Easy Moroccan Cookbook: Classic Recipes Made Simple by Waheed Aneesa

Author:Waheed, Aneesa [Waheed, Aneesa]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2022-06-14T00:00:00+00:00

VARIATION: You can add 2 tablespoons of an additional veggie of your choice, such as chopped broccoli, finely diced peppers, or cauliflower. Just increase the seasonings slightly.

Poached Eggs over Spinach, Tomatoes, and Potatoes

ONE-POT ✸ VEGETARIAN

I make this Moroccan-inspired version of shakshuka at least once a week at home. It’s a surefire way to get my daughters to eat spinach because, let’s face it, spinach and garlic are magical together—and so is my Faux Moroccan Cumin , a seasoning blend I came up with to match the potent flavor of the real thing, which I don’t always have on hand.

SERVES 6

PREP TIME: 10 minutes

COOK TIME: 28 minutes

2 tablespoons canola oil

1 small onion, finely diced

4 garlic cloves, pressed

1 medium potato, peeled and finely diced

2 medium tomatoes, finely diced

2 tablespoons finely chopped fresh parsley

2 teaspoons Faux Moroccan Cumin

½ teaspoon salt, plus more for seasoning

½ cup plus 1 tablespoon water, divided

1 pound fresh spinach

6 large eggs

Freshly ground black pepper

1. In a large skillet, heat the oil over medium heat, and sauté the onion and garlic for 5 minutes, stirring frequently. Add the potato, tomatoes, parsley, cumin, and salt and sauté for 2 more minutes to incorporate the flavors.

2. Add ½ cup of water, cover, and simmer over low heat for about 10 minutes, until the potatoes are cooked.

3. Add the spinach and sauté for another 3 minutes until the spinach is wilted.

4. Crack the eggs gently into the veggie bed with a little space between each one. Sprinkle the remaining tablespoon of water on the dish, and season the eggs with salt and pepper. Cover the skillet and cook over low heat for 8 minutes, which will create a thin cover on the yolks but leave them runny. Cook for an additional 4 minutes if you prefer firmer yolks.

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