Moroccan-style Şakşuka

Ingredients

While the Turkish Şakşuka typically uses Mediterranean flavors like olive oil and oregano, this Moroccan adaptation incorporates spices like cumin, paprika, and cinnamon to infuse the dish with the distinct flavors of Morocco. Additionally, the original recipe often includes eggplant, but this version replaces it with zucchini for a lighter twist. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 zucchinis, diced 2 zucchinis, diced
• 4 tomatoes, diced 4 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the diced red and green bell peppers to the pan. Cook for 5 minutes, until they start to soften.
4. 4.
   Stir in the diced zucchinis and cook for another 5 minutes.
5. 5.
   Add the diced tomatoes, ground cumin, paprika, and ground cinnamon to the pan. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and simmer the mixture for 15-20 minutes, until the vegetables are tender and the flavors have melded together.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Zucchini — Make sure to dice the zucchini into uniform pieces to ensure even cooking.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or harissa paste.
• Serve the Moroccan-style Şakşuka with warm crusty bread for a complete meal.
• Customize the dish by adding other vegetables like carrots or potatoes.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors intensify over time.
• This dish pairs well with a dollop of Greek yogurt or a squeeze of lemon juice for added freshness.

Serving advice

Serve the Moroccan-style Şakşuka as a main course accompanied by couscous or rice. It can also be served as a side dish alongside grilled meats or as part of a mezze platter.

Presentation advice

Garnish the dish with a sprinkle of paprika and a few fresh cilantro leaves to add a pop of color. Serve it in a shallow bowl or on a decorative plate to showcase the vibrant vegetables.