If you’re craving a dish that bursts with vibrant colors, bold spices, and hearty comfort, you’re going to adore this Moroccan Shakshuka Recipe. A flavorful twist on the classic North African favorite, this recipe combines succulent tomatoes, smoky paprika, and fragrant herbs that come together in a sizzling skillet topped with perfectly cooked eggs. It’s a one-pan wonder that’s as delightful for brunch as it is for a cozy dinner with friends or family. Once you get a taste, it’ll quickly become a cherished staple in your recipe collection!
Ingredients You’ll Need
The magic of this Moroccan Shakshuka Recipe lies in its simple yet powerful ingredients. Each component plays an essential role, offering layers of flavor, texture, and that irresistible aromatic punch that defines this dish.
- Extra virgin olive oil: The rich, fruity base that gently sautés your veggies and enhances every flavor.
- Yellow onion: Adds sweetness and depth when softened—a necessary backbone to the sauce.
- Red bell pepper: Provides freshness and a subtle crunch that balances the spiced tomato sauce.
- Garlic: The aromatic powerhouse that infuses the dish with warmth and complexity.
- Smoked paprika: Imparts a smoky, slightly sweet essence crucial to Moroccan cuisine.
- Ground cumin: Offers earthy undertones that marry beautifully with the other spices.
- Cayenne pepper: Adds just the right kick of heat without overwhelming the dish.
- Crushed tomatoes: The luscious, tangy base of the sauce that brings everything together.
- Large eggs: The crowning glory, gently poached in the sauce for creamy, runny yolks.
- Salt and black pepper: Essential for seasoning to elevate all the flavors.
- Fresh cilantro: Adds a burst of freshness and color in the final presentation.
- Fresh parsley: Offers a bright, herbaceous note that complements the spices wonderfully.
How to Make Moroccan Shakshuka Recipe
Step 1: Sauté the Vegetables
Start by heating your extra virgin olive oil in a large skillet over medium heat. Toss in the chopped yellow onion and diced red bell pepper. Cook these for about five minutes until the onion becomes translucent and soft, releasing its natural sweetness that forms the base of your sauce.
Step 2: Add Aromatics and Spices
Now it’s time to stir in the minced garlic, smoked paprika, ground cumin, and a touch of cayenne pepper. Sauté for another minute, allowing those fragrant spices to bloom fully and infuse the mixture with that unmistakable Moroccan warmth.
Step 3: Simmer the Tomato Sauce
Pour in the crushed tomatoes and their juice, breaking up any large pieces with the back of your spoon. Add salt and black pepper to taste. Let everything simmer gently for a few minutes so the flavors meld into a rich and tangy sauce.
Step 4: Poach the Eggs
Create small wells in the tomato sauce for each egg. Carefully crack one egg into each well, ensuring the yolks stay intact. Cover the skillet with a lid to help the eggs cook evenly, simmering for about 5 to 8 minutes depending on your preferred yolk consistency – runny or set.
Step 5: Garnish and Serve
Once the eggs are perfectly cooked, sprinkle the shakshuka generously with finely chopped fresh cilantro and parsley. These herbs brighten the dish and add a delightful contrast in both flavor and color.
How to Serve Moroccan Shakshuka Recipe
Garnishes
Fresh herbs like cilantro and parsley are the classics here, but feel free to get creative with a dollop of creamy yogurt or a sprinkle of crumbled feta cheese to add richness. A drizzle of good olive oil at the end always sends this dish over the top.
Side Dishes
This dish pairs brilliantly with warm crusty bread or fluffy pita, perfect for scooping up every bit of the luscious sauce and runny egg yolks. For a fuller meal, serve it alongside a crisp green salad or roasted vegetables.
Creative Ways to Present
For a fun twist, try dividing your Moroccan Shakshuka Recipe into individual ramekins, making it ideal for a crowd at brunch. Or serve it atop a bed of lightly spiced couscous or quinoa to add a wholesome grain component that transforms it into a complete meal.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The tomato base holds up well, though the eggs may become firmer and less runny upon reheating.
Freezing
The tomato sauce itself freezes beautifully, but the eggs do not. If you want to freeze part of the dish, remove the eggs before freezing the sauce separately in a freezer-safe container for up to 3 months.
Reheating
Rewarm leftovers gently on the stove over low heat to preserve flavor and texture. Add a little water if the sauce seems too thick. If you froze the sauce separately, reheat it first, then crack fresh eggs into the sauce and cook until done.
FAQs
Can I make Moroccan Shakshuka Recipe vegan?
Absolutely! You can skip the eggs and add chickpeas or tofu cubes to the tomato sauce for protein, creating a delicious vegan-friendly version full of flavor and texture.
What can I substitute for smoked paprika?
If you do not have smoked paprika, regular paprika is the closest substitute, though it lacks the smoky flavor. You can add a small pinch of chipotle powder or a splash of liquid smoke for that smoky essence.
Is shakshuka typically spicy?
Shakshuka usually has a mild to medium spice level depending on the amount of cayenne or chili you use. You can always adjust the heat to your taste by reducing or increasing the cayenne pepper.
Can I prepare the sauce ahead of time?
Yes, the tomato sauce can be made a day ahead and refrigerated. When you’re ready to eat, simply reheat the sauce and poach fresh eggs right before serving for the freshest flavor and texture.
What bread pairs best with Moroccan Shakshuka Recipe?
Warm, crusty bread like a baguette or rustic country loaf works beautifully, as does pita or even a soft flatbread. The key is having something sturdy enough to scoop up that flavorful sauce and soft eggs.
Final Thoughts
This Moroccan Shakshuka Recipe is a joyful celebration of simple ingredients transforming into a stunning, flavorful meal. Whether you’re sharing with loved ones or indulging in a cozy solo feast, it will warm your heart and excite your palate every single time. Give it a try—you’ll find it’s comfort food elevated to a whole new level of deliciousness.
Print
Moroccan Shakshuka Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Gluten Free
Description
Moroccan Shakshuka is a vibrant and flavorful dish of poached eggs nestled in a spicy, smoky tomato and bell pepper sauce. This hearty and comforting recipe combines classic North African spices such as cumin, smoked paprika, and cayenne pepper, making it perfect for breakfast, brunch, or a light dinner. Ready in just 30 minutes, it’s a colorful and nutritious meal that serves six.
Ingredients
Vegetables & Herbs
- 1 medium yellow onion, chopped
- 1 red bell pepper, diced, seeds removed
- 4 cloves garlic, minced
- 1 small bunch fresh cilantro, finely chopped
- 1 small bunch fresh parsley, finely chopped
Spices & Seasonings
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Salt and black pepper, to taste
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 1 can (28 ounces) crushed tomatoes
- 6 large eggs
Instructions
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and chopped onion. Cook for about 5 minutes until the onion becomes translucent and the peppers soften.
- Add Aromatics and Spices: Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for an additional minute to release the flavors and aromas of the spices.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes along with their juices. Use a spoon to break up any large tomato chunks. Season the mixture with salt and black pepper to taste, then let it simmer gently for a few minutes to thicken and meld the flavors.
- Poach the Eggs: Using the back of your spoon, create small wells in the tomato sauce. Crack the eggs directly into these indentations. Cover the skillet with a lid and cook for 5 to 8 minutes, or until the eggs are cooked to your preferred doneness.
- Garnish and Serve: Sprinkle the shakshuka with freshly chopped cilantro and parsley for a burst of color and fresh flavor. Serve hot and enjoy!
Notes
- Covering the skillet while cooking the eggs allows them to cook more evenly and speeds up the process.
- Adjust the cayenne pepper amount to your spice preference to make it milder or spicier.
- Serve shakshuka with crusty bread or pita to soak up the flavorful sauce.
- You can substitute fresh tomatoes for canned crushed tomatoes when in season, just be sure to cook down to a thick sauce.
- For a dairy-free option, omit any cheese toppings traditionally served with shakshuka.
