Authentic Moroccan Shakshuka: Delicious & Simple


Charmingly simple yet versatile, Shakshuka is a popular breakfast dish worldwide. With its roots tracing back to Tunisia, it has become a kitchen staple across North African nations and the Middle East. Essentially, a shakshuka recipe comprises eggs poached in a vibrant tomato sauce. The dish's appeal comes from its use of common ingredients and room for customization.
Continue reading to explore the rich heritage of shakshuka, and uncover an easy-to-follow Moroccan shakshuka recipe.

The Universal Charm of Shakshuka

Shakshuka, meaning “a mixture” or “shaken up” in Arabic, traditionally features a base of tomatoes, onions, and spices, with eggs poached atop. It comes straight from the vibrant kitchens of the Maghreb and the Eastern Mediterranean. Different countries and cultures have their unique takes on Shakshuka. In Algeria, it's commonly a side dish. Whereas in Jewish tradition, a hearty tomato stew made for Sabbath dinner transforms into a breakfast Shakshuka with eggs the following morning. With its rich and varied history, Shakshuka remains a favourite.
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Prepare to jazz up your breakfast routine with this sizzling Moroccan shakshuka recipe—where Chilzo's Tunisian Red Harissa paste takes centre stage. In fact, Tunisian harissa is so synonymous with North African cuisine and culture that it has been recognised by USNECO’s Intangible Cultural Heritage list!

Cook time total- 30-40 mins
Preparation time- 10 mins
Cooking time- 25-30 mins

Onto the Recipe!

Ingredients you will need:
      • 1 tablespoon extra virgin olive oil
      • 1 onion, finely chopped
      • 2 cloves garlic, minced
      • 1 red bell pepper, diced
      • 1 yellow bell pepper, diced
      • 2 tablespoons of
      • Chilzo’s Red Harissa paste
      • 1 cup of diced tomatoes
      • Salt and pepper to taste
      • Red pepper flakes
      • 2-3 eggs
      • Fresh cilantro or parsley, chopped
      • Crumbled feta cheese
      • Crusty bread or pita

How to make Shakshuka:

1. Heat up some extra-virgin olive oil in your cast-iron skillet (because you deserve the best of everything).
2. Sauté the minced garlic for a hot second until your kitchen smells like it could repel vampires, then toss in those chopped veggies.
3. Let them sizzle for 5-7 minutes—just enough time to sneak in a scroll or two through your favourite Instagram reels.
4. As the veggies soften, it is time to turn up the Shakshuka charm!
5. Add a generous amount of Chilzo’s Red Harissa paste which is free of added sugar AND heart-friendly (because, hey, who doesn't want to stick around for more yummy meals) to give your shakshuka that Tunisian kick.
6. Now, pour in some water and let the magic simmer for the next 20 minutes.
7. Once your flavourful Shakshuka base is ready, create little wells in the sauce using the back of your spoon.
8. Crack the eggs, cover the skillet, and let those egg-cellent performers do their thing—just ensure they don't overcook or we might end up with a scrambled mess!

Sprinkle some cilantro or parsley to give this shakshuka recipe a breath of fresh air.
Serve up that Red Harissa Shakshuka with some (optional) feta.
For the final moment grab your crusty bread or pita – the real MVPs for soaking up all that saucy goodness and savour every bite of your hard-earned and frankly easily made Shakshuka!


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