Hey Guys. Today, I will show you how to make the one and the only Moroccan shakshuka tajine. Shakshuka tajine is nothing but eggs that are poached in a sauce of tomatoes chili peppers and onions. So let’s begin with that first thing.
Make the shakshuka tajine sauce
First, let’s make the shakshuka tajine sauce that requires a lot of tomatoes. For this, I’m going to blend some ripe tomatoes into a very fine and smooth purée. I’m going to strain this purée to make sure all the seeds and skin are collect. And we also have a nice and smooth tomato purée. Finally, what is collect and thrown are the seeds and the skin the tomato purée is done strain, and ready. In the traditional shakshuka recipe, they use blanched Tomatoes. Also, I’ve just done a little quick method of running this into a blender straining it. And now it goes straight to use let’s start cutting the red pepper into fine dices. The seed and the stock needs to be removed. Also, you need to chop some onions for our shakshuka tajine.
I’m going to take some garlic and bash these up. I’m going to make sure is just roughly chopped. Let’s begin with the cooking process. Let’s heat the pan and add some oil. Well, this is on moderate flame and that’s how we exactly want it. Once the oil heats up I’ll be adding in the chopped vegetables and give this a light mix.
you’ll see that this has already started turning clear after a few mixes and tosses. When you add in the tomato puree just make sure you store it well because this may have settled at the bottom. After that make sure you scrape everything into the pan a light few stirs and. At this stage, we’ll add in our shakshuka tajine the spices the flavorings, and the seasoning some chili powder. You can also use some paprika, some cayenne, or some mixed herbs.
See More: The Royal Moroccan Tagine Recipe
Now, this could be a mix of oregano thyme and a bit of rosemary, salt as required. And the main signature spice of this Moroccan recipe is cumin. I’ve run the cumin seeds untasted in a grinder. And run it into a fine smooth powder along with this some sugar to just balance the sweetness. The tartness of the sauce a quick stir and the sauce needs to simmer and cook for the next 10 to 12 minutes on low flame.
Adding the eggs
after 10 to 12 minutes. when you see that the shakshuka tajine sauce has tried to this consistency. Break the eggs in. Now for that, I have a small little trick to make sure this never spoils break eggs individually in a bowl. With the help of a spoon, you need to make a little bit of space and rest this right there. Then, let’s start placing the rest of the eggs in the pan. I’m going to add in a splash of little oil and allow this to cook till the doneness of the egg is of your preference. At this stage, you can cover this with a lid for around a minute or so and make sure the eggs are cooked well.
finally, add some roughly chopped parsley well. You could choose the curled one or the flat one as per your choice, and do not forget some freshly crushed black pepper. and Bon appetite.
Shakshuka Tajine, A Moroccan Yummy Breakfast
- 1 tbsp oil
- 1 Onion chopped
- 1 Red bell pepper chopped
- 1 clove garlic minced
- 2 tsp chili powder
- 3 cups tomatoes purée
- Leather pepper as required
- 1 tsp Cumin
- 1 tsp sugar
- 1/2 tbsp Chopped parsley
- Salt to taste
- 5-6 eggs
- 1/2 tsp Combined herbs
- – Firstly blend tomatoes during a blender.
- – Strain the tomato purée to induce obviate the seeds and skin.
- – Heat oil in an exceeding pan and add onion, red bell pepper, and minced garlic. Mix them well.
- – Add the tomato purée. Mix well.
- – Add flavor, mixed herbs, salt, cumin powder, and sugar.
- – Allow it to cook for 10 to 12 minutes on a coffee flame.
- – Break the eggs and place them carefully.
- – Allow the eggs to cook. Sprinkle oil if needed.
- – you will cover it with a lid to cook the eggs.
- – Sprinkle crushed black pepper over it.