Moroccan Gluten-Free Breakfast Delight: Spicy Shakshuka with Harissa Yogurt & Quinoa Pilaf

Allergens

Gluten (if using gluten-free harissa) - Dairy (if using Greek yogurt)

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 6 large eggs
• Salt and pepper, to taste
• Fresh cilantro, for garnish Harissa Yogurt:
• 1/2 cup Greek yogurt
• 1 tablespoon harissa paste (gluten
• free)
• Salt, to taste Quinoa Pilaf:
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened, about 5 minutes.
2. Add bell pepper, cumin, paprika, and cayenne pepper (if using) to the skillet, stirring frequently for 3 4 minutes or until fragrant.
3. Stir in diced tomatoes, season with salt and pepper, and bring to a simmer. Cook for about 5 minutes, allowing flavors to meld together.
4. Make small wells in the sauce, crack an egg into each one. Cover and cook for 6 8 minutes or until eggs are set according to your desired level of doneness.
5. Prepare quinoa pilaf by bringing vegetable broth/water, salt, and cumin to a boil. Add rinsed quinoa, reduce heat to low, cover, and cook for 12 15 minutes or until the quinoa has absorbed all liquid. Fluff with a fork.
6. For the harissa yogurt, simply mix Greek yogurt and harissa paste in a small bowl, adjusting salt as needed.
7. To serve, spoon quinoa pilaf onto individual plates, followed by the Shakshuka. Dollop harissa yogurt on top and garnish with fresh cilantro and parsley.

Chef’s Insight

The key to this recipe is finding the right balance of spices, ensuring a harmonious blend of flavors that truly captures Moroccan cuisine.

Notes

Feel free to adjust the spice level according to your preference.