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a closeup overhead click of shakshuka

Best Moroccan Shakshouka

Enjoy this spicy Moroccan Shakshouka AKA Shakshuka, a one-skillet dish, where eggs are cooked with delicious tomato-based gravy, onion, garlic, and chili.
5 from 4 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast
Cuisine Moroccan Cusine
Servings 5
Calories 254 kcal


  • 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
      1 cup yellow onion, 2 tablespoon olive oil
    • To this add chopped fresh garlic and cook further for 2-3 mins on medium heat. Cook them until golden brown.
      2 tablespoon garlic
    • add canned diced tomatoes, tomato paste, cumin powder, red chili flakes, black peppers, and salt. Mix well and let it simmer.
      2 canned diced tomato, 2 tablespoon tomato paste, 1 teaspoon red chili flakes, 1 teaspoon cumin powder, 1 teaspoon black pepper, 1.5 teaspoon salt
    • 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.
      10 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.


    Calories: 254kcalCarbohydrates: 19gProtein: 15gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 327mgSodium: 1099mgPotassium: 748mgFiber: 4gSugar: 10gVitamin A: 1053IUVitamin C: 20mgCalcium: 128mgIron: 4mg
    Tried this recipe?Mention @fitmealideas20 or tag #fitmealideas20. I would LOVE to see your creations!