Moroccan Shakshuka: A Spiced-Up Breakfast Delight

Moroccan Shakshuka
Prep. time:
30 min
4 dishes

Hey there, food adventurers!

Today, we’re diving into the world of Moroccan Shakshuka, a dish that’s as fun to say as it is to eat.

What is Shakshuka?

Shakshuka originally hails from North Africa and has become a beloved breakfast (and anytime) dish in many parts of the world. It’s a hearty, spiced, tomato-based stew with poached eggs nestled right in the sauce.

Imagine a symphony of tomatoes, onions, peppers, and spices, all coming together to create a warm, soul-satisfying dish that’s perfect for any meal of the day.

Shakshuka is a beloved dish in various parts of the world, particularly in the Middle East and North Africa.

At its core, it’s a hearty, comforting dish featuring eggs poached in a sauce of tomatoes, peppers, onions, and an array of spices. The name “shakshuka” roughly translates to “mixture” or “shaken” in Arabic, reflecting the process of mixing and simmering the ingredients.

Moroccan Shakshuka

Moroccan Shakshuka

Key Features:

  • Tomato-Based Sauce: The base is typically a rich, simmered sauce of tomatoes, often with bell peppers and onions.
  • Eggs: Eggs are cracked directly into the sauce and poached to perfection.
  • Spices: Cumin, paprika, and sometimes cayenne or chili peppers add warmth and depth.
  • Herbs: It’s often garnished with fresh herbs like cilantro or parsley.
  • Versatile Meal: Shakshuka is enjoyed for breakfast, brunch, lunch, or dinner. It’s often served with crusty bread or pita for dipping.

Moroccan Shakshuka: A Unique Twist

Moroccan Shakshuka has its unique flair and is a bit different from the more commonly known versions from other regions like Israel or Tunisia.

Special Features:

  • Spice Blend: Moroccan Shakshuka may include a unique blend of spices. Along with the common cumin and paprika, it might also feature Ras el Hanout, a classic Moroccan spice mix.
  • Additional Ingredients: Some Moroccan versions incorporate olives, preserved lemon, or artichokes, offering a distinct taste profile.
  • Heat Level: Moroccan Shakshuka tends to have a subtle heat, balanced with rich, deep flavors from the combination of spices.
  • Serving Style: In Morocco, it’s often a communal dish, served straight from the pan and eaten with bread.
Green Shakshuka - that's another version of this great dish.

Green Shakshuka – that’s another version of this great dish.

The Appeal of Shakshuka

Shakshuka has gained international popularity for several reasons:

  • Versatility: It can be adapted based on available ingredients or personal preferences, making it a global favorite.
  • Nutritional Value: It’s a wholesome dish, rich in protein from the eggs and packed with vitamins from the tomatoes and peppers.
  • Comfort Food: The combination of warm sauce and runny eggs creates a comforting and satisfying meal.
  • Ease of Preparation: It’s a one-pan dish that’s relatively easy to make and can feed a crowd.

In summary, while Shakshuka has roots in North African and Middle Eastern cuisine, each region – and indeed each cook – brings their own touch to this beloved dish.

 Moroccan Shakshuka is special for its unique blend of spices and potential additional ingredients, making it a standout version of this already delightful and versatile dish.

About our Recipe

  • Servings: Serves 4
  • Time: About 30 minutes
  • Difficulty: Easy

Ingredients: A Symphony of Flavors

  • · Olive oil
  • · 1 onion, finely chopped
  • · 1 red bell pepper, chopped
  • · 3 garlic cloves, minced
  • · 1 tsp ground cumin
  • · 1 tsp paprika
  • · ½ tsp cayenne pepper (adjust to taste)
  • · 1 can (14 oz) of whole peeled tomatoes
  • · Salt and pepper, to taste
  • · 4-6 large eggs
  • · Fresh cilantro or parsley, for garnish
  • · Crusty bread or pita, for serving

Step by Step: The Shakshuka Shuffle

  1. Sauté the Base: Heat some olive oil in a large skillet. Toss in the onion and bell pepper, sautéing until they're soft and golden.
  2. Spice It Up: Add the garlic, cumin, paprika, and cayenne. Cook until fragrant – about a minute.
  3. Tomato Time: Pour in the tomatoes with their juices. Break them up with your spatula. Season with salt and pepper. Let this simmer until it thickens slightly – about 15 minutes.
  4. Egg-cellent Move: Make little wells in the sauce and crack an egg into each. Cover the skillet and cook until the eggs are just set.
  5. Garnish and Serve: Sprinkle with cilantro or parsley. Serve with crusty bread or pita to scoop up all that saucy goodness.

Nutritional Benefits

  • Rich in Proteins: Eggs are a fantastic source of high-quality protein.
  • Vitamins and Minerals: Tomatoes and bell peppers are packed with vitamins C and K, potassium, and fiber.
  • Heart-Healthy Fats: Olive oil is a great source of monounsaturated fats.

Dietary Alternatives

  • Vegan: Skip the eggs and add chickpeas or tofu for protein.
  • Gluten-Free: Serve with gluten-free bread or enjoy it as is!

Moroccan Shakshuka Recipe

Tips to Level Up Your Shakshuka

  • Fresh Tomatoes: If you’ve got the time and ripe tomatoes, use fresh ones for an even richer flavor.
  • Add Greens: Spinach or kale can add a nice touch of green and extra nutrients.
  • Cheese, Please: Crumble some feta or goat cheese on top for a creamy twist.
  • Spice Variations: Experiment with different spices like harissa or smoked paprika for a new flavor profile.

The Unformal Scoop

Alright, folks, here’s the deal with Moroccan Shakshuka: it’s basically the superhero of breakfast.

It’s there to save your morning with its hearty, spicy, eggy powers.

It’s the kind of dish that’s perfect for lazy weekends, impressive brunches, or even a quick weeknight dinner. Plus, it’s a one-pan wonder, which means less washing up and more eating! So grab your skillet, and let’s get cracking (eggs, that is).

Happy Shakshuka-making!

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