Moroccan Shakshuka

Where does shakshuka come from? Even the name sounds mysterious! Every recipe I see says something different. Is it Israeli…Moroccan…Lebanese? In this recipe, I took the idea of Moroccan origins and kind of ran with it: spicy harissa, creamy, cooling yogurt, chickpeas, and mint all join in this celebration of autumn comfort food. If you aren’t as much of a spice lover, you may want to start with a little less harissa and taste it before adding more, but if you show the telltale signs of a crazy spice tolerance—drenching your burritos in hot sauce (my dad), putting Slap Ya Mama on everything (my brother), and dumping spoonfuls of harissa on your shakshuka (me)—go ahead and use it all! The hot spices are especially comforting on a cold, rainy night. Or morning. I guess normal people eat shakshuka for brunch, but I actually had this for dinner after a long, chilly day taking photos. Either way, it’s the perfect sweater weather meal…or you could eat it for breakfast, lunch, and dinner!

Ingredients (serves 1)

  • Olive oil for cooking
  • 1 cup cherry tomatoes, halved or quartered
  • 1/4 cup bell pepper, diced
  • Optional: a few slices thinly cut jalepeno
  • 1/3 cup chickpeas
  • 2 or 3 olives, chopped small (add more or less to taste)
  • 1 tablespoon tomato paste
  • 1/4 teaspoon cumin
  • Pinch of garlic powder
  • Pinch of onion powder
  • Sprinkle of fennel seeds
  • Salt and pepper to taste
  • 1 egg
  • 1/4 teaspoon harissa seasoning (add more or less to taste)
  • Handful of fresh mint
  • Yogurt or sky for topping
  • Optional: sunflower shoots, toasted bread

Directions

  1. In a medium nonstick pan (I wouldn’t recommend a skillet, tomatoes are bad for them) heat 1 tablespoon of olive oil over medium heat and add tomatoes, bell pepper, and (optional) jalepeno.
  2. Cook 3-4 min or until tomatoes begin to soften. Reduce heat to low and add tomato paste, olives, cumin, garlic powder, onion powder, fennel seeds, and salt and pepper to taste. Cook 3-4 minutes more, letting tomatoes soften
  3. Add chickpeas and toss to combine. Cook 1-2 min, tomatoes should be very soft by now
  4. Scoot the tomato mixture to one side and drizzle a little olive oil in the empty spot. Crack the egg into the space, sprinkle with harissa, and cover. Cook 5-7 min or until white is cooked, but yolk is still runny
  5. Slide shakshuka onto a plate and top with mint, yogurt, and (optional) more harissa and sunflower shoots. Serve with bread and enjoy!

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