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Moroccan Shakshuka
Moroccan Shakshuka

Before you jump to Moroccan Shakshuka recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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Hence, it should be quite obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to moroccan shakshuka recipe. To cook moroccan shakshuka you need 14 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Moroccan Shakshuka:
  1. Get 4 eggs
  2. Use 1large onion, thinly sliced
  3. Prepare 1 large pepper thinly sliced
  4. Prepare 2 fresh slit green chilli
  5. Prepare 2-3 cloves garlic, thinly sliced or mashed
  6. Get 1/2 tablespoons red chilli powder or paprika
  7. Take 1/2 tsp Mixed herbs and chilli flakes(optional)
  8. You need 4 fresh basil leaves (optional)
  9. Provide 5 large tomatoes, blanched and chopped finely
  10. Take to taste Salt and freshly ground black pepper
  11. Take 1 tbsp minced cilantro or parsley
  12. Prepare 2 tablespoon olive oil
  13. Prepare 2 tbsp crumbled feta cheese or cottage cheese
  14. Use as needed Tortilla, Crusty bread, Pita Baguette or flatbread for serving
Steps to make Moroccan Shakshuka:
  1. Heat olive oil in a skillet or pan over high heat until simmering. Add onion, sauté and add the garlic. Cook till pink and add the pepper. Stir and sauté until vegetables are slightly brown. Immediately add tomatoes, green chillies, red chilli powder or paprika, chilli flakes, mixed herbs, fresh basil and stir to combine. Reduce heat and let simmer for 10 minutes, then season with salt. Whole blanched and peeled tomatoes are any day better than canned pureed ones.
  2. I peeled them after blanching and chopped them finely. I like these whole peeled tomatoes as they allow you to adjust the texture to suit your needs. This makes the cooking part easier and has a brighter colour and flavour. Now that you've got yourself a wonderful sauce that can be made well in advance, or even frozen for later, you can complete it into a meal, with a few eggs. I broke the eggs first into a bowl and then poured them into the sauce as I was not sure if my yolks would be intact.
  3. Just make four indentations in the sauce with a spoon or spatula, then break eggs directly into them or break into a bowl and then gently slide them into the pan.Cover the pan, and let it simmer and steam just until the whites are barely set and the yolks are still golden and soft. Season eggs with a little salt and freshly ground pepper, cover and cook until egg whites are barely set and yolks are still runny i.e. 8 to 10 minutes.
  4. I wondered if I could remove the egg intact onto a serving bowl but to my surprise, the egg was set nicely and it was easy to remove one serving or egg at a time with a flat spatula. You can finish cooking the eggs on the stovetop or place them in an oven for 10 minutes, it’s your choice. Sprinkle the cilantro or parsley, along with cottage cheese or feta. Shakshuka must be served hot with Tortilla, Crusty bread, Baguette, Pita or flatbread or roti for sopping up all the flavorful sauce.

It's also delicious: a spicy Moroccan vegetable stew with eggs poached right unto it. This classic, traditional shakshuka recipe is perfect for breakfast or any meal of the day. Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East. Whether called shakshuka or Moroccan baked eggs or hailing from Palestine or north Africa, poached eggs sunk Over here, it was Yotam Ottolenghi who made shakshuka mainstream - even today, a. This easy shakshuka recipe is a healthy, delicious breakfast or dinner!

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