Moroccan Spiced Shakshuka

February 15th, 2019 - By fooddoctor
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We have teamed up with Clarence Court to bring you this delicious Moroccan Influenced Spiced Shakshuka.

This is a more Moroccan take on shakshuka but with the added anti-inflammatory spice - turmeric. Shakshuka always includes chilli, but this is a midwinter dish with extra spices so you have a rich tomato sauce with a more complex flavour and the benefits of turmeric. Enjoy with toasted pitta bread.

Ingredients:

2 red onions, finely sliced
2 tsp sweet paprika
2 tsp turmeric powder
1 tsp harissa paste
2 tsp chilli flakes (optional, the harissa has chilli in too)
2 red peppers, sliced (optional)
6 garlic cloves
2 tins cherry tomatoes
Splash of balsamic vinegar
Splash of maple syrup
Parsley and coriander, roughly chopped
4-6 Clarence Court hen’s eggs

Method:

  1. Add the red onions olive oil and spices to the pan and cook slowly for about 10 mins till the onion has softened and the spices are aromatic.
  2. Add the peppers if using and garlic cloves and toss in the spiced oil.
  3. After another few minutes tip both tins of cherry tomatoes into the pan, add the vinegar and maple syrup and bring to a simmer. Simmer gently for 15 mins. Taste and add more harissa or chilli if needed, remove the garlic cloves.
  4. Make a small dent in the sauce and break the eggs into them. Season each egg generously with salt and black pepper. Turn the heat right down as low as possible on your smallest burner and cover the pan tightly. Continue to cook for 7 to 10 mins until eggs are just set. Sprinkle generously with parsley and coriander.

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