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 with Freekeh & Harissa Recipe

5 from 1 vote

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Total Time 30

Course Breakfast, Main Course

Cuisine African, Moroccan

Servings people

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)

Proteins (choose 1):

4-6 Eggs
1-2 cups Chickpeas

Optional:

2-4 Pitas (toasted)
½ cup Feta cheese (crumbled)

Drink Pairing:

Moroccan mint tea

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!

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