Delightful Moroccan Brunch Platter: Shakshuka with Harissa-Spiced Potatoes & Quinoa Fritters
Discover this delightful Moroccan brunch platter, featuring a scrumptious combination of spicy shakshuka with seasoned potatoes and quinoa fritters, perfect for food enthusiasts seeking an exotic culinary experience.
Allergens
Eggs, Gluten-Free (with substitutions)
Ingredients
- 4 large eggs
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 1 large potato, cubed
- 1 cup quinoa
- 2 cups water or vegetable broth
- Fresh parsley, for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cook until softened. Stir in the crushed tomatoes, paprika, cumin, coriander, salt, and pepper. Simmer for 10 minutes. Meanwhile, boil quinoa with water or vegetable broth according to package instructions. Set aside. In another pan, cook cubed potatoes over medium heat until tender and lightly browned. Season with salt and pepper. To assemble the platter, arrange quinoa fritters on one side and shakshuka on top of the potatoes in the center. Garnish with fresh parsley.
Chef’s Insight
The combination of textures and flavors creates an unforgettable culinary experience.
Notes
Adjust spice levels according to personal preference.