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Shakshouka (spicy Moroccan eggs)

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

• ¼ cup (60ml) olive oil
• 1 red pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 4 courgettes, chopped, optional (or mushrooms if you prefer)
• 1 tbsp (15ml) harissa paste
• 1 tsp (5ml) paprika
• ½ tsp (2½ml) cayenne pepper/chilli flakes
• 2 cans (410g each) chopped tomatoes
• Pinch sugar
• 2 tbsp (30ml) chopped fresh parsley
• 6-8 eggs
• Pita bread wedges, toasted, to serve

Preparation method

  1. Heat oil and fry peppers, onion and garlic, until onions are tender and golden brown.
  2. Add courgettes, and fry for a few minutes.
  3. Add harissa paste, paprika, cayenne pepper/chilli flakes, chopped tomato and sugar.
  4. Simmer for 10 minutes, and then remove from heat.
  5. Stir in the parsley, and adjust seasoning.
  6. Make hollows in the sauce, and then break an egg into each hollow.
  7. Cover the saucepan with a lid.
  8. Place in a preheated oven at 180°C for 10-15 minutes, or until the egg whites are cooked through but the egg yolks are still runny.
  9. Serve with toasted pita bread.