Moroccan Eggs (Shakshouka)

Weekends are a time to splurge on breakfast.  I usually have the same thing every morning for breakfast, the weekend gave me an opportunity to spice it up for my wife.

Shakshouka is a dish from North Africa and the Middle East. Because it has eggs it is often seen as a breakfast item. However, it is eaten as an evening meal in the Middle East.

The ingredients vary from region to region, but usually consists of a tomato and pepper base with basted eggs.

Today’s special ingredient is Spanish Chorizo. The only ingredients in this sausage are pork, paprika, salt and garlic. It is then dry aged until the moisture content is quite low. The curing with paprika gives it an amazingly rich aroma.

This recipe can easily be made with another protein like pork sausage, chicken, bacon or made without any animal protein.

Moroccan Eggs (Shakshouka)

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• CourseBreakfast
• CuisineMoroccan

Servings

3 servings

Servings 3 servings

Moroccan Eggs (Shakshouka) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseBreakfast CuisineMoroccan Servings 3 servings Servings 3 servings

Ingredients

• 4 eggs
• 1 cup diced fire-roasted tomatoes
• Salt
• fresh cilantra

Meat

• 8 oz spanish chorizo sliced diagonally
• 1 tbsp olive oil

Vegetables

• 2 tablespoons olive oil
• 1 medium onion chopped
• 1/2 red bell pepper julienned
• 1 small red chilli chopped
• 2-3 mushrooms sliced
• 1 garlic clove chopped

Spices

• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika regular or smoked
• 1/2 teaspoon ground coriander
• 1/2 teaspoon oregano
• 1/2 teaspoon turmeric powder optional

Servings: servings

Units:MetricUS Imperial

Instructions

Meat

1. Saute the preferred meat until cooked through and browned
2. Remove the cooked meat and reserve, leaving the fat in the pan.

Vegetables

1. Add more olive oil and heat
2. Add onion, bell pepper strips and mushrooms
3. Saute until until tender and carmelized
4. Add minced garlic and simmer until just fragrant but not browned, about 30 seconds

Sauce

1. Add the cooked meat and spices
2. Cook and stir for about 30 seconds to let the spices bloom
3. Add tomatoes
4. Cover and simmer for about 10-15 minutes, stirring occasionally

Eggs

1. Make four wells in the sauce
2. Carefully break an egg into each well without breaking the yoke
3. Cover and cook gently for 4-5 minutes until the whites are cooked. You are after a thin white translucent film over the yokes. Don't overcook as they will continue to cook while serving
4. (You could also cook the eggs in a 375 degree oven)
5. Serve in the cooking pan sprinkled with fresh parsley and/or cilantro

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