Moroccan Shakshuka Recipe
Servings: 4 people
Cost: 30
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!
