Moroccan tomato and egg breakfast – Shakshuka

Chekchouka or Shakshuka or in Moroccan “bid we maticha” can be found all across the Arab world. It’s usually served for breakfast but we also make sandwiches to go for later on in the day. You will also find a Turkish version called Menemen with fried peppers.

The Moroccan name for this breakfast combination is called Bid we maticha (Eng. eggs with tomatoes). The young generation calls in BM or BBM.

My breakfast combo. I like bid we maticha scrambled while my mother likes a runny egg yolk

The recipe is simple as it consists on frying or stewing tomatoes in olive oil along with garlic, then come the eggs which could be poached or scrambled. The seasoning is paprika, cumin and hot chili powder for a hot variation.

In our family, we also like to add some green olives all around.

 

Bid we maticha, served to us on the way to Essaouira

You can order bid be maticha in many mahlabas as part of Moroccan street food. I also remember an old man serving it throughout the morning @ Marché Central/Casablanca. His clients are locals but also foreigners who managed to get his address |(smart pants!). I reckon Bid we maticha and Moroccan mint tea was all what he sold during the morning. then he closes around 2 pm! Job done!

Ingredients

Serves 2 – 4
Prep: 7 min – Cooking: 10 min

  • 2 cups of tomato pulp or skined and seeded tomatoes chopped in small cubes
  • 4 eggs
  • 3 to 4 tbsps of extra virgin olive oil
  • 1 clove of garlic, grated
  • 1/2 tsp of ground cumin
  • 1/2 tsp of chili powder (optional)
  • 1 tsp of paprika
  • Salt and pepper to taste

Garnish

  • Green olives
  • Chopped parsley
If you want poached eggs on top, just ask the vendor.

 

Preparation

Cut the tomato from the belly into two, discard the seeds and grate it with large cheese grater. Discard the skin and collect the pulp.

I also used half chopped and half grated tomatoes for more texture

In a frying pan or a tagine over medium heat, heat half of the oil and fold in the tomato pulp and the garlic. Fry for about 7 minutes until the tomatoes seem to be cooked and the water evaporated. Season with salt, half of the spices.

I just added capers instead of olives (both are optional)

Add the rest of the oil and crack in the eggs one next to the other. Sprinkle the rest of the spices and cover.

Cook for about 2 minutes while pricking the eggs and opening pockets so the white cooks evenly. You could also beat the eggs before adding them to the tomato base, either you keep the layers separated or you scramble the eggs along with the tomatoes. It’s a matter of choice.

Enjoy with a hot Moroccan mint tea.

You could eat the leftovers cold. We usually make a sandwich to go with them.

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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