Moroccan Brunch Delight: Spiced Shakshuka with Moroccan Spiced Quinoa & Date Syrup Drizzle

Allergens

Eggs (in eggs)

Ingredients

• 6 large eggs
• 2 cups quinoa, uncooked
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• Salt and black pepper, to taste
• 3 tablespoons date syrup (or substitute with maple syrup)
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Fluff with a fork and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes. Stir in garlic and cook for an additional minute.
3. Add diced tomatoes, paprika, cumin, coriander, cayenne pepper, ginger, turmeric, salt, and black pepper to the skillet, stirring well to combine. Bring the mixture to a simmer and cook for 5 minutes.
4. Make six small wells in the tomato mixture, cracking an egg into each well. Cover and cook until the egg whites are set but yolks remain runny, about 6 8 minutes.
5. Divide the cooked quinoa among serving plates, spooning the shakshuka on top. Drizzle with date syrup and garnish with fresh cilantro leaves.

Chef’s Insight

The combination of spices creates a delightful symphony of flavors that will have your guests asking for more. - Using fresh cilantro leaves adds a pop of color and freshness to the dish.

Notes

Serve with warm pita bread or crusty baguette for a complete Moroccan brunch experience. - For a vegan alternative, replace the eggs with silken tofu and cook until firm.