Spice Up your Morning With Authentic Moroccan Shakshuka - You've Never Tasted Better!

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a dairy-free option while ricotta is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola is budget-friendly.

Grind cumin, turmeric, ginger powder, salt, and cayenne pepper with a pestle.

Peel the garlic, add it to the spices, and grind it; then add 1-2 tablespoons of olive oil and mix, setting aside.

Slice tomatoes in half and chop into medium cubes; transfer to a bowl and set aside.

Cut off the flesh of the bell peppers, slice into strips, and then cut into medium cubes; set aside.

Finely chop the white part of the green onions and add to the bell peppers; set aside.

Chop some of the green onions coarsely and the rest finely.

Separate the cilantro leaves from the stems, discard the stems, roll the leaves into a cigar, and finely chop them.

Peel the onion and cut into small cubes.

On medium heat, heat the frying pan well and add vegetable oil for frying.

Add onions and fry constantly, stirring for about 2 minutes.

Add bell peppers and the white part of the green onions; fry constantly, stirring for about 2 minutes.

Add the spice paste and cook constantly, stirring for about a minute until a strong aroma of spices appears.

Add the chopped tomatoes and decaramelize the bottom of the pan, cooking constantly, stirring until boiling.

Reduce the heat to low, cover with a lid, and cook for 2 to 3 minutes, stirring occasionally.

Use a spatula to make five or six holes for the eggs in the mixture.

Break the eggs into the prepared holes, cover with a lid, and cook for 4-5 minutes for liquid yolk, 6-7 minutes for slightly set yolk, and 8-10 minutes for fully cooked yolk.

Garnish with chopped herbs and serve directly in the skillet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens