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A gray plate with two eggs cooked in a flavorful tomato and vegetable sauce, inspired by a Moroccan Shakshuka recipe, served with toasted bread, a fork, and a knife.

Moroccan Shakshuka

Robin Donovan

Eggs poached in spicy, saucy tomato goodness with warm Moroccan spices and fresh herbs—perfect for scooping with bread.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Main Course
Cuisine moroccan, north african
Servings 2 servings
Calories 356 kcal

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 saffron threads optional
  • 4 to 6 eggs
  • Salt and black pepper to taste
  • Chopped cilantro or parsley for garnish

Instructions
 

  • 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.
  • Stir in the garlic, tomato paste, cumin, and ras el hanout. Cook for another minute or two, just until fragrant.
  • 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.
  • Taste the sauce and add salt and pepper as needed. Use a spoon to make little wells in the sauce for 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.
  • Sprinkle with fresh herbs and serve straight from the pan with warm bread on the side.

Notes

1. No saffron? Use a pinch of ground turmeric for color.
2. Don’t have ras el hanout? Try ½ teaspoon each of coriander and paprika with a pinch of ground clove.
3. Harissa varies in heat—taste yours first and adjust the amount to your liking.
4. Canned tomatoes are fine—just drain off excess liquid before adding.

Nutrition

Calories: 356kcalCarbohydrates: 24gProtein: 15gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 327mgSodium: 308mgPotassium: 1062mgFiber: 6gSugar: 14gVitamin A: 4591IUVitamin C: 118mgCalcium: 126mgIron: 4mg
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