Simple Moroccan Tomatoes & Eggs Breakfast

Simple Moroccan Tomatoes & Eggs Breakfast

Servings: 4

Ingredients:

  • 6 Tbsp. paprika oil (optional, for serving)
  • 7 sweet mini peppers, halved
  • 5 whole jalapeño peppers (optional, for added heat)
  • 7 garlic cloves, finely chopped
  • 3 Roma tomatoes, chopped
  • 2 Tbsp. tomato paste
  • 3 tsp. Harissa spice mix
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. chopped fresh parsley
  • 1 1/2 cups water
  • 7 eggs

Instructions:

  1. Sauté Peppers:

    • Heat olive oil in a medium saucepan over medium heat.
    • Add the sweet mini peppers and jalapeños (if using). Sauté for about 5 minutes, or until the peppers start to brown slightly.
  2. Cook Garlic and Tomatoes:

    • Add the finely chopped garlic to the pan and sauté for a minute.
    • Add the chopped Roma tomatoes and continue to cook for about 8 minutes, or until the tomatoes are soft and breaking down.
  3. Add Tomato Paste and Spices:

    • Stir in the tomato paste and Harissa spice mix. Mix well to combine all the ingredients.
  4. Simmer the Sauce:

    • Pour in the water and add the chopped fresh parsley.
    • Season with sea salt and ground black pepper.
    • Reduce the heat to low, cover the saucepan, and let the sauce simmer gently for about an hour, stirring occasionally to prevent sticking.
  5. Add Eggs:

    • After the sauce has thickened and developed flavor, create small wells in the sauce and gently break the eggs into each well, spacing them evenly.
    • Cover the pan and cook for about 10 minutes, or until the eggs are set to your liking.
  6. Finish with Paprika Oil:

    • Drizzle the paprika oil over the cooked eggs and sauce for additional flavor and color (optional).
  7. Serve:

    • Serve the shakshuka hot, with each plate featuring one or two eggs along with a generous helping of the tomato and pepper sauce.
    • Accompany with slices of toasted bread to soak up the delicious sauce.

Enjoy!

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