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Moroccan Shakshuka

Moroccan Shakshuka – Moroccan Shakshuka is a simple and quick North African dish that combines eggs poached in a spicy, harissa-based sauce; serve this healthy meal any time of the day, though I prefer it for breakfast or brunch. We serve ours with toast, naan, pita, or warm challah bread. 

Moroccan shakshuka with fresh mint.

MOROCCAN SHAKSHUKA

It’s no secret that shakshuka is popular all over the world, predominately throughout Israel, North Africa, and the Middle East. It’s said to have originated in Tunisia and like many delicious meals you can find similar dishes that go by other names. Italians have eggs in purgatory, and in Spain they call it pisto manchego with eggs.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Olive Oil: Saute the vegetables in olive oil.
  • Vegetables: Saute onions and a red bell pepper in olive oil.
  • Garlic: I suggest using four cloves, but measure with your heart.
  • Harissa Paste
  • Spices:  Season the Moroccan shakshuka with spices like paprika, cumin, ras el hanout, salt, and pepper.
  • Tomatoes: I use crushed canned tomatoes for quicker preparation, but you can use 5-6 small tomatoes and increase the cooking time.

HOW TO MAKE MOROCCAN SHAKSHUKA  

The full recipe with measurements is in the recipe card below.

Step 1: Warm oil in a saute pan over medium heat. Then, cook the onion and red bell pepper until the onions become translucent and soften, for about 10 minutes.

Stir in the garlic and saute for another minute.

Onions, peppers, and garlic cooking in a pan.

Step 2: Stir in the harissa paste, paprika, cumin, ras el hanout, kosher salt, and black pepper. Cook for 30 seconds, then crush the tomatoes with your hand into the pot.

Harissa and spices added to onions and peppers.

Step 3: Preheat the oven to 350°F (176°C). Simmer for 10 minutes, stirring occasionally to prevent the tomatoes from sticking.

Add the hand-crushed tomatoes to the pan.

Step 4: Make a well in the tomato mixture using the back of a spoon. Add an egg to the well and repeat with the remaining eggs.

Cover and bake it in the oven for 5-10 minutes until the whites have set.

Create wells in the tomato mixture and add the eggs.

Step 5: Garnish with fresh mint.

Moroccan Shakshuka garnished with fresh mint.

EXPERT TIPS

  • Crack the eggs one at a time into a liquid measuring cup; this makes it easy to add them to the tomato mixture. 
  • If you have hotspots in your oven, I recommend rotating the pan halfway through.
  • Prepare the dish in a stainless steel pan to simmer the ingredients on the stove and finish it in the oven.

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If you love this recipe, try one of these breakfast favorites!  

Moroccan Shakshuka with fresh mint.

WHAT DO YOU EAT WITH SHAKSHUKA?

WHAT TO DO WITH THE LEFTOVERS 

  • Refrigerate  Store leftovers in an airtight container; Moroccan shakshuka will keep for 1-2 days.
  • Reheat  Add a tablespoon of water to the leftovers and warm them on the stovetop to serve. Because of the eggs, I do not recommend reheating leftovers in the microwave.

FREQUENTLY ASKED QUESTIONS 

Is shakshuka spicy?

The dish can be spicy or mild; our Moroccan Shakshuka recipe doesn’t have a lot of heat, though if you’re sensitive to spicy food, you can tone down the harissa paste and paprika.

Can I make this recipe with meat?

Yes, all you have to do is cook and brown the ground meat (beef, turkey, lamb). Then, follow the instructions for this recipe from there.

Did you try this recipe? I would love to hear your feedback. Consider rating the recipe and leaving a comment below. 

Moroccan Shakshuka garnished with fresh mint.

Moroccan Shakshuka

Tressa Jamil
Enjoy Moroccan shakshuka—a quick dish of poached eggs in a harissa-based sauce; it's a perfect meal for any time of the day, especially breakfast or brunch.
5 from 1 vote
Cook Time 35 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Lunch
Cuisine African, Moroccan
Servings 6 Servings
Calories 155 kcal
Equipment
Ingredients
  
  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 4 cloves garlic, finely minced
  • tablespoons harissa paste
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ras el hanout
  • 1 teaspoon salt, to taste
  • ½ teaspoon black pepper, coarse ground
  • 1 can peeled tomatoes, 28-ounce
  • fresh mint, to garnish
Instructions
 
  • Warm oil in a saute pan over medium heat. Then, cook the onion and red bell pepper until the onions become translucent and soften, for about 10 minutes. Stir in the garlic and saute for another minute.
  • Stir in the harissa paste, paprika, cumin, ras el hanout, kosher salt, and black pepper. Cook for 30 seconds, then crush the tomatoes with your hand into the pot.
  • Preheat the oven to 350°F (176°C). Simmer for 10 minutes, stirring occasionally to prevent the tomatoes from sticking.
  • Make a well in the tomato mixture using the back of a spoon. Add an egg to the well and repeat with the remaining eggs. Cover and bake it in the oven for 5-10 minutes until the whites have set. Garnish with fresh mint.
Notes
Expert Tips:
  • Crack the eggs one at a time into a liquid measuring cup; this makes it easy to add them to the tomato mixture.
  • If you have hotspots in your oven, I recommend rotating the pan halfway through.
  • Prepare the dish in a stainless steel pan to simmer the ingredients on the stove and finish it in the oven.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice
Nutrition
Serving: 1 Serving | Calories: 155 kcal | Carbohydrates: 24 g | Protein: 6 g | Fat: 6 g | Sodium: 437 mg | Fiber: 10 g | Sugar: 6 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating