Shakshuka, or “a mixture” in Arabic, originated during the Ottoman Empire and has become a staple of Moroccan, Egyptian, Libyan, Tunisian, and Algerian cuisines. The dish is traditionally served in a cast iron pan or tajine.
Freekeh, (free-kah), is a roasted young green wheat grain. This eastern Mediterranean supergrain has a subtle smoky flavor and pleasantly chewy texture. Much like quinoa, freekeh is very high in protein and fiber. Shakshuka has become a popular brunch dish when cooked with eggs but makes an equally satisfying dinner. Enjoy with a hot cup of mint tea, play some Moroccan music, and slip away to Casablanca.
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SPECIALTY INGREDIENTS LIST:
Moroccan Shakshuka with Freekeh & Harissa Recipe
Ingredients
- 1 cup Cracked freekeh
- 26 oz Chopped tomatoes
- 14 oz Roasted red peppers
- 3 tbsp Harissa spice blend
- 2 tbsp Coriander
- 2 tbsp Parsley (chopped)
- 1 tsp Thyme (finely chopped)
- ¼ cup Onion
- 1-2 tbsp Olive oil
- 2 cloves garlic (minced)
- 2 Bay leaves
- 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 1/2 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!