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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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