Moroccan Shakshuka (poached eggs in spicy tomato sauce)

Discover this easy and flavorful Moroccan Shakshuka recipe, where eggs are poached in a rich tomato sauce with Moroccan spices, fresh tomatoes, red peppers, chickpeas and fresh herbs. Perfect for a healthy breakfast or brunch, served with warm pita or crusty bread.

If you're looking for a flavorful dish that feels comforting yet healthy, Moroccan Shakshuka is a perfect choice. This vibrant meal features gorgeous poached eggs nestled in a rich tomato sauce, ideal for breakfast, brunch, or even a light lunch or dinner. Not only is it vegetarian and packed with flavor, but it's also easy to prepare in less than 30 minutes. While full of spice, this shakshuka recipe is rich rather than overwhelmingly spicy, making it accessible for all palates.

Shakshuka has its origins in North African cuisine, specifically Tunisia. The word shakshuka comes from the Tunisian word meaning "shaken up," a fitting description of how the ingredients mix together in the pan. Today, it's popular across Middle Eastern countries, often served as a hearty breakfast or brunch. Traditionally cooked in a cast iron skillet, this dish is made with basic ingredients like eggs, tomatoes, fresh garlic, and onion. While there are many variations, Moroccan shakshuka always features poached eggs in a well-seasoned tomato base.

Variations of this dish exist in many cuisines: the Turkish menemen uses scrambled eggs instead of poached, while in Tunisia, ingredients like potatoes, broad beans, or artichoke hearts are often added. Andalusian cuisine has a similar dish known as huevos a la flamenca, incorporating chorizo and serrano ham. In Italy, uova in Purgatorio (Eggs in Purgatory)  features anchovy, tomato paste, and parmesan cheese, while Yemeni versions may use harissa or zhug to amp up the spice. Each culture adds its own twist, but the core elements of shakshuka—eggs, tomatoes, and spices—remain the same.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to Make Moroccan Shakshuka
• Chef's Tips
• Variations
• What to Serve With Shakshuka
• Storage Instructions
• FAQ's
• Moroccan Shakshuka (poached eggs in spicy tomato sauce)

Why You Will Love This Recipe

• Easy: This Moroccan Shakshuka recipe is incredibly simple to make, requiring just a few steps. With minimal effort, you’ll have a delicious meal ready in under 30 minutes.
• Versatile: Perfect for breakfast, brunch, or even a quick lunch or dinner, this dish is adaptable to different times of the day and dietary preferences.
• Equipment needed: All you need is a large cast iron skillet or any regular frying pan to make this hearty dish, so no need for fancy equipment.
• Meal Prep: You can easily prepare the rich tomato base in advance, then simply reheat it and add the eggs when ready to serve.
• Budget friendly: Using basic pantry staples like canned tomatoes, chickpeas, eggs, and red peppers, this recipe won’t break the bank but still delivers incredible flavor.

Ingredients

• Red Onions: Adds sweetness and depth to the base of the dish.
• Garlic Cloves: Provides a savory, aromatic flavor essential to the rich tomato sauce.
• Olive Oil: The foundation for sautéing the vegetables, giving the dish its Mediterranean flavor.
• Cumin Seeds: Adds a warm, earthy spice, enhancing the authentic Moroccan spices.
• Cayenne Pepper: Brings a subtle heat to balance the sweetness of the tomatoes and peppers.
• Sweet Bell Peppers: Adds color, sweetness, and texture to the dish.
• Canned Tomatoes: Forms the base of the rich tomato sauce that binds all the flavors together.
• Chickpeas: Adds protein and heartiness, making this a satisfying and filling meal.
• Free-Range Eggs: The star of the show, poached directly in the tomato base for perfectly cooked egg whites and runny yolks.
• Fresh Parsley: A burst of freshness to brighten up the dish right before serving.
• Greek Yogurt: Adds creaminess and a slight tang, complementing the spicy sauce.
• Salt and Black Pepper: Essential for seasoning and enhancing all the other flavors.

See the recipe card for quantities

How to Make Moroccan Shakshuka

Sauté The Vegetables

• Gently heat the olive oil over medium heat in a 30 cm (12 inch) cast iron skillet with a lid. (If your skillet doesn’t have a lid, you can use aluminum foil to cover.)
• Add the chopped red onion and cook until it starts to soften. 
• Add the minced garlic, cumin seeds and cayenne pepper, cook for 1-2 minutes until fragrant.
• Add the sliced peppers to the skillet and cook for 12 - 15 minutes until soft and a bit sticky.

Add the Tomatoes and Chickpeas

• Add the tomatoes, together with a can of water. Use a large wooden spoon to break the tomatoes up a little. 
• Season the tomato mixture with salt and black pepper. 
• Add the chickpeas. Stir all the ingredients together and turn the heat down to medium-low heat. Cook for 15 - 20 minutes until the tomato mixture is reduced to  a thick sauce.

Poach the Eggs in the Tomato Sauce

• Spread the rich tomato sauce evenly out in the skillet. Use the back of a spoon and make 6 little wells. 
• Crack an egg into each little well and season the eggs with a little salt and black pepper. 
• Cover with a lid or aluminum foil and cook on medium-low heat for 4-6 minutes or until the egg whites are set with delicious runny yolks. If you prefer your eggs more cooked, cook for a minute or two more.

Serve and Enjoy!

Scatter over the fresh parsley and add the Greek yogurt in dollops. Serve with crusty bread or pita bread to mop up the juices.

Chef's Tips

• Simmer Tomatoes: Cook on medium-low heat to create a rich, thick tomato sauce that perfectly holds the poached eggs.
• Eggs: Use room temperature eggs for faster and more even cooking. Depending on the size of your skillet, adjust the number of eggs to avoid overcrowding.
• Avoid Broken Yolks: Crack eggs one at a time into a small ramekin, then gently slide each into the red pepper sauce to keep the yolks intact.
• Taste and Adjust: Tomatoes can vary in acidity, so taste the sauce before serving and adjust the seasoning with a little salt or sugar if needed.

Variations

• Feta Cheese: Add crumbled feta cheese on top for a delicious salty and creamy tang.
• Halloumi: Add at the same time as the eggs for a savory, chewy addition.
• Goat Cheese: Sprinkle for a mild, creamy contrast to the spicy sauce.
• Labneh: This Middle Eastern strained yogurt cheese adds wonderful creaminess to the dish.
• Add Meat: Use minced lamb, cooking it with the tomato base for a heartier dish.
• Vegetables: Add mushrooms, artichoke hearts, eggplant, or spinach for extra texture and nutrients.
• Spices: Enhance the flavor with harissa paste, ras el hanout, red pepper flakes, or za’atar to suit your spice preference.

What to Serve With Shakshuka

• Bread: Serve with our  No Knead Bread, or Pita Bread, English muffins, lavash, or a crusty loaf of bread to soak up the sauce.
• As part of Mezze Spread: Include pickles and dips to accompany the dish.
• Toppings: Add avocados, green olives, or zhug (cilantro and parsley pesto) for extra flavor.
• Fresh Herbs: Garnish with fresh basil, cilantro, mint, or parsley for a burst of freshness.
• Grains: Serve with basmati rice, quinoa, or zesty herb couscous for a more substantial meal.
• Greek Yogurt: A cooling, creamy contrast to the spicy tomato base.
• Side Salads: Try our Orange Salad with Dates and Pomegranates, or the Jerusalem Salad for a refreshing side.

Storage Instructions

• Fridge: Store the shakshuka tomato base in an airtight container in the refrigerator for up to 5 days. Warm up over medium heat on the stovetop, adding a little liquid if needed. Add eggs and cook.
• Freezer: The shakshuka tomato base can be stored in an airtight container in the freezer for up to 3 months.
• Our Recommendation: Shakshuka doesn’t store well once the eggs are cooked. Make the sauce ahead of time, then reheat and crack the eggs fresh for the perfect runny yolks each time.

FAQ's

This Moroccan Shakshuka recipe is the perfect addition to your breakfast or brunch repertoire, offering a flavorful, healthy, and easy-to-make dish. Whether you're serving it with a side of crusty bread or enjoying it as a quick meal, shakshuka is guaranteed to be a crowd-pleaser. 

Try this recipe today and bring the bold flavors of Moroccan spices to your kitchen!

Happy cooking!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.