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A dish of Shakshuka.

Moroccan Shakshuka (poached eggs in spicy tomato sauce)


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  • Author: Grant and Rochelle Murchie
  • Total Time: 35 - 40 minutes
  • Yield: 4 - 6
  • Diet: Vegetarian

Description

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.


Ingredients

2 Red Onions, finely chopped

6 Garlic Cloves, minced

30 ml (2 tbsp) Olive Oil

5 ml (1 tsp) Cumin Seeds

3 ml (1/2 tsp) Cayenne Pepper

3 Sweet Bell Peppers, deseeded and cut into thin strips

2 x 400g (14oz) Cans Whole Peeled Tomatoes

1 x 400g (14oz) Can Chickpeas (Garbanzo Beans), drained and rinsed

6 Large Free-Range Eggs

15 g (1/2 a bunch) Fresh Flat Leaf Parsley, roughly chopped

6 tbsp Greek Yogurt

Salt and Freshly Ground Black Pepper, to taste


Instructions

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.

Notes

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.

  • Prep Time: 5 minutes
  • Cook Time: 30 - 35 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Moroccan

Nutrition

  • Serving Size: 1 serving
  • Calories: 255
  • Sugar: 9.1 g
  • Sodium: 519.8 mg
  • Fat: 12.4 g
  • Carbohydrates: 24 g
  • Protein: 13.7 g
  • Cholesterol: 188.3 mg