This is one of the easiest, quickest and simplest shakshuka recipes you are going to find. This traditional Morrocan shakshuka uses just 5 key ingredients to create a tasty pan of perfectly poached eggs in a lightly spiced tomato sauce with cumin and harissa. All you need is 20 minutes and you'll get a very tasty and satisfying shakshuka that is perfect for lunch, brunch or dinner.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
- ✅ 5 reasons why you'll love this recipe:
- 🛒 Ingredients and variations:
- 🇲🇦 What is Morrocan Shakshuka and how does it differ from Israeli Shakshuka?
- 🧑🍳 Moroccan Shakshuka in 3 easy steps
- 👍 Top tips for perfect shakshuka
- 🙋 FAQs
- 📦 Storage
- 😋 Check out my other quick lunch/brunch recipes
- 📖 Recipe
- 20 Minute Morrocan Shakshuka
✅ 5 reasons why you'll love this recipe:
- Ready in 20 minutes - this is one of the quickest and simplest shakshuka recipes you're going to find.
- Uses 5 everyday ingredients - garlic, ground cumin, harissa paste, tomatoes and eggs are all you need. Fresh parsley and yoghurt will enhance the flavours in the dish, but these are optional.
- Healthy and satisfying - with a good balance of protein and healthy fats, shakshuka is not only super tasty, but is sure to keep you full for a while.
- An excellent make ahead meal - make the tomato sauce the day before then reheat and drop the eggs in to poach when you're ready.
- Versatile - this speedy recipe uses traditional ingredients and keeps things simple, but it doesn't have to be that way. You can add as many or as few toppings as you wish. Try adding feta, avocado or olives if you're looking to shake things up a bit.
🛒 Ingredients and variations:
This simple Moroccan shakshuka recipe requires just 5 key everyday ingredients: garlic, harissa paste, ground cumin, chopped tomatoes and eggs.
Traditional shakshuka is topped with parsley and freshly ground black pepper. I love to eat mine with dollops of cool Greek yoghurt and some flatbread on the side. However, the toppings certainly do not have to stop there. You can also serve shakshuka with avocado, feta or olives or keep things simple if you prefer.
- Harissa paste - you can switch this for sriracha or another type of hot sauce to add heat to shakshuka. However, the flavour will vary. You can also make your own. Note, that some brands of harissa pasta can be hotter than others. If yours is of the more spicy variety, and you are sensitive to heat, you will probably want to use less than the amount stated in the recipe.
- Chopped tomatoes - I find chopped tomatoes are one of those ingredients where you can really taste the difference if you spend a little more. Petti and Mutti are my go-to brands.
- Eggs - If you are based in the UK I highly recommend Clarence Court Burford Brown eggs. Their yolks are much creamier and richer than most others I have tried. Generally, I find that you tend to get what you pay for with eggs so try to get the best ones that you can afford.
- Parsley - this is optional but highly recommended for adding freshness when the shakshuka is served. You can also top your shakshuka with cilantro/coriander.
🇲🇦 What is Morrocan Shakshuka and how does it differ from Israeli Shakshuka?
There is some controversy around the origins of Shakshuka. Although it is often considered an Israeli dish nowadays, Shakshuka actually originated from North Africa and is considered to have Libyan, Moroccan, Tunisian, Turkish, and Yemeni origins.
It wasn't until the 1950s that Shakshuka was bought to Israel by Libyan and Tunisian immigrants. There aren't any notable differences between Israeli and Morrocan Shakshuka. Shakshuka is essentially eggs poached in tomato sauce. It's a very versatile dish, so the rest is up to you. Fresh herbs, yoghurt, harissa and cumin are popular additions. Some shakshuka dishes incorporate chorizo, avocado, feta and olives. Feel free to get creative with this dish and make it your own.
🧑🍳 Moroccan Shakshuka in 3 easy steps
1. Fry the garlic and add cumin and harissa
Place a medium-sized frying pan on a medium heat and add olive oil. Add the garlic when the oil is hot and cook for 1-2 minutes until fragrant. Then add the cumin and harissa paste.
2. Add the chopped tomatoes and simmer
Pour in the chopped tomatoes and simmer on a low to medium heat for 10 minutes to allow them to reduce.
Make evenly spaced indentations for each egg with a large spoon and crack an egg into each one. Simmer on a medium heat until the whites are just set, but the yolks are still runny (this should take between 5-10 minutes). Serve immediately, topped with fresh parsley and black pepper.
Top tip: For perfectly cooked eggs with runny yolks, ensure the pan is gently bubbling while the eggs are cooking. You can also splash a little sauce onto the whites to hurry them along. Remove the pan from the heat and serve as soon as the whites are set.
👍 Top tips for perfect shakshuka
- Allow tomatoes to reduce - leaving the tomatoes to simmer for 10 minutes enables them to reduce into a thicker, richer and more flavourful sauce so don't skip this step.
- Cook the eggs to perfection - eggs are the star of the show in any shakshuka dish so it pays to attend to them carefully to ensure they are just right. Firstly, ensure the pan is gently bubbling while the eggs are cooking. You want them to cook quickly so the yolks are still runny when the whites are set. You can also splash a little sauce onto the whites to hurry them along. Most importantly, make sure that you remove the pan from the heat as soon as the whites are set and serve.
- Don't skip the toppings and sides - perfectly cooked eggs in a flavourful tomato sauce are very tasty but toppings and sides will take your shakshuka to the next level. The addition of some freshly chopped parsley and cool Greek yoghurt on the side will really elevate the flavours in the shakshuka. Feel free to get creative with toppings if you want to. Avocado, feta and olives are popular choices, but it doesn't have to stop there. You can also keep things simple if you prefer. There are so many ways to enjoy this dish.
Shakshuka originated in North Africa in the 1600s according to historians. In the 1950's and 1960's it was brought to Israel by Jewish immigrants from Libya and Tunisia.
Shakshuka is a very versatile dish. You can add as many sides and toppings as you desire, or keep it simple if you prefer. The traditional ingredients are eggs, a lightly seasoned tomato sauce and fresh herbs. The rest is up to you. Popular toppings include parsley, coriander, avocado, yoghurt, feta and olives. Shakshuka is often served with bread to dip into the runny egg yolk and tomato sauce.
The ingredients are very similar but the cooking method is a little different. In shakshuka the eggs are poached in tomato sauce whereas in menemen the eggs are scrambled with green peppers.
Shakshuka is best eaten fresh as the eggs do not keep well. However, shakshuka is an excellent make-ahead meal because the sauce can be refrigerated for up to 4 days and frozen for up to 3 months. Simply reheat the sauce in a frying pan and drop in the eggs. You'll then have a yummy pan of shakshuka in less than 10 minutes.
😋 Check out my other quick lunch/brunch recipes
If you like this simple Morrocan Shakshuka you should check out some of my other speedy lunch and brunch recipes including this halloumi and smashed avocado sandwich and tuna pesto pasta which both take just 15 minutes to make.
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