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20 Minute Morrocan Shakshuka

20 Minute Moroccan Shakshuka

  • Author: Helen
  • Prep Time: 2
  • Cook Time: 18
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Diet: Vegetarian


A 20-minute Moroccan shakshuka recipe with harissa that uses just 5 key ingredients to create a tasty pan of perfectly poached eggs in a fragrant and lightly spiced tomato sauce.

Serves 2.  Use the scaling buttons below to double or triple the quantity.


  • 1 tbsp olive oil
  • 2 cloves of garlic - crushed
  • 2 tsp harissa paste (note 1)
  • 1/2 tsp ground cumin
  • 1 400g (or 14oz) can of chopped tomatoes
  • 1/2 tsp salt
  • 4 eggs

To serve (optional):

  • Flatbread, pita bread or another bread of your choosing 
  • Freshly ground black pepper
  • Finely chopped parsley
  • Greek yoghurt or feta


  1. Place a medium-sized frying pan on a medium heat and add the olive oil.
  2. Add the garlic when the oil is hot and fry for a minute or two until fragrant.
  3. Stir in the harissa paste and cumin.
  4. Pour on the chopped tomatoes, add the salt and simmer on a low heat for 10 minutes.
  5. Use a spoon to make 4 evenly spaced indentations in the tomato sauce and crack an egg into each one.
  6. Leave to simmer on a medium heat for 5-10 minutes until the egg whites are just set, but the yolks are still runny
  7. Top with chopped parsley and freshly ground black pepper and serve immediately. Serve with optional flatbread, Greek yoghurt or crumbled feta


  • Different brands of harissa paste can vary in their spiciness. Some are not spicy at all, but others can be quite hot. If you have a spicy harissa paste, you will probably want to add a little less if you are sensitive to spice.
  • Category: Eggs
  • Method: stove-top
  • Cuisine: Morrocan

Keywords: Traditional Moroccan Shakshuka with Harissa