Shakshuka (Moroccan Eggs In Spiced Tomato Sauce) (2024)

Learn how to make Shakshuka (or Shakshouka) – Moroccan baked eggs in rich tomato sauce. This hearty egg dish can be enjoyed on its own, with some crusty sourdough or flatbreads to dip in the sauce, or over couscous or rice for a more substantial meal. It’s gluten-free, paleo, vegetarian, low-carb and Whole30 friendly.

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I am recreating a breakfast classic Shakshuka (also known as Shakshouka) in this Moroccan-inspired recipe. This baked egg dish is a staple in many North African and Middle Eastern countries and the name Shakshuka means ‘all mixed up’. It’s easy to make at home, whether you’re using a tagine or a simple frying pan for cooking.

Shakshuka is a fantastic dish to make for a family breakfast or when you have a bunch of people over for brunch. It pairs well with sausages, bacon or grilled mushrooms and can be served with lovely crusty bread or toast, couscous or flatbreads.

Please note, that the original recipe has been updated over time. I have provided the very original list of ingredients in the Notes on the recipe card below.

What You’ll Need

Here is what you’ll need for this Moroccan shakshuka recipe. Find the full measurements in the recipe card below. You can also easily substitute a number of these ingredients to suit what you have on hand.

• Staples: olive oil, salt and pepper
• Veggies: white onion, red bell pepper (capsicum), garlic and baby spinach
• Spices: red pepper flakes or chili flakes/powder, ground cumin, ground coriander seed, ground paprika.
• Canned tomatoes – you can use whole or diced; tomato passata could also be used.
• Large eggs – the sauce should accommodate up to 8 eggs but it depend on the size of your pan, most of the time I do 4-6 eggs as I like extra sauce.
• Garnishes: parsley, cilantro/coriander, avocado, feta, micro-greens or any other fresh herbs to make it look extra pretty.

How To Make Shakshuka

In the most basic Shakshuka recipe, the eggs are poached in a sauce of onion, peppers, tomatoes and spices such as cumin and paprika. Depending on the region, you might also find spicy sausage, lamb mince or hot green chilli paste served with the eggs. In my original recipe, I added bacon and mushrooms but I have since evolved the recipe to be completely meat-free. I still love to add a little bacon from time to time.

The dish is usually cooked in and served straight out of a cast iron pan but it’s also perfectly suited to a tagine or any oven-proof casserole dish or tray.

• Heat a large pan over medium-high heat. Add olive oil, then diced onions and pepper. Sauté for 4-5 minutes until tender. Add garlic and sauté for 30 seconds until fragrant.
• Mix in salt, pepper, red pepper flakes, cumin, paprika, and coriander seed. Stir for 30 seconds until fragrant. Add canned tomatoes and cook for a few minutes before crushing if using whole tomatoes. Simmer for 10-15 minutes to thicken. Add spinach and mix until wilted.
• Make indentations in the sauce and crack eggs into them. Cover and cook for 5-8 minutes until eggs are set. Garnish with fresh herbs, crumbled feta, sliced avocado, micro-greens, and red pepper flakes.

Hint: it’s very important to have a thick tomato sauce before adding the eggs. If the sauce hasn’t simmered enough it will not support the eggs and the eggs won’t cook through well.

If the sauce is too watery after simmering, simmer for another 5 – 10 minutes to allow it to thicken properly.

Variations

Even though Shakshuka is traditionally a breakfast recipe, you can easily make this anytime of the day for a delicious and healthy meal. Here are some variations that you can try to make this recipe suit your tastes, anytime the craving strikes.

• Extra spicy – add another teaspoon of red pepper flakes if you like your food really spicy, you could also add some diced green or red chillis for some fresh spice
• Add more protein – you can serve this Shakshuka recipe with cooked sausage or crispy bacon for added protein, or add those to the sauce.
• Deluxe – add guacamole, crispy bacon and fresh greens for a show-stopping dish that’s full of color and flavor
• Kid-friendly – keep the hot red pepper flakes and chilli powder on the lighter if you’re making this for kids, gently introduce them to the spice and you can always add more spice if they like it.

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