Moroccan shakshuka features poached eggs simmered in a spiced tomato sauce. The one-pan meal works for breakfast, lunch, or dinner, perfect with a warm piece of crusty bread for scooping up every last bite.
What is Moroccan Shakshuka?
Shakshuka is a beloved dish across Israel, the Middle East, and North Africa, celebrated for its rich flavors. While the origins of shakshuka trace back to Tunisia, variations of this dish exist under different names in other parts of the globe. There is an egg and tomato dish called Turkish menemen. In Italy, it’s known as eggs in purgatory, and in Spain, a similar dish goes by the name pisto manchego.
Key Ingredients
- Olive Oil: Saute the veggies and garnish with a drizzle of extra-virgin olive oil.
- Vegetables: Incorporate onions and red bell peppers into the rich tomato sauce.
- Garlic: Use two fresh garlic cloves for the best flavor.
- Harissa Paste: Harissa is a North African spice paste that provides a spicy contrast to the creamy eggs and sweet tomatoes. If you’re sensitive to spice, use tomato paste for depth without the heat.
- Spices: Season the shakshuka sauce with ras el hanout, a warm Moroccan spice blend, kosher salt, and black pepper.
- Tomatoes: Peeled canned tomatoes make this dish quick and easy, but you can swap them for 5-6 small fresh tomatoes. Just keep in mind that chopped tomatoes will take longer to cook.
- Eggs: You’ll need a half dozen large eggs to complete the dish.
- Toppings: Garnish the hearty breakfast dish with fresh parsley leaves, a spoonful of crumbled feta cheese, or a dollop of plain Greek yogurt.
Additions and Substitutions
- Can I make the recipe with meat? Moroccan shakshuka tastes delicious with meat! Add heartiness by including ground lamb, beef, or merguez (a spicy sausage). Start by browning the meat, add the shakshuka sauce ingredients, and finish the dish with cracked eggs.
- Load up on veggies. Toss in potatoes, green bell peppers, zucchini, or a handful of spinach leaves.
- Swap the paste. Try jarred roasted red peppers or jarred piquillo peppers instead of harissa paste.
- Puree the sauce. If you want a silkier sauce, puree a portion of the sauce with an immersion blender before adding the eggs.
Tools You’ll Need
Prepare Moroccan shakshuka in a stainless steel sauté pan or large skillet for even cooking. A well-seasoned cast iron skillet works for simmering the ingredients. Just ensure it’s properly seasoned—otherwise, the acidity of the tomatoes can react poorly with the pan, giving the dish a metallic taste.
How to Make Moroccan Shakshuka
The full recipe with measurements is in the recipe card below.
Step 1: Warm olive oil in a preheated sauté pan over medium heat. Add the chopped onions and red bell pepper. Saute until they soften, for 5-10 minutes. Stir in the garlic and cook for another minute.
Step 2: Add the harissa paste, ras el hanout, salt, and pepper, and cook for 30 seconds. Then, crush the whole tomatoes by hand and stir them into the pan.
Step 3: Simmer for 10-15 minutes, stirring occasionally to prevent the tomatoes from sticking to the bottom of the pan.
Step 4: Remove the pan from the heat and create a small well in the tomato sauce using the back of a spoon. Crack an egg into a liquid measuring cup and pour it into the well. Repeat with the remaining eggs.
Prep Tip
Leave the shakshuka sauce chunky or process it with an immersion blender for a smoother consistency. You can also transfer the sauce to a blender in batches.
Step 5: Cover and simmer over medium-low heat for 5-10 minutes until the egg whites have set.
Expert Tips
- Nestle the eggs into the sauce. Crack the eggs into a liquid measuring cup one at a time, making it easier to place the eggs exactly where you want them in the pan.
- How do I know when the eggs are done? The egg whites should be set (no longer jiggly), but how much you cook the yolks is up to you.
If you enjoy Moroccan shakshuka, try more breakfast recipes!
Serving Suggestions
Moroccan shakshuka with spiced tomato sauce practically begs to be paired with warm, crusty bread. What will you choose to soak up every last drop of the sauce? A classic baguette is always a great choice. However, you can’t go wrong with a slice of Dutch oven sourdough bread, khobz, soft flatbread, lavash, or pillowy, soft pita bread.
Serve Moroccan eggs with creamy labneh, marinated olives, cucumber beet salad, or a refreshing avocado cucumber tomato salad. Try roasted potatoes and air fryer home fries if you want a hearty option. Then, garnish with a drizzle of olive oil, feta or goat cheese, and a sprinkling of fresh herbs—parsley, cilantro, or fresh mint leaves.
What To Do With Leftovers
- Refrigerate: Store any leftover Moroccan shakshuka in an airtight container for 1-2 days. However, if you store the sauce separately, it stays fresh for 5 days. All you have to do is warm the sauce and crack the eggs into it.
- Reheat: Add a tablespoon of water to loosen the mixture to the leftovers and warm them on the stovetop for the best results.
Frequently Asked Questions
Is shakshuka spicy?
Depending on the recipe, shakshuka ranges from mild to spicy. Thanks to the harissa paste, this Moroccan shakshuka recipe leans toward the spicier side—perfect for heat lovers but possibly too much for those sensitive to spicy food.
If that’s you, reduce the harissa or swap it out for tomato paste to keep the flavor bold without the extra kick.
More Moroccan Recipes:
Moroccan Shakshuka
- 2 tablespoons extra-virgin olive oil. plus more for garnish
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 2 garlic cloves, finely minced
- 2 tablespoons harissa paste
- 1 teaspoon ras el hanout
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 can (28 ounce) San Marzano tomatoes, crushed by hand
- 6 large eggs
- parsley leaves, finely chopped
- Warm olive oil in a preheated sauté pan over medium heat. Add the chopped onions and red bell pepper. Saute until they soften, for 5-10 minutes. Stir in the garlic and cook for another minute.
- Add the harissa paste, ras el hanout, salt, and pepper, and cook for 30 seconds. Then, crush the whole tomatoes by hand and stir them into the pan.
- Simmer for 10-15 minutes, stirring occasionally to prevent the tomatoes from sticking to the bottom of the pan.Tip: Leave the shakshuka sauce chunky or process it with an immersion blender for a smoother consistency. You can also transfer the sauce to a blender in batches.
- Remove the pan from the heat and create a small well in the tomato sauce using the back of a spoon. Crack an egg into a liquid measuring cup and pour it into the well. Repeat with the remaining eggs.
- Cover and simmer over medium-low heat for 5-10 minutes until the egg whites have set.
- Nestle the eggs into the sauce. Crack the eggs into a liquid measuring cup one at a time, making it easier to place the eggs exactly where you want them in the pan.
- How do I know when the eggs are done? The egg whites should be set (no longer jiggly), but how much you cook the yolks is up to you.