Shakshouka – Moroccan Egg Tagine

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egg tagine shakshouka

Recipe: Moroccan Egg Tagine Shakshouka

I love using our tagine (thanks Tim & Carla) for all sorts of slow cooked stews and curries but it’s also good to use for making a cafe breakfast dish called Shakshouka.  It’s a staple in many north African and Middle Eastern countries and the name means ‘all mixed up’. To me it sounds like something that would be chanted around a big bonfire as part of a tribal dance. Something rather primal about that.

In the most basic recipe, the eggs are poached in a sauce of onion, peppers, tomatoes and spices such as cumin and paprika. Depending on the region you might also get a spicy sausage, lamb mince or hot green chili paste served with the eggs. I’ll take all of the above, thanks! Our special addition was bacon because….well… you just can’t go wrong with bacon.  The dish is usually cooked in and served straight out of a cast iron pan but it’s also perfectly suited to a tagine, as tested and approved by moi! We didn’t follow any particular recipe but I think it turned out really as every last little bit got mopped up by clean.

Ingredients

  • 4 eggs, free range and organic if you can find
  • 1 small red chili, chopped
  • 1 medium red capsicum (bell pepper), sliced into small strips
  • 1/2 Spanish onion, chopped
  • 1 garlic clove, chopped
  • 2 rushes of bacon, diced
  • 1 1/2 tsp Moroccan spice mix (paprika, cumin, coriander seeds, cayenne pepper, oregano etc)
  • 1 1/2 cups diced tomatoes, canned or fresh ( you can also used tomato passata sauce)
  • 3 tbs olive oil
  • Fresh parsley & coriander, roughly chopped
  • Olive oil and dukkah to drizzle/sprinkle on top
  • 1/2 tsp salt

Instructions

  1. We used a tagine pot to cook our tomato base and eggs but you can easily use a cast iron or any deep frying pan or saucepan with a lead, or an oven tray covered with foil.
  2. Use a separate frying pan to brown off the bacon. We have a non-stick frying pan so no oil was needed as the bacon fried in its own melted fat…drool. You can add a little oil at the start if using a different frying pan.
  3. Saute onion, capsicum and chili in a tagine with 2 tablespoons of olive oil for 3-4 minutes on medium heat. Sprinkle with a pinch of salt.
  4. When bacon is nice and crispy, drain it on a paper towel before adding to the sauce, this will prevent the tagine from becoming too oily.
  5. Add garlic and spices to the tagine and stir through for half a minute. Add bacon and tomatoes, stir and cover with a tagine hood. Cook on low heat for 12-15 minutes, giving it a stir a few times.
  6. Using a spoon, make four wells in the tomato mix and crack an egg into each, letting the egg white spill over the edges. Sprinkle each egg yolk with a little salt and pepper, cover with the hood and cook on low heat until the egg whites settle and firm but the egg yolks stay gooey. We’re after a white translucent film over the egg yolks but only just. It’s very easy to overcook the eggs this way so it’s best to leave them slightly under as they will keep cooking while getting served.
  7. Serve eggs in the tagine sprinkled with some fresh parsley and coriander, a little drizzle of olive or avocado oil and some dukkah spices.

Preparation time: 10 minutes
Cooking time: 20 minutes

Number of servings: 2


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2 Comments

  1. Kim
    Posted June 3, 2013 at 9:34 am | Permalink

    Yummo! Just had this tonight and it was delish, and oh so easy!

  2. Natasha
    Posted April 6, 2013 at 10:44 am | Permalink

    Just made this, absolutely delicious!

5 Trackbacks

  • By eggs baked in tomatoes | food for thought on February 7, 2014 at 4:53 pm

    [...] in Tunisia, you see it practically the national dish in Israel, all across the Levant and the Maghreb, in Greek cooking, and even a French take. It’s also super versatile…. even though the [...]

  • By Nom’ing Wish List | [ Skinny Fat. ] Skye Lee on May 19, 2013 at 1:39 pm

    [...] – Mini Broccoli Fritters – Moroccan Egg Tagine (Baked Eggs) [...]

  • [...] Weekends are all about home brewed coffee and lazy breakfasts. If you don’t go out to forage our morning meal, you may want to make baked eggs with different tomato bases. You can do a simple tomato, olive & basil base or fatten it up with chorizo, bacon, mushrooms and other goodies. You can try this Moroccan baked eggs tagine. [...]

  • [...] Speaking of Morrocan, I will be making this sometime this week: Shakshouka – Moroccan Egg Tagine | Eat Drink Paleo Start Date 9.24.12 Starting weight 285ish ( scale is acting funny so I don't trust it, but 285 [...]

  • By 1 week, 7 Paleo breakfasts | Eat Drink Paleo on July 3, 2012 at 3:51 am

    [...] Weekends are all about home brewed coffee and lazy breakfasts. If we don’t go out to forage our morning meal, I often make baked eggs with different tomato bases. You can do a simple tomato, olive & basil base or fatten it up with chorizo, bacon, mushrooms and other goodies. You can try this Moroccan baked eggs tagine. [...]

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