Spicy Moroccan Shakshouka(Shakshuka), a one-skillet recipe that includes cooking eggs in a thick, delicious tomato-based stew with onion, garlic, and chili. Garnish it further with avocado, cilantro, and feta cheese.
Shakshuka is a healthy, nutritious, filling, protein-rich, and one-pan meal. A perfect crowd-pleasing recipe to make on holidays and family gatherings.
In shakshuka, an egg is the main ingredient, due to which shakshuka is a breakfast dish. Let's see how to make Moroccan Shakshuka from scratch.
The post contains helpful tips and tricks to make a successful recipe on your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.
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Shakshuka Origin & Variations
Shakshuka is pronounced as "Shahk-SHOO-kah". Its literal meaning is "a mixture" or haphazard mixture (veggies & egg mixture here). Shakshouka, Chakchouka, Saksuka, are the few other names of this recipe.
"Shakshuka" is said to be originated from North Africa, Tunisia to be exact. However, the modern version is influenced by the Middle East, Morocco, Algeria, and Libya.
According to food historians, the Shakshuka dish was originated in Ottoman Empire and became popular in the Middle East and North Africa. It is a staple breakfast dish in Israel, introduced by Jewish immigrants of Libya and Tunisia.
Some believe it was known as Chakchouka and originated in Morocco.
Classic Egg Shakshouka is a delicious dish, where poached eggs simmering in a thick sauce of tomato, onion, garlic, and peppers. Traditionally it is served directly in the hot skillet, it is made in, with crusty bread. You can think of it as a perfect camping meal. It is very similar to Indian egg curry.
Eggs, tomatoes, garlic, onion are basic ingredients for traditional shakshuka, though it varies after adding a variety of ingredients. As per Wikipedia
- Huevos rancheros- Mexican version consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a salsa fresca.
- Eggs in purgatory- Italian version (uova in purgatorio(eggs in purgatory) made with tomato paste, anchovy, garlic and parsley and sometimes parmesan cheese.
- Huevos Flamenca- In Andalusian cuisine, the dish is known as huevos a la flamenca; this version includes chorizo and serrano ham.
- Tunisian Chakchouka- In Tunisia cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.
- Yemen, where a similar look dish is eaten with the famous Arabic schug (zhug) hot pepper sauce.
- Morocco version is served with harissa sauce.
No matter what ingredients to add or eliminate, this basic traditional shakshuka tastes amazing anytime.
Why you will love Shakshouka
- Basic pantry staples-The best part is, you need basic easily available ingredients to make delicious & hearty shakshouka. It gets ready in 30-40 minutes depending on how you like to cook eggs.
- We love hard yolk consistency eggs in shakshuka, so cook a bit more untill eggs are set completely. If you like a runny yolk then cook them a little less and you will get the perfect runny yolk egg shakshuka.
- Crowd pleasing & make ahead- How many eggs you can cook in a pan, totally depends on the size of the pan you use. I used 12" diameter saucepan to make 10 eggs shakshuka. Serving 1-2 eggs per person is the perfect quantity. Making in a big pan can serve to a large family gathering and can be made in advance. Just make the base and cook eggs 30 minutes before serving.
- Great for meal prep- This recipe is perfect for meal planning and works well with diets. Shakshuka standalone is low carb, protein-rich, and macro-friendly recipe.
Ingredients & Notes
Please check the recipe card for the full ingredient list and measurements.
- Eggs- Eggs are a great source of protein for adults as well as toddlers. I used organic cage free eggs for this egg recipe. If you like to know more what type of eggs you should buy and what are the benefits of eating eggs, read here n here.
- Tomato- Should I use fresh or canned tomatoes? is a question. For me both works fine but personally I prefer canned diced tomatoes. They are juicy and makes a nice thick juicy gravy. Along with diced tomatoes I added tomato paste as well for the richness it gives. Feel free to replace canned tomato with 8 fresh roma tomatoes.
- Spices- Red chili flakes, black peppers, salt, and cumin powder are the key spices for the recipe. For adding extra heat use habanero pepper or cayenne pepper. This Morocco shakshuka is nice spicy not hot spicy.
- Garlic- Fresh chopped garlic adds tons of flavors. Do not miss this. Use garlic powder, minced garlic or garlic paste if fresh garlic is not available.
- Herbs- Freshly chopped cilantro or parsley pairs well to garlish shakshuka.
- Onion- I use white onion while making egg shakshouka. But any other onion red onion, yellow onion works just fine. Cook them for a while till they caramalize a bit. Believe me it makes a difference in the final outcome.
- Extras- Avocado, feta cheese, onion rings, cilantro, artichoke hearts, olives are few addons to garnish shakshuka while serving. Shakshuka with feta cheese is very popular.
How To Make Shakshuka
This Moroccan shakshuka recipe is an easy stovetop recipe without oven. Instructions on how to make shakshuka with an oven are shared after the recipe.
Prepare the tomato gravy
Heat oil in a large size saucepan (I use a 12" diameter pan) on medium heat, and cook chopped onion for 2-3 minutes. Idea is to cook onions for a longer duration to caramelize them.
To this add chopped fresh garlic and cook further for 2-3 mins on medium heat. (Add chopped jalapeno at this step if using) Onions turn in golden brown color.
Now it is time to add canned diced tomatoes, tomato paste, cumin powder, red chili flakes, black peppers, and salt. Mix well and let it simmer. You can use a potato masher to mash the tomato chunks.
Cook eggs in the gravy
Once the tomato gravy starts simmering, It is time to crack eggs. Adjust salt at this step. Make small indents in the gravy bed with the help of a spoon and place eggs. They may run over each other but do not worry about it. Lower the heat at this time.
I prefer to remove the white stringy thing from the eggs, known as "chalazae". However it is completely optional. This is the reason for the broken yolk and adding one by one from the bowl.
Cook for 10 minutes unopened if you like a perfectly runny yolk shakshuka. Since the family loves to enjoy it perfectly cooked, I cover the lid and simmer it for 15-20 minutes. You can throw some tomato sauce using a spoon over eggs to help them cook faster.
Garnish & serve
Check the texture of the eggs and off the heat. Garnish with chopped cilantro. Serve with some avocado, cherry tomato, pita bread, or crusty bread. Enjoy this Morocco shakshouka. You can add crumbled feta cheese as well while serving.
Tips & FAQ's
- Do not use cast iron skillet as tomato acid can spoil the skillet. Stainless steel or non stick is great to make shakshuka recipe. I am using nonstick 12" pan to make it.
- Cook eggs as per your liking. So cooking eggs on simmer for 10-12 minutes will result in runny yolk and more than this time will give you cooked eggs. So adjust timing accordingly. This recipe results in perfectly cooked eggs.
Tomato, onion, cumin powder, coriander powder, paprika are common ingredients across all the variations of shakshuka. My recipe shares the flavorful spicy shakshuka instead of the hot spicy version. Feel free to add cayenne, harissa, habanero, or any hot chili pepper you like to include for extra spiciness.
This hearty dish can be eaten at any time: breakfast, brunch, lunch, or dinner. Serving with toast, sourdough bread slice, pita/naan bread works great in breakfast or brunch when you need the energy to start the day. For dinner accompany it with salad to make a light meal.
Serving & Storage
I love to serve shakshuka with crusty baguette slices or warm slices of pita bread. But I have paired this dish with steamed rice as well. My kids enjoy it with rice as it is more or less taste like Indian egg curry.
This is my meal planning recipe for 3 days. Any leftover, transfer in a container and store in the fridge. You can use a saucepan or microwave to warm it for use.
I do not recommend it to freeze. I found that the egg becomes chewy and rubbery if frozen. However, the best option to store is to make the gravy and store it. So that you just have to crack eggs and cook before eating. You can enjoy the full taste without compromising on texture.
Oven Baked Shakshuka
In oven-baked shakshuka preparing tomato base on the stovetop and finished in the oven. You need to use an oven-safe skillet to start with. After adding eggs just transfer the skillet to the oven and bake for 15-20 mins at 350F/180C.
You can continue to bake until you get your desired egg texture.
If you like this recipe then check more breakfast or brunch recipes from the blog.
Feel free to explore more breakfast or brunch recipes from the blog.
Best Moroccan Shakshouka
- 12" nonstick saucepan
Base for shakshouka
- 2 tablespoon olive oil
- 1 cup yellow onion finely chopped
- 2 tablespoon garlic chopped finely
- 2 canned diced tomato 14.5 oz can each
- 2 tablespoon tomato paste
Eggs & spices
- 1 teaspoon red chili flakes replace it with jalapeno, habanero, or cayenne
- 1 teaspoon cumin powder
- 1 teaspoon black pepper
- 1.5 teaspoon salt adjust as per taste
- 10 eggs
- cilantro chopped, or parsley
Serve with avocado, onion rings, or cheese as per diet requirement. Calories are counted without extras.
- Heat oil in a large size saucepan on medium heat, and cook chopped onion for 2-3 minutes
- To this add chopped fresh garlic and cook further for 2-3 mins on medium heat. Cook them until golden brown.
- add canned diced tomatoes, tomato paste, cumin powder, red chili flakes, black peppers, and salt. Mix well and let it simmer.
- Once the tomato gravy starts simmering, It is time to crack eggs. Make small indents in the gravy bed with the help of a spoon and place eggs.
- Cover the lid and simmer it for 15-20 minutes. You can throw some tomato sauce using a spoon over eggs to help them cook faster.
- Check if eggs are cooked as required. Off the heat and garnish with cilantro. Serve with some avocado, cherry tomato, pita bread, or crusty bread. Enjoy this Morocco shakshouka.
- Do not use the cast iron skillet as tomatoes can spoil the skillet. Stainless steel or non-stick is great to make a shakshuka recipe. I am using a nonstick 12" pan to make it.
- Cook as per your desired consistency. So cooking eggs on simmer for 10-12 minutes will result in runny yolk and more than this time will give you cooked eggs. So adjust timing accordingly. This recipe results in perfectly cooked eggs.
- Adjust chili as per taste.