Friday, 10 January 2014

Moroccan Shakshuka

 Can you imagine a more perfect breakfast than runny eggs, poached in a zingy tomato sauce laced with spicy chorizo and topped with creamy nuggets of feta cheese? Didn't think so! I first fell in lust with this dish at the Twilight Hawkers Markets, held every Friday night in the CBD during the summer months, last year and I've been perfecting my own version ever since. Shak Shuka - Moroccan Experience is the place to go for shakshuka in Perth. They serve theirs with a side of harissa mayo and crusty french baguettes. Truly excellent. If you ever spot them around town, I'd definitely recommend giving them a try! Read on for my take on this iconic Moroccan dish.

 This dish is crazy customisable! Don't eat meat? Don't use it! Throw in some beans or some leftover roast vegetables. Don't like cheese? It's still awesome without it! Like your food to be muy caliente? A couple of chopped chillies in the sauce sounds pretty good to me!
 I unfortunately didn't have any crusty baguettes on hand (as you do!) so I served my shakshuka with a couple of slices of Baker's Delight Garlic and Chive Twist. Laaaaawwwdd! This stuff is delicious! 

Moroccan Shakshuka

Serves 2

If you have unexpected guests over for an impromptu brunch party, you can stretch this dish out by thinning out your tomato sauce with some water or more crushed tomatoes and adding some more eggs. I usually do one egg per person but if you're after a big protein boost, you can add more.

1 chorizo, sliced
1 garlic clove, crushed
1 small onion, finely chopped
2 tsp smoked paprika
1/2 tsp ground cumin
1 tsp crushed chilli flakes
400g can of crushed tomatoes
salt and pepper to taste
2-3 eggs
50g feta, crumbled - optional

Crusty bread, to serve


  1. In a heavy based pan, sauté the chorizo until browned. The fat from the chorizo will render out as it cooks. 
  2. Add the onion and garlic and saute until the onion is soft and translucent. Add the paprika, cumin and chilli flakes and heat until aromatic.
  3. Add the crushed tomatoes and simmer for 10 minutes or until slightly reduced. Season with salt and pepper. 
  4. When the sauce is at a low simmer, make little indentations in the sauce and crack in the eggs. Cover with a lid and allow to poach for a few minutes or until the egg whites are set. 
  5. Once set, take off the heat and top with crumbled feta before serving with chunks of crusty bread. Pop that runny yolk, praise the breakfast gods and get into it!
Over and out!

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