A colorful Moroccan breakfast filled with rich shakshuka, fresh cheese, warm baghrir and batbout, olives, spicy dips, and sweet honey. This traditional spread is perfect for a cozy morning with family and mint tea.

Ingredients

For the Shakshuka

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 tomatoes, diced
1 tbsp tomato paste
1 tsp paprika
1 tsp cumin
Salt and black pepper
2 eggs
Fresh parsley for garnish

For Serving

Baghrir pancakes
Mini batbout bread
Fresh Moroccan cheese
Mixed olives
Harissa or red pepper dip
Tomato salad with onion and parsley
Honey
Olive oil

Instructions

Heat olive oil in a skillet over medium heat.

Cook onion until soft, then add garlic and tomatoes.

Stir in tomato paste, paprika, cumin, salt, and pepper.

Simmer until the sauce thickens slightly.

Make two small wells and crack the eggs into the sauce.

Cover and cook until the egg whites are set but yolks remain soft.

Arrange the shakshuka in the center of a large serving platter.

Add baghrir, batbout, cheese, olives, tomato salad, harissa, honey, and olive oil around it.

Serve immediately while warm.

Serving

Best enjoyed fresh with Moroccan mint tea and extra warm bread for dipping.

Storage

Store leftover shakshuka in the refrigerator for up to 2 days. Reheat gently before serving.

Tips

Use ripe tomatoes for deeper flavor
Do not overcook the eggs
Warm the breads before serving
Drizzle olive oil over the cheese for authentic taste
Add chili flakes for extra heat

FAQ

Can I make shakshuka spicy?
Yes, add harissa or fresh chili peppers.

What is baghrir?
Traditional Moroccan semolina pancakes with tiny holes that absorb butter and honey beautifully.

Can I use feta instead of Moroccan cheese?
Yes, feta is a delicious alternative.

What drink pairs best with this breakfast?
Fresh Moroccan mint tea is the classic choice.