Moroccan Brunch Delight: Mouthwatering Spiced Shakshuka with Crunchy Moroccan Bread
A flavorful moroccan brunch perfect for standard eaters - made for visual appeal and culinary depth.
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
- In a large pan over medium heat, warm the olive oil. Add the onion, garlic, and bell pepper cook until softened.
- Stir in the spices cumin, paprika, ginger, cinnamon, and cayenne (if using) and cook for another minute to release their aromas.
- Pour in the tomato sauce and let it simmer gently for about 5 minutes, or until slightly thickened. Season with salt and black pepper.
- 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.
- Meanwhile, toast the Moroccan bread slices in a separate pan or oven until golden and crispy.
- 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.