Moroccan eggs, formally known as Shakshuka is probably one of my all time favorite dishes. It’s something so simple but utterly delicious. The combination of the spices with the sweet tomato sauce paired along with either sauté mushrooms or succulent chorizo is an experience that I always want to come back to. Well, possibly dive into depending on how hungry I am.
Even though this dish is simple, I wanted to pair it along with something maybe not so simple and adds a little bit more time in the kitchen. I promise you though, with a little more preparation ahead of time, it will be worth the wait. So let me introduce you to today’s dishes…
Moroccan Egg Dish with Moroccan Rolls
2 to 3 eggs
1 14.5 oz can of puree/crushed tomatoes
half of 1 large yellow onion finely diced
3-4 large garlic cloves minced
2 tbsp. of olive oil
1/2 pound of chopped chorizo (or 1/2 pound of chopped white button mushrooms)
1 tbsp. of honey
2 tbsp. of tomato paste
1 tsp. of paprika
1 tsp. of crushed red pepper
1/2 tsp. of thyme
1/2 tsp. of turmeric
salt and pepper to taste
fresh oregano to top (optional)
1 2/3 cup of white bread flour
1 tsp. of yeast
6.5 ounces of warm water
1 tsp. of sea salt
1/4 tsp. of granulated sugar
4 tbsp. of toasted sesame seeds
2 tsp. of cinnamon
1 tsp. of nutmeg
1 tsp. of turmeric
1/2 tsp. of cardamom
1/4 tsp. of black pepper
1/4 tsp. of cloves
(Prepare spices together in a mortar and pestle to combine-keep in glass container till use)
Directions for Moroccan Rolls:
(May make the day before)
1. Gently rub the yeast into the bread flour. Once incorporated add the water, salt and sugar.
2. With either a standing mixer or by hand, mix the ingredients together till it starts to form together. Should take about 4 minutes. The dough will be sticky. Don’t worry though, the dough will come together in time.
3. I like using the technique where you stretch the dough and fold it back together. For an example, watch here (stretch and fold technique)* While doing this technique, it helps bring the dough together by slapping it onto the work surface then folding over. Continue this technique for 10-15 minutes until the dough starts to come together. After ten minutes or so, you can start adding some flour to the work surface. While working the dough add the bread spices till incorporated. To form a ball, fold each edge of the bread into the center and pinch together so it holds it shape.
4. Once the dough has been shaped into a ball, in a lightly oiled bowl add the dough ball and cover with a lint free towel to rest for an hour in a warm area.
5. After an hour turn the dough out onto a floured work surface and divide the dough into two. With the palm of your hands create two log shapes. To create the log shapes, use the heel of your palm to flatten the two logs and gently fold one side into the center then continue to do the same with the other side. Pinch both sides together going all the way down the log, so they hold the shape.
6. Turn the logs over with the pinched seem facing downwards, and cut 3 equal slices from each log, creating 6 rolls. To create the rolls into small balls, use the same technique of folding the edges inward into the center then pinch the edges together. Then with the palm of your hand gently smooth the edges out by rolling the ball in a circular motion going counter-clockwise.
7. After forming the 6 balls, brush one side with a little water then dip the rolls into the bowl of toasted sesame seeds. Continue this process with all of them.
8. After brushing the dough, add the rolls to a *baking sheet* or pizza stone. Cover the rolls again to rest for 45 minutes in a warm area until they double in size.
9. While the rolls are resting preheat the oven to 475 F.
10. Once the rolls are done resting, mist the inside of your preheated oven with water, either gently by hand or preferably a spray bottle. Afterwards add the tray of rolls to the oven and bake for 11 minutes or till golden.
11. After baking, rest the rolls on a wire rack for at least 5 minutes.
Notes:* If you don’t have a pizza stone, I like to use a baking sheet to create the same type of surface by turning the baking sheet upside down. So, if you don’t have a pizza stone do this before adding the rolls to the sheet for the second proof. See in direction #8.
Directions for Egg dish (Shakshuka):
1. In a medium cast iron skillet, add 2 tbsp. of olive oil, diced onions and garlic and sauté on medium heat for 5-10 minutes until lightly brown.
2. Then add salt and pepper to taste. Gradually add the chopped chorizo or mushrooms and mix with the onions and garlic till brown on medium heat. Then add the tomato paste and mix in well.
3. Once the chorizo has browned add the honey and seasonings and mix well until fully combined.
4. Then add the can of tomatoes and cover the top of the meat or mushrooms by using the back of a wooden spoon so only the tomato sauce is showing.
5. On medium heat cook for about 5-10 minutes, while keeping an eye on the meat, onions and garlic underneath to prevent burning.
6. After some of the tomato juice has boiled off, create 2-3 separate holes for the eggs to be placed. By doing this, gently with a spoon create a small opening for the egg to cook, you should see the bottom of the cast iron skillet so it’s able to cook. Do this with all the eggs, by cracking the egg on a flat surface and gently adding it into the skillet.(Without getting shells inside.) Cook for 5-8 minutes or till the egg whites have cooked but the yolk is still runny. Once again, be mindful of the onions, meat and garlic underneath so they don’t burn.
7. Serve dish in cast iron skillet for easy dipping. Top with fresh oregano and Moroccan rolls on the side.
Enjoy and happy eating!
Photography by. Bernadette Mira