Build Your Own Shakshuka Kit
This Moroccan-inspired shakshuka goes beyond the basics with harissa, freekeh, and mint tea - the pantry staples that make it taste like a Marrakech riad breakfast instead of just eggs in tomato sauce.
- 🌶️ Harissa Spice Blend
The heat: Harissa is a North African chili paste that's smoky, garlicky, and complex - completely different from generic hot sauce. It transforms the tomato base into something deeply aromatic. A little goes a long way. - 🌾 Cracked Freekeh
The grain: Freekeh is young, fire-roasted green wheat with a smoky, nutty flavor unlike any other grain. Serve it alongside the shakshuka instead of bread - it soaks up the sauce beautifully and adds protein. - 🍵 Moroccan Mint Tea
The drink: No Moroccan breakfast is complete without sweet mint tea. This is a traditional gunpowder green tea blended with dried spearmint - brew it strong, pour from high, and serve with sugar. - 🍳 Cast Iron Skillet
The vessel: Shakshuka should be cooked and served in the same pan. A cast iron skillet holds heat perfectly and goes straight from stovetop to table - plus it gives you those gorgeous browned edges on the eggs. - 🫓 Pita Bread
The scoop: Warm pita is the traditional way to eat shakshuka - tear off a piece and use it to scoop up the spiced tomato sauce and runny egg yolk. Look for thick, pocket-style pita, not the thin flatbread kind.
Pro Tip: Crack the eggs into small wells in the sauce and cover the skillet for exactly 5 minutes. The whites should be set but the yolks should still be runny - that's the magic moment when you break them open and let them run into the sauce.
Shakshuka Recipe: A Delightful Middle Eastern Dish
Shakshuka, meaning "a mixture" in Arabic, originated during the Ottoman Empire and has become a staple of Moroccan, Egyptian, Libyan, Tunisian, and Algerian cuisines. This shakshuka recipe is traditionally served in a cast iron pan or tajine, allowing the flavors to meld together beautifully.
What is Freekeh?
Freekeh (pronounced free-kah) is a roasted young green wheat grain. This eastern Mediterranean supergrain has a subtle smoky flavor and a pleasantly chewy texture. Much like quinoa, freekeh is very high in protein and fiber, making it a nutritious addition to any meal.
Shakshuka Recipe with Freekeh: A Perfect Combination
Shakshuka has become a popular brunch dish when cooked with eggs, but it makes an equally satisfying dinner. To make this shakshuka recipe, you'll need tomatoes, peppers, onions, garlic, and a blend of spices like cumin and paprika. First, cook these ingredients together until they form a rich, flavorful sauce. Then, create small wells in the sauce and crack eggs into them. Let the eggs poach in the sauce until they are done to your liking.
Serving Suggestions
Enjoy your shakshuka with a side of freekeh for a hearty and balanced meal. The smoky flavor of the freekeh complements the rich tomato sauce and creamy eggs perfectly. Additionally, you can garnish your shakshuka with fresh herbs like cilantro or parsley, and serve it with warm crusty bread to soak up the delicious sauce.
Experience the Flavors of the Mediterranean
To enhance your dining experience, enjoy your shakshuka with a hot cup of mint tea. Play some Moroccan music, and allow yourself to be transported to the vibrant streets of Casablanca. This simple yet flavorful dish is sure to become a favorite in your household.
Conclusion
This shakshuka recipe is a versatile and flavorful dish that showcases the rich culinary traditions of the Middle East and North Africa. Whether you're enjoying it for brunch or dinner, this dish is sure to delight your taste buds.
When you get a chance to try this shakshuka recipe, we would love to hear about your results in the comments below. For more delicious Middle Eastern recipes, check out Middle Eastern Recipes. If you’re looking for quality Mediterranean ingredients, visit Mediterranean Supergrains.
Happy cooking!
Moroccan Shakshuka Recipe
Equipment
- 1 Cast iron skillet optional
Ingredients
- 1 cup Cracked freekeh
- 26 oz Chopped tomatoes
- 14 oz Roasted red peppers
- 3 tablespoon Harissa spice blend
- 2 tablespoon Coriander
- 2 tablespoon Parsley (chopped)
- 1 teaspoon Thyme (finely chopped)
- ¼ cup Onion
- 1-2 tablespoon Olive oil
- 2 cloves garlic (minced)
- 2 Bay leaves
- Sea salt (to taste)
- Pepper (to taste)
Optional:
- 2-4 Pitas (toasted)
- ½ cup Feta cheese (crumbled)
Drink Pairing:
Instructions
Cook Freekeh & Prep
- In a medium saucepan, bring 1.75 cups of water to a boil. Stir in cracked freekeh, reduce heat to low, cover, and simmer for 20 minutes.
- Open roasted red peppers, drain, rinse and cut into bite size pieces.
- Finely chop half of a medium onion (about ½ cup).
Sauté Onions
- Slowly warm 1-2 Tbsp. of olive oil in a large cast iron skillet or sauté pan on medium heat.
- Add the chopped onions and sauté for 3-5 minutes until translucent.
Add Red Pepper
- Add the roasted red pepper and garlic and sauté for 2 minutes until softened.
Add Tomatoes & Spices
- Add the chopped tomatoes, harissa spice blend, coriander, half the parsley, and thyme. Stir well, and arrange the bay leaves on top. Season with salt and pepper.
- If using chickpeas, add them now and simmer the shakshuka on low heat, covered, for 10-15 minutes. Note: if you're adding eggs you can skip this step and continue to step 5.
Poach the Eggs
- One by one, crack each egg into a small bowl, use the back of your cooking spoon to carve well-spaced holes in the shakshuka, and place each egg in a hole.
- Cover the pan and allow eggs to simmer on mediumlow for about 10 minutes until the egg whites have set.
Plate & Enjoy!
- Remove bay leaves and serve with cooked freekeh.
- (Optional) Top with crumbled feta cheese and enjoy with toasted pita.
- Enhance your experience with a Moroccan music playlist (takeoutkit.com/playlists).
- "Besseha!" – Bon appétit!
Still hungry? Check out our other recipes here.