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.
- 15 mls oil
- 1 onion, finely chopped
- 5 mls cumin seeds
- 15 mls ground cumin
- 1 x 400 g tin chopped tomatoes
- 1 x 400 g tin cherry tomatoes
- 2 eggs per person
- heat the oil in a tagine
- add the onions and cook until soft
- add the cumin and mix in well
- add the tinned tomatoes and heat
- add the eggs and cover for 5 - 7 minutes until they are done to your liking
When I first made this dish I had never heard of the term shakshouka. I had this for a meal at a restaurant and the dish was called North African Eggs. I decided that the flavours reminded me of Morocco, hence I called my very made up recipe Moroccan Eggs. I have since learnt a lot about this Maghrebi dish. It evolved from an Ottoman meat stew into an egg based dish. Common ingredients for the sauce include tomatoes, capsicums, onions and garlic. The sauce is spiced with cumin, paprika, cayenne pepper and nutmeg. For something that I made up I think I did quite well. You can play around with the sauce adding preserved lemons, sheep’s milk cheese, olives, sausages such as merguez and chorizo or spice it up with harissa.