Wake up your kitchen with this Easy Moroccan Shakshuka — perfectly spiced eggs simmered in a rich tomato and pepper sauce. It’s bold, warming and ready in 25 minutes, making it ideal for breakfast, brunch or a quick cosy dinner.
Craving more bold breakfasts? Try my Chilli Scrambled Eggs.
Looking for something creamy tonight? My Truffle Mushroom Pasta is a winner.
Why You’ll Love This Moroccan Shakshuka
- Ready in 25 minutes
- Uses simple, everyday ingredients
- Rich Moroccan flavours without being too spicy
- Perfect for breakfast, brunch or even a light dinner
- One-pan dish = minimal washing up
From My Kitchen
Shakshuka is one of my favourite “comfort-but-fresh” dishes — it’s warming, aromatic and packed with flavour, yet so easy to make. My Moroccan-inspired version leans into harissa for deeper warmth.
Over time, I’ve fine-tuned this dish to avoid the two most common problems: overcooked eggs and a watery sauce. In this recipe, you’ll cook everything slowly enough to build flavour while keeping the eggs perfectly soft and glossy.
Ingredient Notes (From My Kitchen)
A glance so you know what really matters for flavour:
- Harissa: This is key for Moroccan depth. Mild gives warmth; hot adds more punch.
- Peppers: Red peppers work best because they add natural sweetness.
- Tomatoes: Tinned chopped tomatoes are perfect; the sauce thickens nicely
- Eggs: Medium or large both work —cover the pan for even cooking
- Parsley or coriander: Fresh herbs brighten the whole dish.
- Onions & Garlic: provide the base of flavour to the dish
How to Make Moroccan Shakshuka
- Build the Flavour Base
Softened onions, red peppers and garlic cooking in olive oil form the base of the dish.
- Add Rose Harissa
Bloom the spices to release flavour — this adds the signature Moroccan depth.
- Add Tomatoes & Simmer
Let the sauce reduce until thickened and spoonable.
- Add Eggs
Make small wells and pour in your eggs from ramekins for accuracy.
- Cover & Poach
Cook gently for soft, jammy yolks or longer for firmer eggs.
Tips From My Kitchen
- Don’t rush the base. Soft onions and peppers make the sauce sweeter and richer.
- Cover the pan. This steams the tops of the eggs so they set without drying.
- Stop the eggs overcooking: remove the pan just before eggs are set — the heat of the sauce finishes them.
- Prefer runny eggs? Check from 5 minutes.
- Make serving easier: I use a wide serving spoon to scoop under the eggs without breaking the yolks.
- Use cast iron if you have it: it keeps heat more even.
- Taste the sauce before adding eggs. Adjust salt, pepper or harissa.
- Simmer slowly for flavour. A rushed sauce = watery shakshuka.
- Use fresh eggs: using the freshest eggs you can find allows them to set up evenly in the sauce
What Could Go Wrong
- The eggs overcook and turn rubbery – Remove the pan early and let residual heat finish them.
- The eggs won’t set on top – Cover the pan, it traps steam and cooks the tops evenly.
- The sauce is watery – Simmer longer before adding eggs. Add tomato paste if needed.
- Eggs spread everywhere – Your sauce isn’t thick enough. Reduce it a little more.
- The sauce tastes too acidic – Add ½ tsp sugar or a small knob of butter.
- Too spicy – Mix in yoghurt or extra tomatoes.
- Tastes bland or flat – Bloom spices for at least 1 minute before adding tomatoes.
- Bottom burns – Reduce heat early, especially with cast iron.
- Grey yolks – Heat is too aggressive — cook low and slow.
- Metallic taste – Happens with unseasoned pans — switch to enamelled or seasoned cast iron.
- Crunchy peppers – Cook onions & peppers for the full 6–7 minutes before tomatoes.
- Cloudy eggs – Your sauce boiled — reduce the heat.
Serving Suggestions
This shakshuka is best enjoyed with something to scoop up all that sauce:
- Toasted sourdough
- Crusty bread
- Flatbreads
- Crispy potatoes
Serve alongside another breakfast favourite from my Breakfast Hub.
If you’re serving brunch for a crowd, pair it with my Brioche Bread & Butter Pudding.
Prefer something cosy for dinner? Try my Truffle Mushroom Pasta — equally comforting and simple.
If you’re serving with sourdough, toast it in a non-stick frying pan for a crisp edge.
Storage & Reheating
Make ahead tip: Prepare the sauce in advance and add fresh eggs when ready to eat.
Fridge: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in a covered pan over low heat. Avoid microwaving — eggs can turn rubbery.
Shop My Recipe
These are the exact tools I use to make this recipe
• Cast iron skillet – caramelises the tomatoes and holds heat evenly
• Small ramekins – for cracking eggs cleanly before adding to the sauce
• Wooden spoon set – ideal for sautéing without damaging the pan
• Garlic press – speeds up prep and gets a consistent garlic mince
• Measuring spoon set – perfect for spices and harissa
Want to learn more about traditional shakshuka? This guide from Serious Eats explains its origins and variations.
FAQ’s
Yes — make the sauce ahead and poach the eggs when ready to serve.
Freeze the sauce only. Do not freeze cooked eggs.
A cast iron skillet gives the best flavour and even heat, but any deep non-stick or stainless steel pan works.
Reduce the rose harissa and add a pinch of sugar to balance the heat.
Watch How Easy It Is To Make Shakshuka
Try Another Recipe
Hungry for more easy, flavour-packed meals? Try one of these next.
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Easy Moroccan Shakshuka – Rich, Warming & Bursting With Flavour
Equipment
- 1 sieve
- 1 26 inch frying pan
- 1 chefs knife
- 1 wooden spoon
- 4 ramekins
- 1 set of measuring spoons
Ingredients
- 400 g tin of tomatoes
- 1 small onion
- 1-2 tsp harissa paste (sub 2 tsp smoked paprika and 1 1/2 tsp cumin seeds)
- ¼ tsp dried chili flakes
- 3 garlic cloves
- 1 red pepper
- small Handful chopped coriander
- small Handful chopped parsley
- 4 large eggs (preferably free-range)
Instructions
- Chop onions, red pepper and garlic
- Gently sauté onions and peppers for around 5 mins to soften over medium heat, then add garlic and chilli
- Cook for a minute then add the spices and cook spices out for a couple of minutes before adding the tin of tomatoes
- Stir and simmer gently for a few minutes
- Makes holes for eggs to poach in the tomato sauce. Add each egg to a sieve if necessary to drain away any watery egg white before adding to each hole, then cover the pan with a lid or plate and cook for between 5-8 minutes for runny egg yolks or until eggs are done to your liking
- Season the eggs with salt and pepper and garnish with fresh parsley and coriander then serve
Notes
- To help keep the yolks runny, spoon some of the tomato sauce over the egg whites before covering the pan with a plate. This will help cook the whites quickly and make it easier to get runny yolks.
- Keep the heat on low when you add the eggs, once you cover the pan with a plate, you are cooking the eggs from below with the gas and steaming them from above, overdone eggs can happen very quickly!
Make this Easy Moroccan Shakshuka just like I do:
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.
