Moroccan Shakshuka

Shakshuka is one of those dishes that belongs to everyone and no one all at once. Across North Africa and the Levant, you'll find it under different names — Bayd Maticha in Morocco, Mkila in Tunisia — eggs simmered in a spiced tomato sauce, eaten straight from the pan, usually with a lot of bread.

Mehdi grew up eating it for breakfast, lunch, and dinner with equal enthusiasm. The argument about where it truly comes from has never been settled, and probably never will be. What's settled is the result: a deeply satisfying one-pan dish that takes twenty minutes and tastes like it took a lot longer.

Our Shakshuka Blend does the heavy lifting here — built around bright tomato powder with cumin, sweet paprika, a touch of cinnamon and a gentle heat from cayenne. Add a spoonful of harissa if you want more fire. Serve with good bread, always.

Ingredients

• 3–4 eggs

• 2–3 tomatoes, chopped

• 1 onion, diced

• 1 tbsp tomato paste

• 1 tbsp Villa Jerada Harissa

• 1 tbsp Villa Jerada Shakshuka Blend

• 3 tbsp olive oil

• 1 cup water

• Salt and black pepper

• Fresh parsley and cilantro, to garnish

Method

Warm the olive oil in a tagine or wide skillet over low heat. Add the onion and sweat for about 15 minutes, stirring occasionally, until soft and translucent.

1. Add the chopped tomatoes, tomato paste, Harissa, Shakshuka Blend, a generous pinch of salt and pepper, and the water. Cook, stirring occasionally, until the tomatoes have broken down and the sauce has thickened — around 10 minutes.

2. Use a spoon to make four shallow wells in the sauce. Crack an egg into each one.

3. Reduce the heat to medium-low and cook until the whites are set but the yolks are still a little loose, or to your liking.

4. Season the eggs with a pinch of salt. Scatter over fresh cilantro leaves, drizzle with olive oil, and serve straight from the pan while hot.

Beghrir (Moroccan Pancakes)

Ingredients

• 250g Semolina

• 8 gram Yeast

• 11 gr Baking Powder

• 450ml Water (lukewarm)

• pinch of Salt

• pinch of Sugar

Method

In a cup or a mug put about 1/2 cup of water from the water measured already and add the yeast and the sugar. Let the yeast rise for 5 minutes. In a bowl mix all of the ingredients until the batter is liquid and well mixed. Transfer to a blender and blend until is very smooth. Let sit for 5 minutes then start cooking in a non stick pan on onside only until they start bubbling. Cook about 4 minutes per pan cake. Serve warm with warm butter and honey.

Kefta Shakshuka

Ingredients

Makes 4 servings

• 1 lb ground beef chuck
• ½ cup chopped cilantro, divided
• 2 teaspoons Villa Jerada Shakshuka Blend
• 2 ½ teaspoons Villa Jerada Kefta Rub
• 1 teaspoon coarse sea salt, plus additional to taste
• 1 small onion, grated on the large holes of box grater or finely minced
• 3 tablespoons extra-virgin olive oil
• 1 large ripe tomato, diced
• 2 tablespoons tomato paste
• 1 teaspoon Villa Jerada Harissa
• Freshly-ground black pepper, to taste
• 1 cup water
• 4 eggs
• Whole cilantro leaves, to serve
• Crusty bread or pita, to serve (optional)

Method

1. First, make the kefta (meatballs): combine the beef, ¼ cup of the chopped cilantro, 2 ½ teaspoons of the kefta rub, 1 teaspoon salt and the onion in a medium bowl. Mix well to combine. (I think it’s easiest to mix with your hands.) Using your hands or a small scoop, shape the mixture into walnut-sized balls. Place on a parchment-lined sheet pan and chill for at least 20 minutes.

2. While the kefta are chilling, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the tomato, tomato paste, remaining ¼ cup chopped cilantro, harissa, the 2 teaspoons Shakshuka blend, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Add the kefta. Cover and cook until the meatballs are almost cooked through, about 10 minutes. Use a spoon to make an egg-sized hole in the shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Reduce heat to medium-low and cook until the eggs reach desired doneness, about 10 minutes for medium-soft. Sprinkle the eggs with a little salt. Scatter the whole cilantro leaves over the shakshuka and serve hot.