Moroccan Eggs | Shakshouka

I love making these Moroccan eggs for breakfast when we have guests – you do not have to watch over them constantly and they never fail to please. I use my tagine to make them and have discovered that the concept for this dish originated in Tunisia. The cumin is key to the flavour of the tomatoes.

Moroccan Eggs

Moroccan Eggs

Moroccan Eggs
 
Ingredients
  • 15mls oil
  • 1 onion, finely chopped
  • 5mls cumin seeds
  • 15mls ground cumin
  • 1 tin chopped tomatoes
  • 1 tin cherry tomatoes
  • 2 eggs per person
Instructions
  1. heat the oil in a tagine
  2. add the onions and cook until soft
  3. add the cumin and mix in well
  4. add the tinned tomatoes and heat
  5. add the eggs and cover for 5 - 7 minutes until they are done to your liking

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16 thoughts on “Moroccan Eggs | Shakshouka”

  1. Pingback: Jerusalem, Yotam Ottolenghi And Sami Tamimi - Lavender and Lime

  2. Pingback: Product Review: Le Creuset Tagine and a recipe for Moroccan Chicken « Lavender and Lime

  3. I will definately give these a go – max and tricky would just love these on a Sunday morning for breako’s … with fresh crusty rolls to dunk in …. Fab recipe xxxx Have an awesome day all xxxxx

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