Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, moroccan shakshuka. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

My husband started making shakshuka for our weekly rugby breakfast with the neighbors. To him, it was an easy way to feed a lot of people. It's also delicious: a spicy Moroccan vegetable stew with eggs poached right unto it. It's one of the only dishes I can think of that will wow your table any time you serve it: breakfast, brunch, late-night dinner.

Moroccan Shakshuka is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Moroccan Shakshuka is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook moroccan shakshuka using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Shakshuka:

1. Get 4 eggs
2. Get 1large onion, thinly sliced
3. Make ready 1 large pepper thinly sliced
4. Make ready 2 fresh slit green chilli
5. Make ready 2-3 cloves garlic, thinly sliced or mashed
6. Make ready 1/2 tablespoons red chilli powder or paprika
7. Make ready 1/2 tsp Mixed herbs and chilli flakes(optional)
8. Get 4 fresh basil leaves (optional)
9. Get 5 large tomatoes, blanched and chopped finely
10. Make ready to taste Salt and freshly ground black pepper
11. Make ready 1 tbsp minced cilantro or parsley
12. Get 2 tablespoon olive oil
13. Get 2 tbsp crumbled feta cheese or cottage cheese
14. Take as needed Tortilla, Crusty bread, Pita Baguette or flatbread for serving

Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for. Shakshuka is a Tunisian (or more broadly, North African) dish, with poached eggs in a bed of spicy tomato sauce. This Moroccan Shakshuka is iInherited from my Moroccan host mother, and perfect for lazy Sunday brunch!

Instructions to make Moroccan Shakshuka:

1. Heat olive oil in a skillet or pan over high heat until simmering. Add onion, sauté and add the garlic. Cook till pink and add the pepper. Stir and sauté until vegetables are slightly brown. Immediately add tomatoes, green chillies, red chilli powder or paprika, chilli flakes, mixed herbs, fresh basil and stir to combine. Reduce heat and let simmer for 10 minutes, then season with salt. Whole blanched and peeled tomatoes are any day better than canned pureed ones.
2. I peeled them after blanching and chopped them finely. I like these whole peeled tomatoes as they allow you to adjust the texture to suit your needs. This makes the cooking part easier and has a brighter colour and flavour. Now that you've got yourself a wonderful sauce that can be made well in advance, or even frozen for later, you can complete it into a meal, with a few eggs. I broke the eggs first into a bowl and then poured them into the sauce as I was not sure if my yolks would be intact.
3. Just make four indentations in the sauce with a spoon or spatula, then break eggs directly into them or break into a bowl and then gently slide them into the pan.Cover the pan, and let it simmer and steam just until the whites are barely set and the yolks are still golden and soft. Season eggs with a little salt and freshly ground pepper, cover and cook until egg whites are barely set and yolks are still runny i.e. 8 to 10 minutes.
4. I wondered if I could remove the egg intact onto a serving bowl but to my surprise, the egg was set nicely and it was easy to remove one serving or egg at a time with a flat spatula. You can finish cooking the eggs on the stovetop or place them in an oven for 10 minutes, it’s your choice. Sprinkle the cilantro or parsley, along with cottage cheese or feta. Shakshuka must be served hot with Tortilla, Crusty bread, Baguette, Pita or flatbread or roti for sopping up all the flavorful sauce.

Shakshuka is a Tunisian (or more broadly, North African) dish, with poached eggs in a bed of spicy tomato sauce. This Moroccan Shakshuka is iInherited from my Moroccan host mother, and perfect for lazy Sunday brunch! Nothing better than breaking into the yolk of the shakshuka eggs and have it mix into the rich tomato base. Leftovers from one of the most delicious Moroccan tagines made with fresh tomato sauce, flavorful meatballs and plenty of fresh herbs. To make my grandma's traditional Moroccan Shakshuka, she used this beautiful sauce, heated it up in a cast iron skillet, and baked eggs in it.

So that’s going to wrap it up for this special food moroccan shakshuka recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!