Moroccan shakshuka with meatballs and cooked in a tagine, served with bread
Red meat, Starters, Salads and kemia

Moroccan shakshuka with meatballs

Bid we Maticha or as we call it “BM” is definitely one of the recipes I have learned at an early age. It is the famously known Shakshuka, Shakshouka or chakchouka.
This version with meatballs in called KBM (Casablanca’s street food jargon) or “Kefta bil bid we maticha” .
Eggs can be poached in the heat of the tagine at the very last minute of cooking or scranbled. The Shakshuka can take more olive oil and more tomatoes and it’s a personal preference.
My Dad’s favourite version of this dish is the one with khlii and Meslalla, a slightly bitter olives cured and marinated with Moroccan chermoula paste.
Moroccan shakshuka with meatballs and cooked in a tagine, served with bread
Moroccan shkshuka with meatballs (kefta). Credit :@Nada Kiffa
It is a very satisfying dish that can be served in a brunch, for lunch or dinner. We also love this combination in a sandwich, which is very common in our Moroccan street food repertoire. We call this “sandwich BM” as a reference to beid = eggs and matisha= tomatoes.
This is a very easy dish to make. Today I’m posting the non-vegetarian version of it with seasoned Moroccan meatballs called keftas. If you wish to do so, either you shallow-fry the meatballs in olive oil or you just add them to the tomato sauce and let them simmer before cracking the eggs.

Ingredients

For 2 persons
Prep: 10 min/ Cooking: 20 min
  • 4 or 5 good plum tomatoes or good ripe tomatoes, peeled and chopped into small cubes
  • 3 or 4 cloves garlic, roughly diced
  • Salt and pepper to taste
  • 1 tbsp sweet paprika
  • 1 tsp of ground cumin
  • 1 tbsp tomato paste (if you are not using good plum tomatoes)
  • Olive oil
  • 3 heaped tbsp of chopped parsley
  • 4 large eggs
  • Optional: 300 g of Moroccan kefta (mincemeat seasoned with cumin, paprika, cayenne, salt, pepper, a hint of cinnamon, cumin, parsley)

Preparation

  • On a low heat, slightly heat 1 tbsp of oil in a saucepan. Place the onions, once cooked through, add in the garlic, tomatoes, garlic, salt and pepper, paprika, tomato paste. Stir.
  • Carry on the cooking on a low heat until you get a thick sauce (about 15 min). You might add few spoons of water if your tomatoes are not giving you water for the sauce. Add in the herbs, the olives and the the meatballs (for a nion-vegetarian version) and stir.
  • Break the eggs one after the other and side by side, all over the tomatoes. We usually break the yolk but you might skip this step. You might either scramble the egg in that sauce or present it “sunny side up”.
  • Before serving, sprinkle some cumin over and drizzle a seriously good extra virgin olive oil.
  • If you have good meslalla olives, you might add them at the same time you add the chopped herbs.
  • Otherwise, green olives will do. A few leaves of parsley or coriander will be nice too.
  • Serve hot with a good Moroccan bread or a French baguette AND a nice glass of Moroccan mint tea on the side.

One thought on “Moroccan shakshuka with meatballs

  1. Many thanks for this. I was specially interested in the bitter olives your dad used. I must look for some when I go back in December.I had BM in Tata with a red pimento where they call it tiglai matisha. Peppers like that grow all year round down there! That's the recipe that Elizabeth David gives in her 'Mediterranean food'. People in the south also seem to add turmeric sometimes. I wonder if adding kefta is a northern thing. I've only ever had that in Rabat.

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