Bayd o Matecha / Shakshuka: Moroccan eggs & tomatoes brunch

Aug 5, 2017Food & drinks, Life


I am posting this on a Saturday to inspire you for your Sunday brunch. Add a jug of freshly pressed orange juice, a pot of mint tea, a magazine and you have a perfect Sunday morning.

I can’t believe I forgot about this popular recipe! Thanks to the #beachlife, I had to take out all the simple, easy and quick recipes I had in my arsenal. Now, It’s one of my favourite summer 2017 breakfast options. Typically it’s a Moroccan “end of the month/ I didn’t have time to buy groceries” life-saving recipe. A beach-friendly simple combination that doesn’t compromise on nutrition. Since we are recently having late breakfasts I tend to make them hearty with usually a serving of fruit, healthy carbs, vegetables and eggs.

This recipe in Morocco is simply called Bayd o Matecha (eggs and tomatoes). But all over internet it’s called shakshuka. In Morocco shakshuka  or taktuka is a cooked salad with tomatoes and green peppers. But I’m going to stick with the International name and maybe someone can enlighten me about the ethnical origin of the eggs shakshuka.

Shakshuka ingredients

(4 people)

1 big onion

2 big tomatoes

4 cloves of garlic

5 to 6 eggs

1tbs of olive oil

Salt and pepper


2 dried tomatoes

Chopped cilantro

Dried oregano

Shakshuka method

Peel and finely chop the oignon

Peel and grate the garlic

Add a tbs of oil to a pan and caramelise the onion and garlic for few minutes until the mix is golden brown

Meanwhile peel and finely chop the tomatoes

Add the tomatoes to the pan and let it all simmer and stick a little bit

Add salt and pepper and chopped dried tomatoes and mix it all well (dried tomatoes are salty, adjust your salt accordingly)

Crack the eggs on the top with an additional round of salt and pepper

Cover the pan and let the eggs cook for few minutes, I like my yolks set of you like them runny don’t cover the pan

I like to serve them right in the pan adding some dried oregano and chopped cilantro and a drizzle of olive oil. I find it more rustic!

You can eat it plain, with a salad, in a sandwich, a wrap, pita bread… whatever you fancy.

Bon appétit!

xo xo Dalal



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