to Make Ahead
The Tomato base for the Shakshuka can be made up to 5 days ahead. Store in an aright container in the fridge for 5 days.
Storage
Shakshuka keeps well in an airtight container in the fridge for up to 2 days.
Reheat
Warm up over medium heat, adding a little more liquid to the shakshuka sauce if needed. To reheat, simply warm on the stove over low heat till how all the way through. This will take around 4 - 5 minutes.
FAQS
What does Shakshuka mean?
Shakshuka means ‘shaken up’.
Why is my Shakshuka watery?
This is usually because the Tomatoes have not been simmered for long enough.
Is Shakshuka spicy?
It isn’t a Spicy dish. It is packed full of flavour but it is more rich in flavour then Spicy.
Is Shakshuka good for weight loss?
Shakshuka is a healthy meal for any time of the day. It is packed full of nutrients but it is also extremely filling. So it is great for weight loss as part of a balanced diet.
Can I use fresh Tomatoes?
Yes, you can. You can chop up some ripe Tomatoes and add to the pan and they will cook down to create a thick sauce. You will need 3 large Tomatoes.