Shakshuka
Eggs poached in spiced tomato-pepper sauce — North African breakfast icon.
Why It Works
Simmering the sauce first develops depth; eggs cook gently in the sauce's residual heat.
Key Ingredients
More Moroccan Recipes
Chicken braised with saffron, ginger, preserved lemons, and Moroccan olives in a conical tagine pot.
Slow-braised lamb with apricots, almonds, and warm spices in a conical clay pot.
Braised chicken with olives and preserved lemons — Morocco's signature.
Slow-braised lamb shoulder with prunes, toasted almonds, cinnamon, and honey in a sweet-savory Moroccan tagine.
Steamed couscous served with a rich lamb and vegetable broth, merguez sausage, and seven seasonal vegetables.
Flaky warqa pastry filled with spiced shredded chicken, almond cream, eggs, and dusted with cinnamon and powdered sugar.