Are you tired of the same old breakfast recipe? Spice things up and take your taste buds on an exotic adventure with my Easy Moroccan Shakshuka recipe! This sizzling dish packs some serious flavour, and will leave you craving more…
Why You’ll Love This Recipe
First-time friendly: Even if it’s your first time making shakshuka, this recipe is easy peasy!
Heart health: Packed with healthy fats and antioxidants from the fresh tomatoes and red peppers.
Minimal cleanup: A one-pan meal that’s so easy to make
What Is Moroccan Shakshuka?
Shakshuka (Moroccan Eggs) is a gorgeous North African style dish popular in middle eastern countries made with simple ingredients! Eggs poached in a rich spicy tomato sauce with bell peppers and infused with moroccan spices make up this hearty breakfast. As soon as you think you have tasted it all, you get a kick from the chili peppers. This is one mouthwatering dish to add to your repertoire.
Origins of Shakshuka
Shakshuka has roots in African countries, where its tomato base and Moroccan flavors evolved into a tasty African dish. Over time, it spread to Middle Eastern countries, gaining popularity as a hearty breakfast or brunch recipe.
Shakshuka isn’t just about flavour; it’s also about versatility! You can enjoy it for breakfast, as a brunch dish, lunch or even dinner – there are no rules here! Pair it with some good crusty bread to mop up all those delicious juices.
Ingredients You’ll Need
Most of these simple ingredients are readily available at your local grocery store. Here’s what you’ll need for this Moroccan-inspired shakshuka recipe:
For the Shakshuka Sauce:
- 2 tbsp extra virgin olive oil (rich in healthy fats)
- 1 yellow onion/red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 tsp dried chili flakes or 1 chili pepper, diced (optional for a little heat) – you could use cayenne pepper
- 3 garlic cloves, minced (fresh garlic is best)
- 1 tbsp tomato paste
- 1 tin of chopped tomatoes or fresh tomatoes (5-6 ripe tomatoes, chopped or 1 can of whole tomatoes, crushed)
- 1 tsp harissa paste (adds a smoky, spicy depth) (sub 2 tsp smoked paprika and 1 1/2 tsp cumin seeds, or a little bit of ground cumin)
- A little salt and black pepper, to taste
For the Eggs and Garnish
A piece of bread or crusty loaf of bread for dipping
4 large eggs
Fresh herbs, like parsley or cilantro, chopped
Optional: feta cheese for creaminess
Spices For Shakshuka
Now, I have tried making this Shakshuka recipe two different ways. For a super flavourful and spicy version, I use smoked paprika powder, cumin seeds and red chilli. I have also tried using just harissa as the spice base for the shakshuka sauce. I like both but how much harissa you use will depend on how spicy your particular brand is. All instructions are in the recipe card! Some people use ras el hanout, saffron, turmeric. That’s the great thing about this dish, you can really play around with it to get a rich tomato sauce that suits you, and what you have in the cupboard!
Equipment
- Measuring Spoons
- 26-inch frying pan (deep skillet)
- Chef’s Knife
- Wooden Spoon
- Small Sieve
The Importance Of Fresh Eggs
When making this dish, it’s important to use as many fresh large eggs as possible. As an egg ages, the white becomes more watery, which can ruin the dish’s overall look when you try to poach watery egg whites. If you are unsure your eggs are older, try the sieve trick. Crack the eggs individually into a sieve and let the excess watery white run away. You are left with an egg with a firm yolk and white, which will poach and sit well in the small wells you create in the tomato sauce. Once you have sieved off any watery white, carefully decant the eggs into ramekins, ready to add individually to your sauce.
How To Make Shakshuka
Shakshuka is very simple to make and involves some simple steps to a super-delicious easy breakfast or quick healthy meal and can be eaten any time of the day:
- Build the flavour base
In a large skillet or cast iron pan, heat the extra virgin olive oil over medium heat. Add the yellow onion/red onions and red bell pepper. Sauté for 5-7 minutes until softened. This is the starting point for a great traditional shakshuka, simple yet super tasty. - Spices
Add the minced garlic clove, cumin seeds (or ground cumin), paprika and a pinch of red pepper flakes. Stir well to bloom the spices, ensuring the Moroccan spice blend permeates the vegetablesand help thicken the sauce slightly.
- Tinned chopped tomatoes
Mix in the tomato paste and cook for 2 minutes. Add the ripe tomatoes/chopped tomatoes, and harissa paste. Stir to combine, then season with a little salt and black pepper. Let the mixture simmer on medium-low heat for 10-15 minutes, stirring occasionally, until it thickens into a spiced tomato sauce.
- Add eggs and simmer gently
Using the back of a spoon(use a large spoon), create small wells in the thick sauce. Carefully crack one large egg into each well, ensuring the egg whites remain intact. Simmering on a gentle heat lets the eggs cook gently so you can have lovely runny yolks.
- Cover the pan
Cover the cast iron skillet and allow the eggs to poach gently. Cook for 5-8 minutes, depending on whether you prefer soft runny yolks or firmer ones. Check frequently to avoid overcooking.
- Garnish and Serve
Remove the skillet from heat. Sprinkle the shakshuka with fresh parsley, feta cheese, or other fresh herbs. Serve hot with a crusty loaf of bread or gluten-free bread to soak up the delicious sauce.
Helpful Tips
This dish pairs perfectly with hot sauce or a drizzle of red pepper sauce for extra kick.
Cooking time may vary depending on your skillet. A cast iron pan retains heat well, making it perfect for this recipe.
For added protein, include spicy sausage or chickpeas in the tomato mixture.
Got Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently for minimal cleanup.
Next time you’re craving a tasty spicy dish, try this Moroccan shakshuka recipe. Its rich tomato sauce, perfectly poached eggs, and bold spices will take you straight to North Africa. Grab a crusty piece of bread or English muffins, and dig in!
Watch How Easy It Is To Make Shakshuka
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Moroccan Shakshuka
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!
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.
