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Chakchouka or Shakshuka?.. Could this be a saturday breakfast option?


Yippee it’s Friday! Ok guys I am hoping that you like this idea for your week-end breakfast or brunch….

Now I went to Marrakech for my birthday a couple of years ago and I absolutely loved it!!!! The people, the Moroccan Kaftan, the Moorish architecture, walking in the souk and the most amazing place: Les Jardins de Marjorelle and his Berbère museum.

The gardens were bought by Yves Saint Laurent and his friend in the eighties after they discovered it in the mid-sixties, saving it from becoming another tourist hotel and protecting it’s Berbère heritage…. Anyway I am completely diverting {you can read more about it on the website above if you interested :)}… I have tons of images from this trip and I will post about it very soon xxx

Back to the point one thing I did not get the chance to try whilst there, was a Chakchouka {or Shakshuka in english :)}. I have read on a french wiki that Chachouka is a Berbère word meaning “mixing”. I cannot vouch for this, but it seems to fit very well with my Marjorelle/Berbère Museum story so I will go with that :).  So the idea it’s to mix a lot of local ingredients in a pot. My mother’s friend used to make this dish on a regular basis when I lived in the south of France. She used to cook it in a Tajine (or Tagine). From my research I am not convinced that this is traditional but since it was delicious I choose to pass on the tip.

There are many ways to make Chakchouka, with dried meat in Libya…. often served with Lamb Kofta in Morocco… I do believe though the vegetarian option is the most traditional. For my version I will use Merguez;  A red heavily spiced,  lamb or beef  North African sausage. Be aware this dish can be quite spicy but I find it perfect for a breakfast after a good work out!



Serve 2 – 4 What you will need

  • 4-8 Merguez (depending on how big was your workout!!!) I used Laverstoke Organic Lamb Merguez 
  • 4 -6 eggs
  • 2 red Romano peppers ( Not typically North African but I like the sweetness)
  • 1 tbsp tomato paste
  • 1 tin of tomatoes
  • 1 tbsp of harissa (See should be to taste, chilli is very subjective!) My favourite is the absolute original Le Phare du Cap Bon
  • 1 tbsp of Ras-el-hanout ( if you were to make this in the evening or for lunch you could up the amount)
  • 1/2 tbsp olive oil
  • medium red onion
  • 2 clove garlic
  • Salt and pepper to taste
  • A handful of curly parsley 
Prep Time: 15 Minutes
Total Time: 20/25 Minutes


Step 1:

Heat a little oil in your tajin. Prick the merguez and grill for a couple of minutes with the sliced onion, crushed garlic and the Ras-el-hanout.

Step 2:

Add the tin of tomatoes, tomato paste, the Romano pepper and the harissa. Mix, add the hood of the tajin and leave to cook gently for 15/20 minutes.

Step 3:

Check that the  peppers are cooked and the tomatoes are reduced and add the eggs leaving a little gap in between them. Replace the hood and cooked for about 5 minutes or until the white are cooked.

Serve immediately….

And voilà… Bon appetit ♥♥♥


 Pictures taken by the extremely talented photographer and my lovely friend Genevieve Stevenson  – thanks for your amazing work ♥♥♥


  1. Pingback: Bare essentials: I ♥ Ras-El-Hanout | F&B Gourmandise

  2. I love this dish. The first time I came across Shakshuka in a little cafe in Jaffa, Israel and fell in love from the first bite!

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