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Moroccan Shakshuka in a frying pan with herbs on top
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Moroccan Shakshuka

Poached eggs in a rich spicy tomato and red pepper sauce
Course Breakfast, Main Course
Cuisine african, middle eastern
Keyword Moroccan Shakshuka, north african eggs, shakshuka
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Paul (Scoffs and Feasts)

Equipment

  • 1 sieve
  • 1 26 inch frying pan
  • 1 chefs knife
  • 1 wooden spoon
  • 4 ramekins
  • 1 set of measuring spoons

Ingredients

  • 400 g tin of tomatoes
  • 1 small onion
  • 1-2 tsp harissa paste (sub 2 tsp smoked paprika and 1 1/2 tsp cumin seeds)
  • ¼ tsp dried chili flakes
  • 3 garlic cloves
  • 1 red pepper
  • small Handful chopped coriander
  • small Handful chopped parsley
  • 4 large eggs (preferably free-range)

Instructions

  • Chop onions, red pepper and garlic
  • Gently sauté onions and peppers for around 5 mins to soften over medium heat, then add garlic and chilli
  • Cook for a minute then add the spices and cook spices out for a couple of minutes before adding the tin of tomatoes
  • Stir and simmer gently for a few minutes
  • Makes holes for eggs to poach in the tomato sauce. Add each egg to a sieve if necessary to drain away any watery egg white before adding to each hole, then cover the pan with a lid or plate and cook for between 5-8 minutes for runny egg yolks or until eggs are done to your liking
  • Season the eggs with salt and pepper and garnish with fresh parsley and coriander then serve

Notes

  • To help keep the yolks runny, spoon some of the tomato sauce over the egg whites before covering the pan with a plate. This will help cook the whites quickly and make it easier to get runny yolks.
  • Keep the heat on low when you add the eggs, once you cover the pan with a plate, you are cooking the eggs from below with the gas and steaming them from above, overdone eggs can happen very quickly!