Taktouka

Taktouka is the smoky pepper salad that sits on Moroccan tables the way salsa sits on a Mexican one. Peppers are charred until blackened, peeled, and simmered with grated tomatoes, garlic, and cumin until the whole pan turns soft and jammy. It is served as a salad, a spread, or a topping for eggs and grilled meat, and it disappears fast.

Smoky peppers and sweet tomatoes, spoon-ready

The charring gives the peppers a gentle smoke that lingers through the sweet, concentrated tomatoes, and cumin ties it all together. It is thick enough to hold its shape on a spoon but loose enough to soak into bread. Serve it warm or at room temperature with crusty bread, and add a fried egg on top if you are feeling generous.

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