One of the best things about holidays is that you can linger a little longer over everything. And we’d put breakfast on our roof terrace at the top of that list. With the sun shining, blue skies overhead and a view of the beautiful Atlas Mountains, it’s one of the highlights of the day here at El Fenn.
As well as fresh fruit, breads and pastries, and seasonal fresh juices – plus of course a coffee or mint tea – we also serve hot dishes. The most popular always has been, and we suspect always will be, shakshuka. It’s a north African dish of eggs gently baked in a spicy tomato sauce and served in a tagine.
So to allow you to capture a little of the Marrakech feeling while at home, here’s our recipe for shakshuka. Just one thing: it can be eaten at either end of the day and also makes a great dish for a light supper.
Shakshuka Recipe (serves 2-4)
3 tablespoons olive oil
½-1 teaspoon chilli flakes
½-1 teaspoon cumin
3 cloves garlic, minced
800 g fresh chopped tomatoes (or use 2 cans)
Handful fresh coriander, roughly chopped
Salt and Pepper
Feta cheese, or yogurt (optional)
Crusty bread (for mopping)
- Put the oil in a pan over a medium heat, then when it starts to glisten add the chilli flakes, cumin and garlic
- Stir through, put the heat on low and cook until the garlic is softened (about 1 minute)
- Add the tomatoes and simmer gently for 15-20 minutes, or until the sauce is thick and glossy
- Season to taste, then make a well in one corner of the pan and break an egg into it – do the same with the remaining eggs – until you have one in all four corners
- Turn the heat down low and cover allowing a little steam to escape
- Check every 2-3 minutes until the eggs are done the way you like them (4-5 mins for runny yolks, firm whites)
- Sprinkle with coriander, and feta or yogurt if desired, and serve direct from the pan with plenty of crusty bread for mopping.
If you are craving a view whilst eating your shakshuka, then perhaps book in to stay with us and enjoy breakfast on the rooftop.