11/4/2020 Moroccan Shakshuka Recipe - NYT Cooking

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Moroccan Shakshuka
By Melissa Clark

Y I E L D 6 servings

TIME 2 hours

In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then
simmered in a spiced tomato-red pepper sauce. Instead of the usual whole eggs poached in the sauce, Mr. Lahlou adds only
the yolks, which burst into a luscious orange sauce when tapped with a fork. In his native Morocco, this kind of dish would
traditionally be cooked in a tagine, but a large skillet works equally well. Serve this with flatbread for brunch, lunch or dinner.
Chef Lahlou garnishes his shakshuka with edible flowers and micro cilantro, as shown here, but tender cilantro springs will
do beautifully, too.

INGREDIENTS PREPARATION

FOR THE TOMATO SAUCE: Step 1

Make the sauce: Over an open flame on the stove top or under the broiler,
1 large red bell pepper roast the red pepper until skin is black and blistered all over, 8 to 12
2 tablespoons grapeseed or extra- minutes, turning the pepper as needed. Transfer to a heatproof bowl, cover
virgin olive oil with a plate or plastic wrap and let sit for 15 minutes, until cool enough to
handle. Uncover and rub the skin off, then seed and finely chop the pepper.
1 ½ cups finely diced red onion
2 tablespoons minced garlic Step 2
6 cups diced canned tomatoes, In a 12-inch cast-iron skillet, heat oil over medium-high heat. Stir in onion
preferably San Marzano and cook until starting to brown, 7 to 12 minutes. Stir in garlic and roasted
1 cup carrot juice red pepper, and sauté for another 2 minutes.

1 tablespoon chopped fresh thyme Step 3

leaves
Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper,
2 teaspoons kosher salt, more to taste
cayenne and 1/4 cup water, and bring to a simmer. Simmer over medium-
¾ teaspoon sweet paprika low heat until mixture is reduced by a third, 40 minutes to 1 hour.
½ teaspoon ground cumin
Step 4
¼ teaspoon ground white pepper
While the sauce simmers, make the kefta: Drizzle olive oil on a rimmed
Pinch of cayenne baking sheet and turn on your broiler.
2 ½ tablespoons minced preserved
lemon Step 5
1 tablespoon chopped parsley In a large bowl, mix the salt, paprika, cumin, white pepper, cayenne, red
onion, parsley, cilantro and garlic. Mix in the beef, lamb and beaten egg just
1 tablespoon chopped cilantro, plus
to combine, then scoop out 1 1/2-inch balls, transferring to prepared baking
tender sprigs for garnish
sheet. Flatten balls slightly, then broil without turning until well browned, 3
6 large egg yolks, at room temperature to 5 minutes.

FOR THE KEFTA: Step 6

When ready to serve, stir the preserved lemon, parsley and cilantro into the
Extra-virgin olive oil, for brushing sauce and bring to a simmer. Arrange kefta in sauce along the outer edges
1 ½ teaspoons kosher salt of the skillet, leaving room for the egg yolks in the middle. Simmer kefta
balls in sauce until they are cooked through and the sauce has reduced a
2 teaspoons sweet paprika
little more, 10 to 15 minutes. Taste and add more salt if needed.
2 teaspoons ground cumin
½ teaspoon ground white pepper Step 7

⅛ teaspoon cayenne
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11/4/2020 Moroccan Shakshuka Recipe - NYT Cooking
¼ cup finely diced red onion Slip yolks into the center of the pan, cover pan and heat gently until yolks
are warmed through, 2 to 4 minutes. Serve immediately, garnished with
1 tablespoon minced parsley
cilantro sprigs.
1 tablespoon minced cilantro
1 teaspoon minced garlic
PRIVATE NOTES
8 ounces ground beef (80 percent lean)
8 ounces ground lamb Leave a Private Note on this recipe and see it here.
1 large egg, beaten

Adapted from Mourad Lahlou

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