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a closeup overhead click of shakshuka

Best Moroccan Shakshouka

FitMealIdeas
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

Equipment

  • 12" nonstick saucepan

Ingredients
 
 

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.

    Instructions
     

    • 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.

    Notes

    Tips
    • 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.

    Nutrition

    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!