Moroccan Eggs Shakshuka

Dive into the vibrant flavors of Morocco with this Moroccan Eggs Shakshuka recipe. This dish is more than just a meal; it’s an experience that brings together the warmth of spices, the richness of tomatoes, and the comforting embrace of perfectly poached eggs. Whether enjoyed for breakfast, brunch, or dinner, Moroccan Eggs Shakshuka is sure to delight your taste buds and transport you to the bustling markets of Marrakech.

Why This Recipe Works

Moroccan Eggs Shakshuka is a symphony of flavors and textures. The base starts with a robust tomato and roasted red pepper sauce, spiced with garlic, jalapeños, and a blend of aromatic spices like cumin and smoked paprika. The eggs are gently poached in this flavorful sauce, allowing them to absorb all the deliciousness around them. The finishing touches of fresh cilantro, crumbled feta, and Kalamata olives create a beautiful balance of flavors, while the warmth of the spices transports you straight to Morocco with every bite.

Gather These Ingredients

To make Moroccan Eggs Shakshuka, you will need the following ingredients:

• 6 (8-inch) pita breads (divided, see note 1)
• 28 ounces whole peeled tomatoes (drained)
• 24 ounces roasted red peppers (drained and divided, about 3 cups, see note 2)
• 1/4 cup olive oil
• 4 cloves garlic (minced)
• 1-2 jalapeño peppers (stemmed, seeded if desired, and chopped into 1/4-inch pieces, see note 3)
• 1 tablespoon red harissa paste (see note 4)
• 1 tablespoon tomato paste
• 2 teaspoons coriander
• 2 teaspoons smoked paprika (see note 5)
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper (to taste)
• 6 eggs
• 1/2 cup fresh cilantro leaves and stems (coarsely chopped)
• 1 ounce feta cheese
• 1/2 cup pitted Kalamata olives (for serving, optional)
• Zhoug sauce (for serving, optional, see note 6)

Toolbox for This Recipe

• Large skillet or frying pan: This will be your primary cooking vessel for the shakshuka.
• Spatula: For gently moving the eggs around and serving the dish.
• Measuring cups and spoons: Essential for precise ingredient measurements.
• Sharp knife and cutting board: For chopping vegetables and herbs.
• Can opener: If using canned tomatoes, this will come in handy.

Moroccan Eggs Shakshuka: Step-by-Step Guide

Step 1: Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped jalapeños, sautéing for about 2 minutes until fragrant. Stir in the red harissa paste and tomato paste, mixing well.

Step 2: Add Tomatoes and Peppers

Pour in the drained whole peeled tomatoes and roasted red peppers. Use a wooden spoon to break up the tomatoes as they cook. Add the coriander, smoked paprika, ground cumin, salt, and black pepper. Stir to combine, and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 3: Create Wells for the Eggs

Once the sauce has thickened, use a spoon to create small wells in the sauce for the eggs. Carefully crack an egg into each well, taking care not to break the yolks.

Step 4: Poach the Eggs

Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks remain runny. If you prefer firmer yolks, let them cook a few minutes longer.

Step 5: Finishing Touches

Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the coarsely chopped cilantro over the top and crumble the feta cheese for added flavor and creaminess.

Step 6: Serve with Pita Bread

Serve the Moroccan Eggs Shakshuka straight from the skillet with warm pita bread on the side for scooping. If desired, add Kalamata olives and a drizzle of Zhoug sauce for an extra kick.

Allergy-Friendly Substitutes

• Gluten-Free: Use gluten-free pita or serve with gluten-free bread.
• Dairy-Free: Omit feta or substitute with a dairy-free cheese alternative.
• Vegetarian: This recipe is naturally vegetarian-friendly; just ensure all ingredients are suitable for your dietary preferences.
• Spice Level: Adjust the jalapeños and harissa to your taste preference for a milder or spicier dish.

Notes on Ingredients

The quality of your tomatoes and roasted peppers will significantly impact the flavor of your shakshuka. Opt for high-quality canned tomatoes and jarred roasted peppers for the best results. If you prefer to roast your own peppers, simply char them over an open flame or in the oven until the skin is blistered, then peel and chop.

• Note 1: Pita breads can be substituted with any flatbread of your choice.
• Note 2: Feel free to adjust the ratio of tomatoes to peppers based on your taste.
• Note 3: Adjust the jalapeño quantity based on your heat tolerance.
• Note 4: Harissa paste can be found in most grocery stores or made at home.
• Note 5: Smoked paprika gives a lovely depth of flavor; regular paprika can be used in a pinch.
• Note 6: Zhoug sauce, a spicy cilantro-based sauce, adds a fresh, zesty kick to the dish.

Storage Pro Tips

If you have leftovers (which is rare with this delicious dish), store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop; add a splash of water to the pan to help steam the eggs and avoid drying them out. The shakshuka sauce can be made in advance and stored separately, then simply add the eggs fresh when you’re ready to serve!

Common Qs About Moroccan Eggs Shakshuka

Can I make Moroccan Eggs Shakshuka ahead of time?

Yes! You can prepare the sauce in advance and store it in the refrigerator. When you’re ready to eat, simply reheat the sauce, create wells for the eggs, and cook them to your desired doneness.

What can I serve with Moroccan Eggs Shakshuka?

This dish pairs well with warm pita bread, crusty bread, or even a side of fresh salad for added crunch and freshness.

Can I freeze Moroccan Eggs Shakshuka?

While it’s not ideal to freeze the eggs once cooked, you can freeze the sauce without the eggs. Just thaw and reheat when you’re ready to enjoy it again!

How do I adjust the spice level in this recipe?

For a milder shakshuka, reduce the amount of jalapeños and harissa paste. You can also add a dollop of yogurt when serving to help cool the heat.

Save & Share

If you love this Moroccan Eggs Shakshuka recipe as much as I do, share it with your friends and family! Let them experience the deliciousness and joy that comes from this dish. Tag me in your photos on social media; I can’t wait to see your creations!

This Moroccan Eggs Shakshuka is a perfect blend of spices, vibrant colors, and hearty ingredients that make for a wholesome meal any time of day. Enjoy the unforgettable flavors of this Moroccan classic in your own kitchen, and let every bite take you on a culinary journey. Happy cooking!