Name: Moroccan Shakshuka: Spicy Poached Eggs in Tomato Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Moroccan
Ingredients: 1 onion, sliced; 1 bell pepper, sliced; 2 cloves garlic, minced; Fresh parsley or cilantro, for garnish; 2 cups crushed tomatoes; 1 tbsp olive oil; 1 tsp cumin; 1 tsp paprika; ½ tsp chili flakes; Salt & pepper, to taste; 4 eggs

Jump to Recipe· 4.2 from 78 reviews

If you love dishes that bring vibrant flavors and warmth to your breakfast or brunch table, you’re going to adore this Moroccan Shakshuka: Spicy Poached Eggs in Tomato Sauce Recipe. Imagine perfectly poached eggs nestled in a rich, spicy tomato and pepper sauce, redolent with cumin and paprika, making every bite a comforting explosion of taste. It’s a classic Moroccan and Middle Eastern favorite that’s both hearty and healthy, delivering a delightful combination of textures and bold spices that will brighten up any morning or casual meal. Whether you’re cooking for yourself or sharing with friends, this shakshuka recipe is guaranteed to impress.

Ingredients You’ll Need

Top view of cooking ingredients set on a white marbled surface. In the middle left, six brown eggs sit in a gray bowl. Above it, an open can of whole peeled tomatoes shows three large red tomatoes in bright red sauce. Next to the can, three garlic cloves lie loose. Toward the top center, a white bowl is filled with fresh green spinach leaves. Below it, a small white bowl holds a range of spices: red chili powder, black pepper, white salt, and a mix of brown and orange spices in separate sections. To the right, another white bowl contains a pale yellow liquid, likely oil. A whole yellow onion and a bright red bell pepper rest near the bottom right. A yellow and white striped cloth is draped on the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the key to unlocking the vibrant flavors in this dish. Each item plays a crucial role, whether it’s the sweetness of the bell pepper, the warmth of the cumin, or the brightness of fresh herbs to finish it off.

Olive oil: The foundation for sautéing, adding a smooth richness while gently infusing flavor.
Onion, sliced: Provides a sweet, savory base that softens beautifully when cooked.
Bell pepper, sliced: Adds color and a subtle crunch that balances the spices.
Crushed tomatoes: The heart of the sauce, rich and tangy with natural sweetness.
Garlic cloves: Offers an aromatic punch that enhances the savory sauce.
Cumin: A warm, earthy spice that brings depth and that signature Moroccan aroma.
Paprika: Adds a smoky sweetness and vibrant red color to the sauce.
Chili flakes: For that perfect spicy kick without overpowering the dish.
Salt & pepper: Essential for balancing and enhancing all the flavors.
Eggs: The star ingredient; when poached right, they create a luscious, creamy texture.
Fresh parsley or cilantro: Bright, fresh herbs that add a lively finish and a burst of green.

How to Make Moroccan Shakshuka: Spicy Poached Eggs in Tomato Sauce Recipe

Step 1: Sauté Your Vegetables

Begin by heating the olive oil in a sturdy skillet over medium heat. Add the sliced onion and bell pepper, cooking for about 3 to 4 minutes until they start to soften and mingle their natural sweetness. This step creates the tender, flavorful base that will make your shakshuka truly sing.

Step 2: Build the Spice Base

Next, stir in the minced garlic, cumin, paprika, and chili flakes. Let these aromatics cook together for about a minute until the spices bloom and fill your kitchen with an irresistible fragrance. This layering of spices is what gives the dish its signature warmth and Moroccan flair.

Step 3: Simmer the Tomato Sauce

Pour in the crushed tomatoes and give everything a good stir. Lower the heat and let the sauce simmer gently for about 5 minutes, allowing the flavors to meld and thicken slightly. This step transforms simple ingredients into a rich and textured sauce ready to cradle the eggs.

Step 4: Poach the Eggs in the Sauce

Create little wells in the bubbling sauce using the back of a spoon, then carefully crack an egg into each one. Cover the skillet with a lid and cook for 5 to 7 minutes or until the egg whites are set but the yolks remain beautifully runny. This gentle poaching technique ensures each egg is perfectly tender and infused with the spicy tomato flavors.

How to Serve Moroccan Shakshuka: Spicy Poached Eggs in Tomato Sauce Recipe

A black cast iron skillet filled with a tomato-based dish showing four white cooked eggs evenly spaced within a vibrant red sauce, topped with scattered crumbled white cheese and chopped green herbs. Behind the skillet is a long white plate holding five pieces of sliced bread, arranged in a row. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like parsley or cilantro bring the dish to life with a crisp, herbal note. You can also add crumbled feta cheese or a handful of olives to introduce a touch of creaminess or briny complexity, making each serving even more indulgent.

Side Dishes

This shakshuka pairs wonderfully with crusty bread or warm pita to scoop up the luscious sauce and runny yolks. For a heartier meal, serve it alongside roasted potatoes or a simple green salad to balance the richness.

Creative Ways to Present

Want to impress at brunch? Serve the shakshuka in individual cast-iron skillets or rustic bowls, each portion bubbling hot. Garnish with a drizzle of good-quality olive oil and scatter vibrant microgreens on top for a stunning presentation that tastes as good as it looks.

Make Ahead and Storage

Storing Leftovers

You can store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Keep the eggs and sauce together for best flavor, but note that the eggs may become firmer after chilling.

Freezing

While the sauce freezes very well, it’s best to freeze it without the eggs. Simply pour the tomato sauce into a freezer-safe container, leaving out the eggs, and it will keep for up to 2 months. When you’re ready, thaw and reheat, then add freshly poached eggs on top.

Reheating

Reheat the shakshuka gently on the stove over low heat, stirring occasionally. If the sauce looks too thick, add a splash of water. You may want to crack in new eggs to warm through rather than reheating the original ones, to maintain a perfect texture.

FAQs

Can I make Moroccan Shakshuka: Spicy Poached Eggs in Tomato Sauce Recipe vegan?

Traditional shakshuka always includes eggs, but you can easily swap them for firm tofu or chickpeas for a vegan-friendly twist while keeping the rich tomato sauce intact.

What type of pan works best for making shakshuka?

A cast-iron skillet or a deep, heavy-based frying pan is ideal as it distributes heat evenly, which helps cook the sauce and eggs gently and consistently.

How spicy is this Moroccan Shakshuka recipe?

The chili flakes add a noticeable but balanced heat—enough to excite your taste buds without overwhelming the other spices. Feel free to adjust the amount to suit your spice tolerance.

Can I use fresh tomatoes instead of canned crushed tomatoes?

Absolutely! Use ripe, chopped fresh tomatoes and simmer them longer to break them down into a sauce-like consistency. This adds a fresher, lighter flavor but still works wonderfully.

Is shakshuka only for breakfast?

Not at all! While shakshuka is a classic brunch favorite, it’s hearty and flavorful enough to enjoy for lunch or dinner, especially when paired with a green salad or crusty bread.

Final Thoughts

Now that you’ve got the step-by-step guide to this vibrant Moroccan Shakshuka: Spicy Poached Eggs in Tomato Sauce Recipe, you’re ready to bring a taste of North African sunshine to your kitchen. It’s a wonderfully simple dish that packs in incredible flavor, perfect for sharing or savoring on a cozy morning. Give it a try—you won’t regret waking up to this joyful, comforting meal!