Moroccan Vegetarian Brunch Delight: Harissa Shakshuka with Moroccan-Spiced Potatoes
1. Discover a delicious and easy vegetarian brunch recipe that combines the flavors of Moroccan shakshuka with Moroccan-spiced potatoes for an unforgettable culinary experience. With our step-by-step instructions, you'll have this mouthwatering dish on your table in no time, perfect for sharing with friends and family on weekend mornings or special occasions.
Allergens
Eggs, Gluten (from crusty bread)
Ingredients
- 1. 4 large eggs 2. 1 medium onion, diced 3. 1 red bell pepper, diced 4. 1 yellow bell pepper, diced 5. 2 cloves garlic, minced 6. 1 can (14.5 oz) diced tomatoes 7. 2 tbsp harissa paste 8. 1 tsp Moroccan spice blend 9. 3 medium potatoes, cubed 10. 1 tbsp olive oil 11. Salt and pepper, to taste 12. Fresh cilantro, for garnish 13. Crusty bread, for serving
Instructions
- Heat a large skillet over medium heat. Add olive oil and sauté onion until translucent.
- Add diced bell peppers and cook until softened.
- Stir in garlic and cook for 1 minute.
- Incorporate harissa paste and Moroccan spice blend, stirring to combine.
- Add diced tomatoes with their juices, seasoning with salt and pepper.
- Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
- Meanwhile, boil potatoes in salted water until tender. Drain and set aside.
- Make 4 wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 6 8 minutes, or until eggs are cooked to your desired consistency.
- Serve immediately with crusty bread and garnish with fresh cilantro.
Chef’s Insight
1. Use fresh harissa paste for the most authentic flavor, or opt for a store-bought version that suits your taste preferences.
Notes
1. Adjust the heat level of the dish to your preference by using more or less harissa paste.