This Moroccan-style shakshuka is made with eggs poached in a tomato red pepper sauce and comes together in just 30 minutes. It’s the perfect dish to serve with a crusty loaf of bread and works as a breakfast, lunch or dinner. 

shakshuka in a pan on a white counter

As a kid, I spent many summers in Morocco visiting family. I’m lucky to have priceless memories of warm beaches, busy medinas, and of course, the food.

I grew up eating versions of this shakshuka made by my dad, aunts, and grandma. It’s a staple in Moroccan cuisine and across North Africa, with roots in Tunisia.

This version features a sauce made with a blend of crushed tomatoes, roasted red peppers, Moroccan spices and herbs.

If you enjoy the flavors of this dish, be sure to check out my recipe for Turkish eggs, a poached egg dish served with garlic yogurt and aleppo butter.

bowls of oil, peppers, spices, and more on a white counter

Ingredients

Here is everything you will need to make this dish:

  • olive oil
  • whole cumin seeds
  • small yellow onion, minced
  • garlic, minced
  • crushed tomato
  • roasted red bell pepper, drained and chopped roughly
  • ras el hanout
  • salt
  • pepper
  • cilantro, minced
  • parsley, minced
  • eggs
  • crusty bread to serve with
  • optional toppings: additional cilantro, parsley, crumbled feta cheese

See recipe card for quantities.

an egg in a ramekin on a white counter

Instructions

Did you know? Toasting your cumin seeds in oil creates explosive pockets of that delicious cumin flavor.

Tip: crack each egg into a ramekin before adding to the sauce to prevent any shells making it into the shakshuka.

How to know when the eggs are done: The whites should be no longer jiggly, but it’s entirely up to you how well done you want your yolks.

Add Meatballs (Optional)

In my grandmother’s kitchen, this dish actually starts with leftovers. Leftovers from one of the most delicious Moroccan tagines that’s made with a similar fresh tomato sauce and flavorful meatballs.

To make my grandmother’s version with meatballs, simply follow this recipe and poach your eggs directly into the tagine or skillet.

This version makes a super filling and hearty breakfast, lunch or dinner.

shakshuka in a pan on a white counter

Toppings

While this dish is delicious as is, it’s fun to dress it up with some colorful toppings. Here are my favorites:

  • Feta Cheese – crumble some feta or goat cheese over top for a creamy and pungent addition
  • Yogurt Sauce – a little dollop of greek yogurt adds a flavor profile similar to cheese, with a little less of the heaviness
  • Fresh Herbs – I definitely recommend topping your shakshuka with some leftover parsley or cilantro sprigs to freshen things up

And don’t forget to serve with slices of crusty bread (you can use this Moroccan Khobz or Krachel) to soak up all of that delicious sauce.

What to Eat it With

While shakshuka is definitely a meal on it’s own, there’s always room at the table for some sides. Here are my favorite Moroccan dishes to serve alongside:

shakshuka in a pan with bread

More Tasty Breakfasts

Storage

Shakshuka is best served fresh, however the sauce can be made ahead. Store the sauce in an air tight container for up to 5 days. When ready to serve, heat up in a skillet and crack eggs in to make fresh.

This recipe does not stand up well to freezing.

Bismillah,

Salima written in cursive
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shakshuka in a pan on a white counter

30 Minute Shakshuka (Moroccan Style)

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  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 sesrvings 1x
  • Category: Breakfast, Entree, Dinner, Lunch
  • Method: Poached, Stovetop
  • Cuisine: Moroccan, North African
  • Diet: Vegetarian

Description

This Moroccan-style shakshuka is made with eggs poached in a tomato red pepper sauce and comes together in just 30 minutes. It’s the perfect dish to serve with a crusty loaf of bread and works as a breakfast, lunch or dinner. 


Ingredients

Scale
  • 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 chopped roughly
  • 1 (28oz) crushed tomatoes
  • 2 tsp ras el hanout
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp cilantro, minced
  • 1 tbsp parsley, minced
  • 45 eggs
  • Crusty bread to serve with
  • Optional toppings: additional cilantro, parsley, crumbled feta cheese

Instructions

  1. Toast the cumin seeds. Heat oil in a skillet over medium heat before adding cumin seeds. Toast for a minute or until they begin to bloom and become fragrant.cumin seeds with oil in a pan on a stovetop
  2. Build the sauce. Add minced onion to the pan and sauté until translucent before adding garlic and cooking until fragrant. Next add chopped roasted peppers, crushed tomatoes, ras el hanout, salt, pepper, cilantro, and parsley. Stir and bring everything to a boil before lowering and covering partially with a lid. Simmer on low for 15 minutes.tomato sauce in a pan on a stovetop
  3. Poach the eggs. Using a spoon, create wells in the sauce where the eggs will go. Crack the eggs into the wells one at a time, cover and continue to cook for 5 minutes, or until the eggs are cooked to your desired done-ness.eggs in tomato sauce in a pan
  4. Serve. Top the shakshuka with additional fresh herbs and crumbled feta cheese (optional). Serve with crusty bread and enjoy.shakshuka in a pan on a white counter