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A delicious shakshuka with feta recipe made in a Moroccan clay pot. Shakshuka is perfect for breakfast/brunch and is usually served with crusty bread.
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About this Recipe
Shakshuka is traditionally eaten in the Middle East and is normally served as breakfast and made in a cast iron pan or clay pot. This is one of my favorite breakfast options and it is perfect for sharing.
I came across shakshuka during my trip to Morocco. It was served as breakfast in a mini clay pot with bread. I was really impressed, the flavors in the tomato sauce really came through and the sunny-side-up eggs were the perfect touch! After eating this breakfast I knew I had to recreate it. So I spent the rest of my trip searching for clay pots! I bought a medium-sized clay pot with a lid and I use it for shakshuka, tagines, stews and more.
Why use a clay pot?
Clay pots are used all around the world and are a great cooking utensil. The benefits of using clay pots are:
- Less oil is needed whilst cooking as clay pots retain moisture
- There is no risk of lead traces entering the food as they would with normal cooking utensils
- Slow cooking in the clay pot helps the food to retain nutrients
Start by chopping onions, tomatoes, red bell peppers and scotch bonnets (optional).
Heat a splash of oil in the clay pot and cook onions and garlic for 2-3 minutes.
Then, season the garlic and onions with ¼-1/2 teaspoon of cumin, ¼-1/2 teaspoon of paprika, ¼ teaspoon of mixed herbs , salt and pepper to taste. Stir and cook for 1 minute. Then add 3-4 tablespoon of tomato puree and mix well.
Add 1 chopped tomato, ½ a red bell pepper and stir well.
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Add 1-2 cups of water (depending on the size of your clay pot). Bring to a boil and leave to simmer for ten minutes.
Then taste and adjust seasoning if necessary.
Then, add spinach and stir. Create four wells and crack the eggs open into each well. Cover the shakshuka and leave to cook for 5-7 minutes.
Finally, sprinkle feta and parsley on top and serve with crusty bread.
Alternative ways to make shakshuka
A cast-iron pan or pan can be used instead of a clay pot and for a low carb, option skip the bread!
How to Store Shakshuka
Refrigerate in an air-tight container for 2-3 days. However, this meal is best eaten fresh!
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Authentic Moroccan Clay Pot Shakshuka
Jen Sim
Savor the taste of a delicious Authentic Moroccan Clay Pot Shakshuka, prepared in a traditional Moroccan clay pot. Ideal for breakfast or brunch, this Shakshuka is typically accompanied by a slice of crusty bread.
5 from 1 vote
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Course: Breakfast, brunch
Cuisine: Moroccan
Keyword: breakfast, egg, healthy, shakshuka
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 283kcal
Author: Jen Sim
Equipment
Clay pot
chopping board
Chefs knife
Ingredients
- 1 tomato chopped
- ½ red bell pepper chopped
- 3-4 tablespoon of tomato purée
- 1-2 cups of water
- ½ onion chopped
- 1 garlic clove crushed
- 4 eggs
- ½ cup of spinach
- ¼-1/2 teaspoon of cumin
- ¼-1/2 tsp of paprika
- ¼ teaspoon of mixed herbs optional
- A splash of vegetable oil
- 2 tablespoon Feta cheese
- Parsley to garnish (roughly chopped)
Instructions
Heat oil in a clay pot (or cast iron pan) on a low/medium heat.
Add garlic and onions to the clay pot and cook for a few minutes.
Season garlic and onions with cumin, paprika, salt and pepper. Stir and cook for 1 minute.
Add tomato purée and stir for 1 minute. Then, add tomatoes and red bell peppers and stir.
Pour in the water. Bring to a boil and leave to simmer for 10 minutes (adjust the seasoning if necessary).
Add spinach and stir. Then create four wells and crack the eggs open into each well. Cover the shakshuka and leave to cook for 5-7 minutes.
Sprinkle feta and parsley on top and serve.
Notes
- Alternative Cooking Method: If you prefer not to use a hob or stovetop, the Shakshuka can be conveniently prepared in the oven.
- Personal Touch: Feel free to add your own twist to the dish. Consider incorporating extras like greens, for a unique flavor profile.
- Serving Suggestions: Enhance your dining experience by serving the Shakshuka with pita bread, challah, or naan bread. Enjoy your meal!
Nutrition
Serving: 296g | Calories: 283kcal | Carbohydrates: 8.3g | Protein: 11.99g | Fat: 22.72g | Saturated Fat: 6.051g | Polyunsaturated Fat: 6.902g | Monounsaturated Fat: 7.506g | Trans Fat: 0.054g | Cholesterol: 630mg | Sodium: 233mg | Potassium: 420mg | Fiber: 1.3g | Sugar: 5.32g | Vitamin A: 1296IU | Vitamin C: 22.1mg | Calcium: 139mg | Iron: 3.5mg
PRODUCTS USED TO MAKE SHAKSHUKA WITH FETA:
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Reader Interactions
Comments
Stella Wood
Just made this - and it was amazing! Thank you 🙂Reply
Jen Sim
You're welcome Stella 🙂
Reply
