Moroccan Eggs Shakshuka
This vibrant, spiced tomato and roasted pepper skillet—Moroccan Eggs Shakshuka—is the kind of dish that wakes up the senses. Bright red sauce, tender eggs poached just until their whites are set and yolks are silky, tangy feta, briny Kalamata olives, and a punchy herb finish make it irresistible for breakfast, brunch, or a simple weeknight dinner. The recipe below is written so you can follow it easily, with clear step-by-step instructions and notes to help along the way.
Ingredients
- ▢6 (8-inch) pita breads, divided (see note 1)
- ▢28 ounces whole peeled tomatoes, drained
- ▢24 ounces roasted red peppers, drained and divided (about 3 cups, see note 2)
- ▢1/4 cup olive oil
- ▢4 cloves garlic, minced
- ▢1–2 jalapeño peppers, stemmed, seeded if desired, and chopped into 1/4-inch pieces (see note 3)
- ▢1 tablespoon red harissa paste (see note 4)
- ▢1 tablespoon tomato paste
- ▢2 teaspoons coriander
- ▢2 teaspoons smoked paprika (see note 5)
- ▢1 teaspoon ground cumin
- ▢Salt and freshly ground black pepper
- ▢6 eggs
- ▢1/2 cup fresh cilantro leaves and stems, coarsely chopped
- ▢1 ounce feta cheese
- ▢1/2 cup pitted Kalamata olives for serving, optional
- ▢Zhoug sauce for serving, optional (see note 6)
Overview
This Moroccan Eggs Shakshuka blends roasted red peppers and tomatoes into a silky, spiced base. The harissa and jalapeño bring heat while smoked paprika, coriander, and cumin provide the smoky, warm backbone. Eggs are nestled into the sauce and cooked gently until the whites are opaque but yolks remain jammy. Serve with warm pita torn into pieces for dipping, and finish with cilantro, crumbled feta, and optional Kalamata olives and zhoug.
Step-by-step Instructions
- Prep an 8-inch skillet or a 10–12 inch ovenproof skillet: set it on the stove over medium heat.
- Add 1/4 cup olive oil to the skillet and allow it to warm for about 30 seconds until it shimmers but doesn’t smoke.
- Add the minced garlic and chopped jalapeño peppers to the oil. Sauté, stirring frequently, until the garlic is fragrant and the jalapeño softens, about 1 to 2 minutes. Lower the heat if the garlic starts to brown too quickly.
- Add the red harissa paste and tomato paste to the skillet. Stir well to combine and cook for about 30 seconds to bloom the spices and deepen the flavors.
- Add the drained whole peeled tomatoes and two-thirds of the drained roasted red peppers (reserve the remaining third for garnish). Break up the tomatoes with a spoon or spatula as you add them so they integrate into the sauce.
- Season the sauce: sprinkle in 2 teaspoons coriander, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and season with salt and freshly ground black pepper to taste. Stir to combine.
- Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer, uncovered, stirring occasionally, until the sauce thickens slightly and flavors meld, about 10–15 minutes. If the sauce looks too thin, continue to simmer a bit longer; if it becomes too thick, add a splash of water.
- While the sauce is simmering, tear or cut the pita breads into pieces or wedges and warm them briefly in the oven or on a skillet so they’re soft and pliable for serving (see note 1).
- Return to the sauce and taste: adjust seasoning with more salt, pepper, or a pinch more harissa if you’d like more heat. Stir in the remaining reserved roasted red peppers that were set aside and combine evenly.
- Using the back of a spoon, make six shallow wells in the simmering sauce. Crack one egg into each well, spacing them evenly across the skillet.
- Cover the skillet with a lid or a piece of foil. Cook gently over low heat until the egg whites are set but the yolks are still runny, about 6–9 minutes depending on how soft you like the yolks. For firmer yolks, cook an additional 1–2 minutes. If your skillet is not ovenproof, you can finish the eggs under a broiler—place the skillet under the broiler for 2–3 minutes, watching closely—until the egg whites are set.
- Remove the skillet from the heat. Sprinkle the coarsely chopped 1/2 cup fresh cilantro over the top, crumbling 1 ounce feta cheese evenly across the dish. Scatter the optional 1/2 cup pitted Kalamata olives if using.
- Serve immediately, passing the warm pita pieces alongside for dipping. Offer zhoug sauce on the side for those who want a spicy herby kick (see note 6).
Notes
- Note 1: Warm the pita breads shortly before serving so they’re flexible for tearing and dipping. You can heat them in a 350°F oven for 5–7 minutes, wrap in foil to keep warm, or warm briefly in a skillet over medium heat.
- Note 2: If you can’t find jarred roasted peppers, roast fresh red bell peppers under a broiler or over an open flame until charred on all sides, then place them in a covered bowl to steam for 10 minutes, peel, remove seeds, and drain well before chopping.
- Note 3: Adjust jalapeño quantity to your heat preference. Remove the seeds and membranes to reduce heat. For no heat, omit the jalapeño and add a small pinch of cayenne only if desired.
- Note 4: Red harissa paste varies by brand in heat and saltiness. Start with 1 tablespoon and add more later if you want increased heat and depth. If you don’t have harissa, a blend of 1/2 teaspoon smoked paprika plus 1/8 teaspoon cayenne can be used as a substitute, but the flavor will differ slightly.
- Note 5: Smoked paprika gives a deep, slightly smoky flavor that complements the roasted peppers. Use sweet paprika if you prefer less smokiness.
- Note 6: Zhoug is a Yemeni-style cilantro and chili sauce that adds bright heat; it’s optional but lovely alongside the shakshuka. If you don’t have zhoug, serve extra chopped cilantro, lemon wedges, or a drizzle of good olive oil.
Make-ahead and Storage
You can prepare the pepper-tomato base up to 3 days ahead and refrigerate it in an airtight container. Reheat gently in a skillet, then proceed with steps 10–13 to poach the eggs fresh. Leftovers with eggs will keep in the refrigerator for up to 2 days; reheat in a skillet over low heat and, if needed, add a splash of water to loosen the sauce.
Serving Suggestions
- Serve Moroccan Eggs Shakshuka with warm pita, crusty bread, or flatbreads to soak up the vibrant sauce.
- A simple side salad of cucumber, tomato, and lemon dressing or a bowl of yogurt topped with za’atar complements the dish beautifully.
- For a heartier meal, serve with cooked couscous or bulgur on the side.
Troubleshooting
- If the sauce tastes flat, finish it with a squeeze of lemon or a small splash of vinegar to brighten the flavors.
- If the eggs cook unevenly, make sure the sauce is at a gentle simmer—too vigorous a boil will cook the whites too quickly while leaving other parts underdone.
- If the sauce is too acidic from the tomatoes, stir in a pinch of sugar or a small knob of butter to round the flavors.
Final Thoughts
This Moroccan Eggs Shakshuka is all about balance: smoky and bright, spicy and tangy, with creamy eggs and salty feta to finish. It’s forgiving, adaptable, and keeps its bold character whether you’re feeding a crowd or enjoying a quiet morning. Tear warm pita into pieces, dunk into the sauce and runny yolk, and savor the layers of flavor. Enjoy!
Moroccan Eggs Shakshuka
A vibrant North African-style shakshuka of tomatoes, roasted red peppers, spices, and baked eggs served with warm pita.
Ingredients
Equipment
Method
- Tear half of one pita into pieces and place in a food processor; cut the remaining pitas into wedges for serving and keep warm in a low oven if desired.
- Add the drained whole peeled tomatoes and 12 ounces (1 1/2 cups) of the drained roasted red peppers to the food processor with the pita pieces and process until smooth, about 1–2 minutes.
- Chop the remaining reserved roasted red peppers into 1/4-inch pieces and set aside.
- Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the minced garlic and chopped jalapeños and cook, stirring, until softened, about 1–2 minutes.
- Stir in the harissa paste, tomato paste, coriander, smoked paprika, cumin, and salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper is suggested). Cook, stirring, until the spices darken and become fragrant, about 1–2 minutes.
- Carefully add the tomato–pepper puree from the food processor and the reserved chopped roasted peppers to the skillet, bring to a simmer, then reduce heat to low and simmer until thickened, about 10–12 minutes, stirring occasionally.
- Remove the skillet from the heat and use the back of a spoon to make six shallow indentations in the sauce. Crack each egg into a small bowl, then gently pour one egg into each indentation.
- Spoon some sauce over the egg whites, return the skillet to low heat, cover, and cook until the whites are set and yolks are still soft, about 4–5 minutes.
- Remove from heat and garnish with chopped cilantro, crumbled feta, and optional Kalamata olives and zhoug. Serve immediately with warm pita wedges.
Notes
- Find pita in the bakery section or make your own if desired.
- Jarred roasted red peppers are fine to use instead of roasting your own.
- Include jalapeño seeds or add a second jalapeño for more heat, or omit for a mild version.
- Reduce or omit harissa to lower the spice level.
- Substitute sweet paprika if you don't have smoked paprika.
- Zhoug is an optional spicy green sauce commonly served with shakshuka.
