Originally from Tunisia (my father’s homeland), you will find Shakshuka a very common dish across North Africa and the Middle East. In Tunisia, Shakshuka means ‘a mixture’ and it is traditionally eaten with green and red peppers.

In Morocco, we don’t call it Shakshuka, just Tagine with meatballs and eggs or ‘Mkaoura’. It’s traditionally eaten at lunch or dinner but if you fancy it for breakfast, go ahead, who said you must stick to the rules even in North African every home has their own version, and there’s no end to the versatility of this dish.

For breakfast, I will make it without the meatballs and my husband will just eat it straight out of the pan at the table. Just don’t cook the eggs too long if you like a runny yolk, yummy!

Make it your own, just don’t forget the bread. For an easy & fast recipe, click here.

 

 

Shakshuka – Meatballs, Eggs and Tomato Tagine

Serves 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients 

Kefta – Moroccan Meatballs

• 400g minced beef and/or lamb
• 1 medium onion, grated or finely chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh coriander
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt to taste
• 1/2 teaspoon ground black pepper
• pinch cayenne pepper (optional)

Tomato Sauce

• 1 tablespoon olive oil
• 1-2 garlic cloves finely chopped
• 1 can peeled tomatoes (400gr) or 6 ripe medium tomatoes roughly chopped
• 1 tablespoon fresh parsley chopped
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ½ teaspoon salt or more to taste
• ¼ teaspoon ground black pepper
• 4 medium or large eggs

For Garnish (Optional)

• Green pitted olives
• Fresh chopped parsley or coriander
• Fresh chopped tomatoes

Method

 

Kefta

1. In a large bowl, combine all the Kefta ingredients together. Use your hands or a large spoon to combine the meat, onion, herbs, and spices.

2. Once mixed, shape into meatballs roughly 2.5cm diameter or as desired.

Shakshuka

1. In a large frying pan over medium heat, add the olive oil and place the meatballs just until they have some colour which should about 2-3 minutes. Once they have colour remove them and place them on the side.

2. Place the rest of the ingredients except the eggs, once the sauce is boiling place a lid over the pan on a low heat for about 20 mins.
3. Now scatter the meatballs in the sauce and cover for about 5 minutes.

5. With the spoon, move some of the meatballs to make space to break the eggs in and break the 4 eggs into the sauce. Cover on medium heat for 5 minutes. The eggs yolk still needs to be runny with the egg white set.
6. Garnish with freshly chopped coriander and serve immediately with some delicious bread.
7. Bsaha!

Notes:

• Add any other type of vegetables such as potatoes, peas or aubergine. To change the flavour, you can add some cayenne pepper or harissa for a spicy kick. Be as creative as you want, make it yours!

Comment below if there are any recipes you would like to see.