This Moroccan-style Shakshuka features eggs gently poached in a fragrant tomato and roasted red pepper sauce. Ready in about 30 minutes, it’s an ideal meal any time of day—serve with crusty bread for dipping. The recipe balances warm Moroccan spices with fresh herbs for a bright, comforting dish.
I spent many childhood summers in Morocco, and the memories of warm beaches, bustling medinas, and simple, bold-flavored food are some of my favorites. Shakshuka is a dish I grew up eating at home, prepared by family members with small regional twists. It’s common across North Africa and has roots in Tunisia, but this version leans into Moroccan spice blends and roasted red pepper for extra depth.
My family often enjoyed this shakshuka plain or alongside spiced lamb meatballs for a heartier meal. In this recipe the sauce is built from crushed tomatoes, chopped roasted red peppers, and a warming mix of Moroccan spices and fresh herbs. The result is a silky, savory base ideal for poaching eggs until the whites are set and the yolks are luxuriously runny.
If you like this kind of poached-egg dish, you may also enjoy other Mediterranean and North African preparations that pair eggs with yogurt, spices, or flatbreads. Experimenting with toppings—crumbled cheese, extra herbs, or a drizzle of infused oil—keeps the dish fresh and adaptable.
Ingredients
See the recipe card below for exact quantities. Main components include olive oil, whole cumin seeds, onion, garlic, roasted red bell pepper, crushed tomatoes, ras el hanout (or your preferred Moroccan spice blend), salt and pepper, fresh cilantro and parsley, eggs, and crusty bread for serving. Optional toppings include extra herbs and crumbled feta.
Instructions
Did you know? Toasting whole cumin seeds briefly in hot oil releases essential oils and gives the sauce a deeper, more aromatic flavor.
Tip: Crack each egg into a small ramekin before adding to the sauce to prevent shells and to make placement easier.
How to tell doneness: The egg whites should be set and not jiggly; leave the yolks runny for a classic shakshuka experience, or cook a few minutes longer for firmer yolks.
Add Meatballs (Optional)
In my grandmother’s kitchen, this sauce often began life as leftovers from a tagine—frequently served with spiced lamb meatballs. To incorporate meatballs, simmer them in the tomato-pepper sauce until heated through, then poach the eggs directly in the tagine or skillet. This makes a satisfying, one-pan main course that’s especially good for family-style meals.
Serving Suggestions, Variations & Storage
Shakshuka is versatile: serve it with warm crusty bread, pita, or a side of roasted potatoes. For creaminess, add a dollop of plain yogurt or labneh when plating. If you like heat, sprinkle in a pinch of harissa or chopped fresh chili. For a smoky note, use fire-roasted tomatoes or add a touch of smoked paprika.
Variations to try: add crumbled feta or goat cheese for richness, toss in cooked chickpeas for more protein and texture, or finish with a drizzle of good olive oil infused with aleppo pepper or chili flakes. You can also fold in sautéed greens like spinach or chard toward the end of simmering for added color and nutrition.
Storage: keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat; if reheating eggs, consider warming the sauce first and cracking fresh eggs in for a quick refresh rather than reheating already-poached eggs, which can overcook.
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Bismillah,
30 Minute Shakshuka (Moroccan Style)
- Author: Salima Benkhalti
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Lunch, Dinner
- Method: Stovetop, Poached
- Cuisine: Moroccan, North African
- Diet: Vegetarian
Description
This Moroccan-style shakshuka is made with eggs poached in a tomato and roasted red pepper sauce. Ready in about 30 minutes, it’s an ideal dish to share with crusty bread and works for breakfast, lunch, or dinner.
Ingredients
- 1 tbsp olive oil
- 1 tsp whole cumin seeds
- 1 small yellow onion, minced
- 2 cloves garlic, minced
- 1 cup roasted red bell pepper, drained and roughly chopped
- 1 (28 oz) can crushed tomatoes
- 2 tsp ras el hanout (or Moroccan spice blend)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp cilantro, minced
- 1 tbsp parsley, minced
- 4–5 eggs
- Crusty bread, for serving
- Optional toppings: extra cilantro, parsley, crumbled feta
Instructions
- Toast the cumin seeds. Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and toast for about a minute until fragrant, stirring so they don’t burn.
- Build the sauce. Add the minced onion and sauté until translucent. Add garlic and cook briefly until fragrant. Stir in the chopped roasted red peppers, crushed tomatoes, ras el hanout, salt, pepper, cilantro, and parsley. Bring to a gentle boil, then reduce the heat and simmer partially covered for about 15 minutes to meld the flavors.
- Poach the eggs. Use a spoon to create small wells in the sauce. Crack each egg into a ramekin and slide into a well. Cover and cook for about 5 minutes, or until the whites are set and yolks have reached your preferred doneness.
- Serve. Garnish with extra herbs and crumbled feta if desired. Serve immediately with crusty bread for dipping and enjoy.
