Shakshuka (North African)

North Africa (Morocco, Tunisia, Libya) — see also Sephardic/Mizrahi tradition (#381) and Global Breakfast adaptation (#496)

Shakshuka in its North African Moroccan context is a vibrantly spiced tomato, pepper, and chilli sauce in which eggs are poached to order, served directly in the cast iron or terracotta pan with bread for mopping. The Moroccan version differs from the Israeli or Middle Eastern versions through the addition of cumin, harissa, and preserved lemon, and a sauce that is typically more substantial with meat (merguez or ground lamb) — making it a complete meal rather than a light egg preparation. The tomatoes must be fully cooked down until the raw acidity is gone and the sauce is sweet and concentrated; the eggs are placed in depressions in the sauce and the lid applied to steam-poach them to the perfect 'set white, runny yolk' finish. This entry focuses on the Moroccan/North African origin; see also #381 (Sephardic/Mizrahi) and #496 (Global Breakfast) for distinct angles on the same dish.

Crusty khobz (Moroccan bread) for mopping is essential; harissa on the side for heat adjustment; a glass of Moroccan mint tea alongside manages the spice.