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A rustic pan of homemade Moroccan shakshuka with perfectly poached eggs, garnished with cilantro, served with crusty bread on a white kitchen counter.

Shakshuka Moroccan Recipe

A traditional Moroccan shakshuka recipe featuring poached eggs in a spiced tomato and bell pepper sauce. Packed with bold flavors, it's an easy, one-pan dish perfect for breakfast, brunch, or even a quick dinner. Serve with crusty bread or Moroccan khobz for the ultimate experience.
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Course: Breakfast, Brunch, Main Course
Cuisine: Moroccan, North African
Keyword: Best shakshuka moroccan recipe, Easy shakshuka moroccan recipe, Moroccan shakshuka ingredients, Shakshuka recipe, Simple shakshuka moroccan recipe, Traditional shakshuka moroccan recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 280kcal
Cost: $8

Equipment

  • 1 12-inch cast iron skillet Best for even heat distribution
  • 1 Wooden spoon For stirring
  • 1 Sharp knife For chopping vegetables
  • 1 Cutting board Essential for prep work
  • 1 Measuring spoons For precise spice measurements
  • 1 Lid for skillet Helps eggs poach evenly

Ingredients

  • 2 tablespoon Olive oil Extra virgin preferred
  • 1 large Onion Diced
  • 2 Red bell peppers Seeded and diced
  • 4 cloves Garlic Minced
  • 1 teaspoon Ground cumin Adds warmth
  • 1 teaspoon Paprika Smoked or sweet
  • ½ teaspoon Ground coriander Earthy citrusy note
  • ¼ teaspoon Cayenne pepper Adjust to taste
  • 28 oz Whole peeled tomatoes Crushed by hand
  • ½ cup Water Adjust for consistency
  • 1 Bay leaf Optional for depth
  • 1 tablespoon Tomato paste Intensifies flavor
  • 1 teaspoon Honey Balances acidity
  • To taste Salt & black pepper Season as needed
  • 6 large Eggs Fresh is best
  • ¼ cup Fresh cilantro Chopped
  • ¼ cup Fresh parsley Chopped
  • 3 oz Feta cheese Optional , crumbled

Instructions

  • Heat olive oil in a skillet over medium heat.
  • Add onions, bell peppers, and garlic. Sauté 5-7 min until soft.
  • Stir in cumin, paprika, coriander, cayenne. Cook for 30 sec.
  • Pour in crushed tomatoes, water, bay leaf, tomato paste, honey. Season with salt & pepper.
  • Cook uncovered for 15-20 min, stirring occasionally.
  • Make 6 small wells in the sauce. Crack eggs into each.
  • Cover and cook 5-8 min until egg whites set, yolks remain runny.
  • Remove from heat, sprinkle with cilantro, parsley, and feta.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 280kcal | Carbohydrates: 20g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 200mg | Sodium: 450mg | Potassium: 700mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1500IU | Vitamin C: 60mg | Calcium: 150mg | Iron: 3mg