About This Dish
Morocco's version of the beloved North African egg dish features eggs poached in a spiced tomato and pepper sauce flavored with cumin, paprika, and a touch of harissa. While similar to its Middle Eastern cousins, the Moroccan version is distinguished by its use of preserved lemon and a heavier hand with cumin. Shakshuka is a quick, satisfying meal eaten at any time of day — breakfast, lunch, or a light dinner. It comes together in one pan in under 20 minutes and is beloved across all social classes for its simplicity and deliciousness.
Ingredients
- 4 Eggs
- 5 Tomatoes, chopped
- 1 Bell pepper, diced
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1.5 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Harissa
- 2 tbsp Olive oil
- 2 tbsp Fresh cilantro
- to taste Salt and pepper
Instructions
- 1
Sauté onion and pepper in olive oil for 5 minutes.
- 2
Add garlic, cumin, paprika, and harissa. Cook 1 minute.
- 3
Add tomatoes, salt, and pepper. Simmer 10 minutes until thick.
- 4
Make wells in the sauce. Crack eggs into wells.
- 5
Cover and cook 4-5 minutes until whites are set.
- 6
Garnish with cilantro. Serve from the pan with bread.
Tips & Tricks
- Cover with a lid to set the egg whites without flipping.
- The sauce should be thick before adding eggs.
- A cast iron pan retains heat best for even cooking.