Somewhere between “I should cook” and “screw it, I’ll eat toast,” there’s Moroccan Shakshuka—and it’s usually the smarter move. This sauce doesn’t just simmer—it announces itself with garlic, heat, and a whole lot of attitude. All you have to do is crack a few eggs into the pan of bubbling tomatoes and let them poach while you slice some crusty bread.
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I keep coming back to this one because it’s simple without being boring, bold without needing much effort. It’s dinner that doesn’t need sides, snacks, or even a plate if you don’t feel like doing dishes. Just give me a spoon and a heel of bread and I’m good.
Moroccan Shakshuka leans more into spice than heat. There’s harissa, sure, but it’s balanced with cumin, paprika, ras el hanout, and a pinch of saffron if you’ve got it. The eggs hold it all together—poached right in the sauce, soft and runny, ready to be scooped. If you like your meals loud, saucy, and straight from the pan, this one’s worth keeping in rotation.
Ingredient Notes
This is a pantry-friendly dish. You really don’t need anything fancy to make it, but a few ingredients do make a difference.
Saffron
Saffron is pricey, but you only need a tiny pinch to impart a deep, earthy flavor note and give the dish a beautiful golden hue. If you don’t have it—and don’t feel like spending for it—a little ground turmeric will add nice color and flavor, too.
Harissa paste
This North African chili paste brings both heat and complexity. If you don’t have any, mix some tomato paste with a bit of smoked paprika and cayenne. It won’t be exactly the same, but it’ll still taste great.
Ras el hanout
This Moroccan spice blend is usually combines coriander, paprika, cardamom, and clove, all of which impart warm, earthy flavor. If you don’t have it, substitute a blend of ground coriander, paprika, and a pinch of clove to get close.
Tomatoes
Shakshuka is best made with fresh, very ripe tomatoes. The sauce is built on them, so the better your tomatoes, the better the whole thing will taste.
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How To Make Moroccan Shakshuka
This one looks impressive in the pan, but it’s pretty low-effort once you get going. Here’s how:
- Start by cooking onion and red bell pepper in olive oil until soft and starting to brown.
- Stir in the garlic, tomato paste, and spices. Cook just until everything smells deeply aromatic.
- Add the chopped tomatoes and harissa paste. Let it simmer long enough to thicken slightly and deepen in color.
- Stir in a pinch of saffron and taste the sauce. Adjust the seasoning until it hits the balance of heat and depth you want.
- Make small wells in the sauce and crack in the eggs. Cover and cook on low until the whites are set and the yolks are still soft.
- Finish with chopped cilantro or parsley. Serve it straight from the pan with crusty bread.
My Tips for the Best Moroccan Shakshuka
The beauty of this dish is how forgiving it is, but here are a few ways to make it even smoother:
- If using fresh tomatoes, blanch and peel them first—it’s worth the extra minute.
- Use a wide skillet to give the eggs room to cook without crowding.
- Don’t rush the sauce. Letting it simmer for a few minutes builds flavor.
- Cover the pan while the eggs cook to set the whites faster without overcooking the yolks.
- Crack the eggs into a small bowl first so you can pour them into the sauce more gently.
More Ways to Enjoy Poached Eggs
Poaching eggs directly in a flavorful sauce is a one-pan game-changer—no sides required, just some bread to dunk in the sauce. The eggs soften everything around them, mellowing spice and tang, while keeping their own texture and flavor.
You can see this method in action in dishes like Turkish Eggs and Kimchi Eggs. In both cases, the eggs are cooked right in the sauce—whether it’s garlicky yogurt topped with chili-spiked butter or a pan of spicy kimchi—so every bite feels cohesive and satisfying.
Once you’ve mastered poaching this way, the variations are endless. Keep eggs and pantry staples ready, then drop them into anything saucy—like simmered kimchi, stirred tomato gravy, or even a garlicky yogurt base—and let the eggs bring it all together.
Moroccan Shakshuka
Robin Donovan
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ras el hanout
- 1 tablespoon harissa paste or to taste
- 4 to 5 ripe tomatoes peeled and chopped (or one 14-ounce can whole tomatoes)
- Pinch of saffron threads optional
- 4 to 6 eggs
- Salt and black pepper to taste
- Chopped cilantro or parsley for garnish
Instructions
- Sauté the vegetables
- Heat the olive oil in a wide skillet over medium heat. Add the onion and bell pepper and cook, stirring often, until soft and slightly browned.
- Build the flavor base
- Stir in the garlic, tomato paste, cumin, and ras el hanout. Cook for another minute or two, just until fragrant.
- Add tomatoes and harissa
- Add the tomatoes and harissa paste. Stir well to combine and bring to a simmer. Let the sauce cook for 8 to 10 minutes, stirring occasionally, until slightly thickened. Add the saffron and stir again.
- Season and prep for eggs
- Taste the sauce and add salt and pepper as needed. Use a spoon to make little wells in the sauce for the eggs.
- Add the eggs
- Crack the eggs into a small bowl, one at a time, then gently pour into the sauce wells. Cover the pan and cook on low heat until the whites are set and the yolks are still soft, about 5 to 8 minutes.
- Finish and serve
- Sprinkle with fresh herbs and serve straight from the pan with warm bread on the side.
Notes
Nutrition
