This Moroccan-style Shakshuka features eggs gently poached in a rich tomato and roasted red pepper sauce and is ready in about 30 minutes. Serve it with a crusty loaf of bread for a satisfying breakfast, lunch, or dinner.
Growing up, I spent many summers in Morocco visiting family. Those trips left me with lasting memories of warm beaches, bustling medinas, and the home-cooked flavors that define Moroccan food.
My family’s versions of shakshuka—made by my father, aunts, and grandmother—vary slightly but always deliver comfort. We often enjoyed it alongside lamb meatballs or simply on its own. Shakshuka is a staple across North Africa, with roots in Tunisia, and it’s beloved for its simplicity and bold flavor.
This recipe uses a sauce built from crushed tomatoes, roasted red peppers, and classic Moroccan spices and herbs. The result is a bright, fragrant base that poaches the eggs perfectly and pairs beautifully with crusty bread.
Ingredients
See the recipe card below for exact quantities.
Instructions
Did you know? Toasting whole cumin seeds briefly in hot oil releases an intense, aromatic flavor that lifts the whole dish.
Tip: Crack each egg into a small ramekin first. This makes it easier to add them to the sauce without shells and helps you place them neatly.
How to tell when the eggs are done: Egg whites should be set and no longer jiggly; adjust cooking time to achieve runny or firmer yolks based on preference.
Add Meatballs (Optional)
In my grandmother’s kitchen, shakshuka often began as a creative use of leftovers. Leftover tomato-based tagine with lamb meatballs makes a delicious base for poaching eggs.
If you want to try that version, poach the eggs directly into the tagine or skillet with the meatballs in the same tomato sauce for a hearty, one-pan meal.
More Tasty Breakfasts
Bismillah,
30 Minute Shakshuka (Moroccan Style)
5 from 2 reviews
- Author: Salima Benkhalti
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Dinner, Entree, Lunch
- Method: Poached, Stovetop
- Cuisine: Moroccan, North African
- Diet: Vegetarian
Description
This Moroccan-style shakshuka combines eggs poached in a tomato and roasted red pepper sauce. Ready in 30 minutes, it’s an ideal dish to enjoy with crusty bread for any meal of the day.
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
- Optional toppings: additional 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 they become fragrant. Stir constantly to prevent burning.
- Build the sauce. Add the minced onion to the pan and sauté until translucent. Add the garlic and cook briefly until aromatic. Stir in the roasted red peppers, crushed tomatoes, ras el hanout, salt, pepper, cilantro, and parsley. Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer for 15 minutes to develop the flavors.
- Poach the eggs. Use the back of a spoon to create small wells in the sauce. Crack each egg into a ramekin and gently slide it into a well. Cover the skillet and cook for about 5 minutes, or until the whites are set and the yolks reach your desired doneness.
- Serve. Sprinkle extra fresh herbs and crumbled feta if using. Serve the shakshuka hot with crusty bread for dipping and enjoy.
