Jump to Recipe·5 from 2 reviews

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. Sometimes we’d enjoy it with these lamb meatballs, or just on it’s own. 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.

Ingredients

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

See recipe card for quantities.

Instructions

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

cumin seeds with oil in a pan on a stovetop
Heat olive oil in a skillet over medium heat before adding cumin seeds. Toast for a minute or until they begin to bloom and become fragrant, making sure to move them around with a spoon to prevent any burning.
onions and cumin seeds in a pan
Add minced onion to the pan and sauté until translucent before adding garlic and cooking until fragrant, making sure not to overcook or burn the garlic.

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

tomato sauce with herbs and spices in a pan
Next add crushed tomatoes, chopped roasted peppers, 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 to cook out that canned tomato flavor.
shakshuka in a pan on a stovetop
Using a spoon, create one well in the sauce. Crack one egg into the well, reaping this process until you’ve added all of your eggs. Cover and continue to cook for 5 minutes, or until the eggs are cooked to your desired done-ness.
two hands holding shakshuka in a pan on a white counter
Top the shakshuka with additional fresh herbs and crumbled feta cheese (optional). Serve with crusty bread and enjoy.Keep reading for some more fun topping ideas.

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 lamb meatballs.

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

shakshuka in a pan on a white counter

More Tasty Breakfasts

30-Minute Turkish Eggs in Yogurt (Cilbir)

Baghrir (Moroccan Semolina Pancakes)

Moroccan Potato Omelette (Spanish Tortilla)

Moroccan Krachel (Brioche Sweet Rolls)
shakshuka in a pan with bread

Bismillah,

Salima written in cursive
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
shakshuka in a pan on a white counter

30 Minute Shakshuka (Moroccan Style)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 sesrvings
  • Category: Breakfast, Entree, Dinner, Lunch
  • Method: Poached, Stovetop
  • Cuisine: Moroccan, North African
  • Diet: Vegetarian
Print Recipe
Save Recipe

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
  • 4-5 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

Enjoy this recipe?

If you tried this recipe, please consider leaving a review in the comment section. I love hearing feedback and your review helps to keep Salima’s Kitchen going!