If you have ever dreamed of a breakfast or brunch dish that bursts with vibrant, smoky flavors and a touch of spice, then this Moroccan Shakshuka (Poached Eggs in Spicy Tomato Sauce) Recipe is about to become your new go-to favorite. Imagine eggs gently poached in a luscious, aromatic tomato sauce infused with paprika, cumin, and chili flakes, all coming together in a skillet that fills your kitchen with irresistible scents. This recipe is not just comforting and hearty but also stunningly simple, making it perfect for weekend brunches or a special breakfast treat any day of the week.

Ingredients You’ll Need

A collection of cooking ingredients arranged on a white marbled background includes a round white bowl filled with fresh green spinach leaves at the top right, and a smaller round white dish with various spices including red chili powder, black pepper, salt, and others in the center. To its right, a white bowl holds golden yellow oil. Below these, a whole red bell pepper sits next to a yellow onion on the right side by a yellow and white striped cloth. On the left side, an open tin of bright red whole peeled tomatoes is visible near three peeled garlic cloves. At the bottom left, a gray bowl contains six brown eggs. photo taken with an iphone --ar 4:5 --v 7

The beauty of this dish lies in its simplicity and the thoughtful combination of ingredients that build layers of flavor. Each component is essential, contributing to the texture, taste, or color that makes Moroccan Shakshuka sing.

4 eggs: The star of the dish, providing creamy richness once poached gently in the sauce.
2 cups crushed tomatoes: The base of your sauce, giving body and a slight tangy sweetness.
1 tbsp olive oil: Adds silkiness and helps sauté the peppers perfectly.
1 tsp paprika: Brings a smoky depth that is absolutely key to authentic flavor.
½ tsp cumin: Offers an earthy warmth that complements the tomatoes beautifully.
¼ tsp chili flakes: Provides just the right kick of heat without overwhelming the dish.
½ cup diced bell pepper: Adds a sweet crunch and vibrant color to the sauce.

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

Step 1: Sauté the Peppers

Begin by heating the olive oil in a skillet over medium heat. Add the diced bell peppers and sauté them for about 3 minutes until they become tender yet still slightly crisp. This step unlocks their sweetness and ensures they blend seamlessly with the sauce, adding both texture and freshness.

Step 2: Add Spices and Tomatoes

Sprinkle in the paprika, cumin, and chili flakes right into the skillet. Stir these spices with the peppers for about 30 seconds to toast them lightly, releasing their fragrant oils. Pour in the crushed tomatoes, then reduce the heat and let the sauce simmer gently for 10 minutes. This simmering lets the flavors marry beautifully and the sauce thicken just enough to cradle the eggs perfectly.

Step 3: Poach the Eggs

Using the back of a spoon, create four wells in the simmering sauce, and carefully crack one egg into each well. Cover the skillet with a lid and cook for 5 to 7 minutes, or until the eggs have reached your preferred level of doneness. The whites should be set while the yolks remain luscious and runny, ready to mingle with the spicy tomato sauce at first bite.

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

A black pan is filled with a tomato sauce base, topped with four cooked eggs evenly spaced in a circular shape. The eggs have white, smooth, and slightly runny whites, surrounded by a rich red sauce mixed with melted cheese that is light yellow and slightly melted. Crumbled white cheese and chopped green herbs are scattered over the surface, adding texture and color contrast. To the back, a white long plate holds five slices of crusty bread with a soft, light beige inside. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh herbs like parsley or cilantro adds a bright contrast to the rich sauce, while a dollop of creamy yogurt or crumbled feta cheese can elevate each mouthful with a cooling element that complements the spice.

Side Dishes

Serving Moroccan Shakshuka with warm pita bread or crusty artisan bread is a must for soaking up every last bit of that flavorful tomato sauce. For a heartier meal, a side of roasted potatoes or a simple green salad provides balance and additional texture.

Creative Ways to Present

For a festive brunch spread, present each skillet individually so guests can enjoy the fresh, hot shakshuka straight from the pan. Alternatively, a communal skillet set in the middle of the table invites sharing and conversation, making the meal as warm socially as it is on the palate.

Make Ahead and Storage

Storing Leftovers

Leftover Moroccan Shakshuka holds up surprisingly well in the fridge. Transfer any remaining sauce with eggs to an airtight container and refrigerate for up to two days. Note that eggs might firm up and lose some of their texture, but the sauce remains delicious.

Freezing

While the sauce itself freezes nicely, poached eggs have a tendency to change texture when frozen and thawed. For best results, freeze the tomato sauce separately, and add freshly poached eggs when reheating.

Reheating

Gently warm leftover shakshuka over low heat on the stovetop, stirring occasionally to prevent sticking. If you’ve frozen the tomato sauce alone, reheat it first and then poach fresh eggs directly in the warmed sauce for the best experience.

FAQs

Can I make Moroccan Shakshuka vegan?

Traditional shakshuka relies on eggs as a protein source, but you can substitute tofu or chickpeas for a vegan twist. The spicy tomato sauce remains the star either way!

How spicy is this Moroccan Shakshuka (Poached Eggs in Spicy Tomato Sauce) Recipe)?

The chili flakes provide a mild to moderate heat level that can easily be adjusted. If you prefer less spice, reduce the amount or omit it; for more heat, add additional chili or a splash of hot sauce.

What type of tomatoes work best?

Canned crushed tomatoes are the easiest and most consistent option, but fresh ripe tomatoes can also be used if you have the time and patience to cook them down into a sauce.

Is this dish suitable for breakfast only?

Absolutely not! While it’s a classic brunch recipe, Moroccan Shakshuka is hearty and satisfying enough for lunch or dinner too. It pairs wonderfully with salads or grilled vegetables for a versatile meal.

Can I double the recipe for a larger group?

Yes, the ingredients and cooking times adjust nicely for larger batches. Use a wide, deep skillet or a saucepan to ensure the eggs poach well without overcrowding.

Final Thoughts

There is something truly magical about the Moroccan Shakshuka (Poached Eggs in Spicy Tomato Sauce) Recipe that makes it a standout dish to share with friends and family. Its rich, smoky flavors combined with the cozy, comforting sensation of perfectly poached eggs make for a meal that’s both satisfying and memorable. If you haven’t tried shakshuka before, now is the perfect time to bring this vibrant, heartwarming dish into your kitchen. Your taste buds will thank you!