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
Scale
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.
