If you are looking for a heartwarming dish that bursts with vibrant flavors and rich aromas, this Moroccan Shakshuka Recipe is the perfect choice. Combining tender eggs gently poached in a luscious tomato and bell pepper sauce, infused with warming spices like cumin and paprika, it delivers a delightful balance of spice and sweetness. Whether for breakfast, brunch, or a cozy dinner, this dish offers a colorful, comforting experience that’s as beautiful on the plate as it is satisfying to eat. Dive into the magic of Moroccan cuisine with a shakshuka recipe that’s simple to make but unforgettable in taste.
Ingredients You’ll Need
Gathering fresh, readily available ingredients is key to nailing the perfect Moroccan Shakshuka Recipe. Each item plays a vital role, from building a rich base to creating the ideal texture and vibrant color palette.
- Olive oil: Essential for sautéing the vegetables and adding a silky richness to the sauce.
- Small yellow onion (diced): Offers a sweet, aromatic foundation once softened.
- Red bell pepper (diced): Brings sweetness and a pop of bright color to the dish.
- Garlic cloves (minced): Infuses the sauce with a fragrant depth.
- Ground cumin: A warm, earthy spice that’s signature in Moroccan cuisine.
- Sweet paprika: Adds smoky undertones and red hues.
- Ground coriander: Provides a subtle citrus note to complement the tomatoes.
- Cayenne pepper (optional): For anyone who loves a touch of heat in their shakshuka.
- Salt: Enhances all the flavors perfectly.
- Black pepper: Adds mild pungency and balance.
- Crushed tomatoes (28-ounce can): The luscious base that makes the sauce so rich and hearty.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce.
- Sugar: A tiny touch to balance the acidity of the tomatoes.
- Large eggs (5–6): The star ingredient, gently poached within the sauce.
- Fresh cilantro or parsley (chopped): Keeps the dish fresh and lively as a garnish.
- Crumbled feta cheese (optional): Adds a creamy, tangy contrast to the spicy sauce.
- Warm crusty bread or pita: Perfect for scooping up every bit of the delicious sauce and eggs.
How to Make Moroccan Shakshuka Recipe
Step 1: Sauté the Aromatics and Spices
Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking them for about 5 to 6 minutes until they soften and start to release their natural sweetness. Then, stir in the minced garlic, ground cumin, sweet paprika, ground coriander, optional cayenne, salt, and black pepper. Cook this fragrant mix for another minute to allow the spices to bloom, unlocking their full flavor potential and setting the foundation for your shakshuka sauce.
Step 2: Create the Tomato Sauce Base
Next, stir in the crushed tomatoes, tomato paste, and sugar, mixing everything thoroughly. Lower the heat to medium-low and let the sauce simmer for 10 to 15 minutes, stirring occasionally. During this stage, the sauce thickens and the flavors meld into one irresistible blend of spicy, sweet, and savory notes. This slow simmer is what gives the recipe its signature depth and richness.
Step 3: Poach the Eggs
Carefully use a spoon to carve small wells into the thickened sauce and gently crack an egg into each space. Cover the skillet with a lid and cook for 5 to 7 minutes, or until the egg whites are set but the yolks remain deliciously runny. If you like your yolks a bit firmer, leave the lid on a little longer. This gentle poaching method ensures the eggs soak up the sauce’s flavors without overcooking.
Step 4: Garnish and Serve
Once the eggs are perfectly cooked, remove the skillet from heat. Sprinkle freshly chopped cilantro or parsley over the top for a burst of herbal brightness. If you want, add crumbled feta cheese to introduce a creamy, salty contrast that pairs beautifully with the spicy tomato base. Serve immediately alongside warm crusty bread or pita — essential for digging in and savoring every spoonful.
How to Serve Moroccan Shakshuka Recipe
Garnishes
Adding fresh garnishes like chopped cilantro or parsley elevates the dish with herbaceous notes that cut through the richness. Crumbled feta cheese is a fantastic optional topping, bringing a salty, creamy texture that contrasts beautifully with the zesty tomato sauce and silky eggs. A dash of extra chili flakes or a drizzle of good olive oil can also enhance the presentation and flavor.
Side Dishes
Moroccan Shakshuka Recipe shines as a standalone meal, but pairing it with sides like warm pita bread or a crusty baguette makes it even more indulgent. For a full spread, consider serving with a simple cucumber and tomato salad tossed in lemon juice and olive oil or a bowl of spiced chickpeas to keep the Moroccan theme vibrant and authentic.
Creative Ways to Present
For a lively brunch gathering, turn your shakshuka into individual portions by using small ramekins or mini cast-iron skillets. This presentation feels special and inviting. Alternatively, sprinkle toasted nuts or seeds on top for a crunchy texture or add a dollop of labneh or thick yogurt for a tangy coolness that complements the warmth of the dish wonderfully.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep eggs and sauce together to maintain the full flavor, though the texture of the eggs may firm up slightly.
Freezing
Because of the delicate nature of the eggs, freezing Moroccan Shakshuka Recipe is best done with the sauce alone. Cool the sauce completely, then freeze it in a separate container for up to 2 months. When ready, thaw overnight in the fridge and freshly poach eggs in the reheated sauce.
Reheating
To reheat leftovers, warm the sauce gently in a skillet over low heat. Crack in fresh eggs and cook until set, or reheat the whole mixture carefully covered on the stove. Avoid microwave reheating to preserve texture and flavor.
FAQs
Can I make Moroccan Shakshuka Recipe vegan?
Absolutely! To make a vegan version, simply omit the eggs and add hearty vegetables like zucchini or mushrooms, or use tofu cubes for protein. Let the sauce simmer as usual to develop that signature flavor.
What can I use if I don’t have fresh cilantro or parsley?
If fresh herbs aren’t available, dried parsley or a sprinkle of za’atar spice can provide a similar earthy touch. Fresh herbs, however, are highly recommended for their bright, fresh notes that complete the dish perfectly.
Is this recipe spicy?
The Moroccan Shakshuka Recipe has a mild to moderate spice level thanks to the cayenne pepper, which is optional. You can adjust the heat to your liking by omitting cayenne or adding more if you like it fiery.
Can I add meat to Moroccan Shakshuka Recipe?
Yes! For a heartier meal, consider adding cooked merguez sausage or ground lamb. Brown the meat separately, then stir it into the tomato sauce before poaching the eggs to keep all those flavors distinct yet harmonious.
What type of bread works best for serving?
Warm crusty bread like a baguette or rustic country loaf is perfect for dipping into the sauce. Pita bread is another authentic option that works wonderfully and is traditionally served alongside shakshuka.
Final Thoughts
There’s something truly magical about the Moroccan Shakshuka Recipe that makes every mealtime feel special. It’s a dish full of warmth, spice, and comfort, easy enough to whip up any day but impressive enough to share with friends and family. Give this recipe a try—you’re sure to fall in love with the bright flavors and cozy vibes it brings to your table.
Print
Moroccan Shakshuka Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Moroccan, Middle Eastern
- Diet: Vegetarian, Gluten Free
Description
Moroccan Shakshuka is a vibrant and flavorful one-pan dish featuring poached eggs in a rich, spiced tomato and pepper sauce. This vegetarian and gluten-free recipe is perfect for breakfast or a satisfying main course, offering a delicious blend of North African spices, fresh herbs, and optional creamy feta cheese. Served with warm crusty bread or pita, it brings a cozy and hearty meal to your table with ease.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Tomato Base
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon sugar
Eggs and Garnish
- 5–6 large eggs
- ¼ cup chopped fresh cilantro or parsley (for garnish)
- Crumbled feta cheese (optional)
To Serve
- Warm crusty bread or pita
Instructions
- Sauté Vegetables and Spices: Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, and sauté for 5 to 6 minutes until softened. Stir in minced garlic, cumin, paprika, coriander, cayenne pepper (if using), salt, and black pepper. Cook for an additional minute until the spices are fragrant.
- Simmer Tomato Sauce: Add crushed tomatoes, tomato paste, and sugar to the skillet. Stir well to combine. Let the sauce simmer over medium-low heat for 10 to 15 minutes, stirring occasionally, until it thickens and the flavors meld together.
- Poach Eggs: Use a spoon to create small wells in the simmering sauce. Crack an egg into each well careful not to break the yolk. Cover the skillet with a lid and cook for 5 to 7 minutes, or until the egg whites are set but yolks remain runny. Cook longer if you prefer firmer yolks.
- Garnish and Serve: Remove the skillet from heat. Sprinkle chopped fresh cilantro or parsley over the top and add crumbled feta cheese if desired. Serve immediately with warm crusty bread or pita for dipping into the sauce and eggs.
Notes
- For a heartier dish, add cooked chickpeas or merguez sausage during the simmering step.
- Adjust the heat by increasing or omitting the cayenne pepper according to your spice preference.
- If you like your eggs firmer, extend the cooking time after covering the skillet.
- Serve with warm bread or pita to soak up the flavorful sauce.
