Moroccan Brunch Delight: Mouthwatering Spiced Shakshuka with Crunchy Moroccan Bread

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs 1 cup tomato sauce 1 medium onion, finely chopped 2 cloves garlic, minced 1 bell pepper, diced 1 tsp ground cumin 1 tsp ground paprika 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp cayenne pepper (optional) Salt and black pepper, to taste 3 tbsp olive oil 6 slices of Moroccan bread (khlila or m'smen) Fresh cilantro and parsley, for garnish

Instructions

1. In a large pan over medium heat, warm the olive oil. Add the onion, garlic, and bell pepper cook until softened.
2. Stir in the spices cumin, paprika, ginger, cinnamon, and cayenne (if using) and cook for another minute to release their aromas.
3. Pour in the tomato sauce and let it simmer gently for about 5 minutes, or until slightly thickened. Season with salt and black pepper.
4. Crack the eggs into the sauce, spacing them evenly. Cover and cook on low heat for 7 8 minutes, or until the whites are set but yolks remain runny.
5. Meanwhile, toast the Moroccan bread slices in a separate pan or oven until golden and crispy.
6. To serve, place a slice of bread on each plate, then ladle the shakshuka over the top. Garnish with fresh herbs and enjoy!

Chef’s Insight

This recipe captures the essence of a vibrant Moroccan brunch, with rich spices that awaken the senses and textures that delight the palate.

Notes

Feel free to customize the spice levels to suit your taste preferences.