MOROCCAN SHAKSHUKA
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce. Instead of the usual whole eggs poached in the sauce, Mr. Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork. In his native Morocco, this kind of dish would traditionally be cooked in a tagine, but a large skillet works equally well. Serve this with flatbread for brunch, lunch or dinner. Chef Lahlou garnishes his shakshuka with edible flowers and micro cilantro, as shown here, but tender cilantro springs will do beautifully, too.
Provided by Melissa Clark
Categories brunch, dinner, meatballs, main course
Time 2h
Yield 6 servings
Number Of Ingredients 29
Steps:
- Make the sauce: Over an open flame on the stove top or under the broiler, roast the red pepper until skin is black and blistered all over, 8 to 12 minutes, turning the pepper as needed. Transfer to a heatproof bowl, cover with a plate or plastic wrap and let sit for 15 minutes, until cool enough to handle. Uncover and rub the skin off, then seed and finely chop the pepper.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Stir in onion and cook until starting to brown, 7 to 12 minutes. Stir in garlic and roasted red pepper, and sauté for another 2 minutes.
- Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper, cayenne and 1/4 cup water, and bring to a simmer. Simmer over medium-low heat until mixture is reduced by a third, 40 minutes to 1 hour.
- While the sauce simmers, make the kefta: Drizzle olive oil on a rimmed baking sheet and turn on your broiler.
- In a large bowl, mix the salt, paprika, cumin, white pepper, cayenne, red onion, parsley, cilantro and garlic. Mix in the beef, lamb and beaten egg just to combine, then scoop out 1 1/2-inch balls, transferring to prepared baking sheet. Flatten balls slightly, then broil without turning until well browned, 3 to 5 minutes.
- When ready to serve, stir the preserved lemon, parsley and cilantro into the sauce and bring to a simmer. Arrange kefta in sauce along the outer edges of the skillet, leaving room for the egg yolks in the middle. Simmer kefta balls in sauce until they are cooked through and the sauce has reduced a little more, 10 to 15 minutes. Taste and add more salt if needed.
- Slip yolks into the center of the pan, cover pan and heat gently until yolks are warmed through, 2 to 4 minutes. Serve immediately, garnished with cilantro sprigs.
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Shamim Babu
[email protected]I've made this shakshuka several times now and it's always a hit. It's a great dish to serve for a crowd.
Rid Man
[email protected]This shakshuka is a bit time-consuming to make, but it's definitely worth it. The flavors are amazing!
Rito Maluleke
[email protected]I'm not a huge fan of spicy food, so I used mild paprika instead of hot paprika. It was still delicious!
MD NAJIR HOOSAIN
[email protected]This shakshuka is a great way to use up leftover vegetables. I added some zucchini and mushrooms to mine and it turned out great.
mark haines
[email protected]I love the way the eggs poach in the sauce. It makes for a really rich and flavorful dish.
Abir Chowdhury
[email protected]The sauce in this shakshuka is so good, I could eat it with a spoon!
Raja Faizan
[email protected]I've never made shakshuka before, but this recipe made it easy. It's definitely a dish I'll be making again.
Desiye Omotola
[email protected]This is a great recipe for a special occasion breakfast or brunch.
Parbati Yogi
[email protected]This shakshuka is the perfect comfort food. It's warm, hearty, and flavorful.
Lala Ray
[email protected]I love the smoky flavor that the paprika gives this dish.
Habib Albaloshi
[email protected]This is a great recipe for a vegetarian or vegan meal. It's also a great way to get your kids to eat their vegetables.
Ssemanda Francis
[email protected]This shakshuka is so flavorful and satisfying. I love the way the eggs soak up the sauce.
Tamim Sheikh
[email protected]I made this for brunch and it was a hit! Everyone loved the runny eggs and the flavorful sauce.
Zeeshan Mustafa
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables.
Blessing Ifemene
[email protected]I love the combination of flavors in this shakshuka. The tomatoes, peppers, and spices all work together perfectly.
Shah Hasnain
[email protected]This was my first time making shakshuka and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Renu Tamang
[email protected]I've made this shakshuka a few times now and it's always a crowd-pleaser. It's so easy to make and the results are always delicious.
Jayden Perkins
[email protected]This shakshuka was a hit! The flavors were bold and vibrant, and the eggs were cooked perfectly. I served it with some crusty bread and it was the perfect meal.