This healthy Moroccan shakshuka is perfectly spiced and comes together in less than an hour. It’s made with ras el hanout and eggs poached in a thick and hearty sauce. It’s perfect for breakfast or brunch and it’s a tasty way to pack in those extra vegetables.
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 (28 oz) can (794 g) crushed tomatoes
- 1 tbsp ras el hanout
- 1 tsp Hungarian sweet paprika
- 3/4 tsp fine sea salt
- 1/4 tsp black pepper
- 5 large eggs
- Cilantro, for topping
- Serrano pepper, for topping (optional)
- In a large cast iron skillet or pan, heat the olive oil over medium heat.
- Add the diced onion and bell pepper and cook until softened (about 5-7 minutes). Stir occasionally.
- Add the garlic and stir until fragrant (about 30 seconds).
- Stir in the crushed tomatoes, ras el hanout, paprika, salt, and pepper. Bring to a simmer then reduce the heat to low. Simmer for 15 minutes or until the sauce has thickened.
- Increase the heat to medium-low and make wells in the sauce with a spoon.
- Crack the eggs into the wells, cover, and cook for 5-8 minutes. The amount of time depends on how runny you want your yolks to be.* The whites should be opaque.
- Turn off the heat and top with cilantro and serranos if desired. Enjoy!
Cooking the Eggs: Keep in mind that the residual heat in the sauce will continue to cook the eggs. So you may have to cook them just below your preference. That way they’ll be to your liking once you’re ready to serve.
Other Toppings: Feta, goat cheese, jalapeños, avocado
Keywords: moroccan shakshuka, shakshuka recipe, middle eastern egg dish