Moroccan Brunch Delight: Gluten-Free Harissa Shakshuka with Moroccan Quinoa Salad
Discover this mouthwatering, gluten-free Moroccan brunch delight that combines a flavorful Harissa Shakshuka with a nutrient-packed Moroccan quinoa salad. This advanced recipe offers an unforgettable culinary experience, perfect for weekend brunches and featuring rich flavors, textures, and aromas. Join us in exploring the vibrant world of Moroccan cuisine through this gluten-free, flavorful meal that will impress your guests and satisfy your taste buds.
Allergens
Eggs - Gluten (in the traditional version, but this recipe is gluten-free)
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup water
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp harissa paste
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp smoked paprika
- Salt and black pepper, to taste
- 4 large eggs
- Fresh cilantro leaves, for garnish
- Lemon wedges, for serving Moroccan Quinoa Salad Ingredients:
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and black pepper, to taste
Instructions
- In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and tender. Set aside.
- Preheat your oven to 375°F (190°C). In an oven safe skillet, heat olive oil over medium heat. Add onion and garlic, sautéing for 3 4 minutes or until softened.
- Stir in harissa paste, cumin, cinnamon, smoked paprika, salt, and black pepper. Cook for another minute, then add the diced tomatoes with their juice, and cook for an additional 5 minutes.
- Create wells in the sauce, cracking an egg into each one. Transfer the skillet to the preheated oven and bake for 12 15 minutes or until the eggs are set and cooked to your desired level of doneness.
- Meanwhile, prepare the Moroccan quinoa salad by combining cooked quinoa, cherry tomatoes, olives, red onion, parsley, lemon juice, salt, and black pepper in a mixing bowl. Toss to combine.
- Serve the Harissa Shakshuka warm, alongside the Moroccan quinoa salad. Garnish with fresh cilantro leaves and lemon wedges.
Chef’s Insight
For an extra kick, add a dollop of Greek yogurt or sour cream to the Moroccan quinoa salad for a cooling contrast to the warm, spicy shakshuka.
Notes
Feel free to adjust the harissa paste according to your desired level of spiciness.