Shakshuka – Moroccan Baked Eggs

Shakshuka – Moroccan Baked Eggs
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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 it 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.  Shakshuka, Moroccan Baked Eggs by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Vegetarian, SCD, Paleo, Whole30, Low Carb

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).

Shakshuka, Moroccan Baked Eggs by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Vegetarian, SCD, Paleo, Whole30, Low Carb

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.

Shakshuka, Moroccan Baked Eggs by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Vegetarian, SCD, Paleo, Whole30, Low Carb

 

Shakshuka, Moroccan Baked Eggs by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Vegetarian, SCD, Paleo, Whole30, Low Carb

Shakshuka - Moroccan Baked Eggs

A warming breakfast or brunch dish of baked eggs in a rich tomato sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Main Dish
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Pescatarian, Primal, Refined Sugar-Free, SCD, Vegetarian, Whole30
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 medium red chilli
  • 1/2 courgette (zucchini)
  • 1/2 red pepper (capsicum)
  • 1/2 yellow pepper (capsicum)
  • 1 tbsp paprika
  • 1 tbsp cumin powder
  • 1 tbsp tomato puree
  • 1 tin (400g) chopped tomatoes
  • sml bunch fresh basil
  • 4 eggs
  • salt & pepper

Optional Garnishes

  • 2 handfuls fresh rocket (arugula)
  • 1 tsp paprika oil
  • fresh herbs
  • 1 tbsp yoghurt

Instructions
 

  • Preheat the oven to 200C (350F).
  • Dice the onion, courgette (zucchini) and red and yellow peppers. Crush or chop the garlic. Finely dice the chilli.
  • Heat the oil and fry all the chopped vegetables on a medium heat for about 5 minutes to soften them.
  • Add the paprika and the cumin to the vegetables along with the tomato puree and the chopped tomatoes.
  • Chop the basil and add to the pan (reserving some for garnish if desired). Season with plenty of salt and pepper
  • Once the tomato mixture is heated through, remove from heat and spoon into two ovenproof dishes.
  • Make 2 wells in each of the dishes and crack an egg into each one.
  • Place the dishes into the oven and cook for 7-8 minutes (more if you don't like a runny yolk) or until the eggs are cooked through.
  • 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).

Allergy & Dietary Information for Shakshuka – Moroccan Baked Eggs

This Shakshuka 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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