Moroccan Shakshuka is a quick and easy North African dish that combines eggs poached in a spicy, harissa-based sauce. Serve the meal any time of day, though I prefer it for breakfast or brunch. We enjoy it with toast, naan, pita, or warm challah bread.
Moroccan Shakshuka
It’s no secret that shakshuka is famous worldwide, predominately throughout Israel, North Africa, and the Middle East. It’s said to have originated in Tunisia, but like many delicious meals, you can find similar dishes that go by other names. Italians have ‘eggs in purgatory,’ and they call it pisto manchego with eggs in Spain.
What You Need to Make this Recipe
- Olive Oil: Saute the vegetables in olive oil.
- Vegetables: Onions and peppers are a tasty addition to the sauce.
- Garlic: I suggest using four garlic cloves, but measure with your heart.
- Harissa Paste: Harissa paste amplifies the tomato sauce and adds a spicy contrast to the creamy eggs.
- Spices: Enhance my Moroccan shakshuka recipe with spices like paprika, ground cumin, ras el hanout, salt, and pepper.
- Tomatoes: I use crushed canned tomatoes for quicker preparation, but you can use 5-6 small tomatoes. However, you will need to increase the cooking time using fresh tomatoes.
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.
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.
Step 3: Preheat the oven to 350°F (176°C). Simmer for 10 minutes, stirring occasionally to prevent the tomatoes from sticking.
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.
Step 5: Garnish with fresh mint.
Expert Tips
- Crack the eggs into the spiced tomato sauce one at a time using a liquid measuring cup. Using the measuring cup makes it easy to drop the eggs where I want them in the sauce.
- If you have hotspots in your oven, I recommend rotating the pan halfway through.
- Prepare the dish in a stainless steel pan or a well-seasoned cast-iron skillet to simmer the ingredients and finish it in the oven.
Searching for More Like This?
If you love this recipe, try one of these breakfast favorites!
What Do You Eat With Shakshuka?
- Bread: Pita Bread, Dutch Oven Sourdough, Challah, Toast, Falafel, Air Fryer Pita Chips, Air Fryer English Muffin
- Salad: Avocado Cucumber Tomato Salad, Chickpea Salad, çoban salatasi
- Potatoes: Roasted Potatoes, Air Fryer Home Fries
- Dips and Sauces: Butter Bean Hummus, Skhug
- Side: Marinated Olives, Kalamata Olives
What to do With the Leftovers
- Refrigerate – Store the leftover Moroccan shakshuka in an airtight container for 1-2 days.
- Reheat – Add a tablespoon of water to the leftovers and warm them on the stovetop.
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.
More Moroccan Recipes:
Moroccan Shakshuka
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 4 cloves garlic, finely minced
- 1½ 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 San Marzano Tomatoes, 28-ounce
- fresh mint, to garnish
- 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.
- Crack the eggs into the spiced tomato sauce one at a time using a liquid measuring cup. Using the measuring cup makes it easy to drop the eggs where I want them in the sauce.
- If you have hotspots in your oven, I recommend rotating the pan halfway through.
- Prepare the dish in a stainless steel pan or a well-seasoned cast-iron skillet to simmer the ingredients and finish it in the oven.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice