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On a cold winter’s morning there’s nothing like a warming bowl of spicy baked eggs to brighten the day and this Shakshuka is a Moroccan Baked Eggs Recipe. Originating in North Africa it is now also popular all over the Middle East. There are many different versions so you can make it as mild or spicy as you want and customise it with your favourite vegetables. So colourful and fresh looking it really is an easy-to-make breakfast show-stopper. It’s a lot like my Huevos Rancheros with Chorizo which is a Mexican version of the dish.
To make the Shakshuka, start by pre-heating the oven to 200C (350F). Dice the onion, courgette (zucchini) and red and yellow peppers (capsicum). Crush or chop the garlic and finely dice the chilli.
Heat the oil in a pan and fry all the chopped vegetables on a medium heat for about 5 minutes to soften them.
Next, add the spices (the paprika and cumin) to the vegetables along with the tomato puree and the chopped tomatoes.
Chop the basil and add it to the pan (keeping some back to garnish the dish with later). Season with plenty of salt and pepper and allow to simmer on the stove. Once the tomato mixture is heated through and bubbling, remove it from the heat and spoon into two ovenproof dishes. (You could always use one big one instead if you don’t want to make individual portions).
Make two small wells in the tomato mixture and crack an egg into each one. Pop the dishes into the oven for 7-8 mins or until the eggs are set. I like mine to still have runny yolks so I take them out between 6-7 minutes.
Serve as they are or op with whatever garnish you like or Remove from the oven and garnish in any way you like – with a dollop of yoghurt, a drizzle of paprika oil or a sprinkling of herbs or rocket (arugula).
I like to sprinkle over some of the remaining basil, season with plenty of black pepper and top with a handful of rocket (arugula). An easy, delicious, hearty breakfast or brunch dish that will keep you full for hours. It also makes a great ‘breakfast-for-dinner’ dish like my Chorizo & Butternut Squash Frittata or even Eggs Benedict.
Allergy & Dietary Information for Shakshuka – Moroccan Baked Eggs
This recipe is Grain-Free, Gluten-Free, Refined-Sugar Free & Dairy-Free. It’s also suitable for SCD (Specific Carbohydrate Diet), Vegetarian, Whole30, Low Carb, Primal & Paleo Diets.
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