North African-Style Shakshuka

What is Shakshuka?

Shakshuka (also known as Shakshouka) is a delicious tomato-vegetable stew with eggs poached in the stew itself. Its origin dates back to the Ottoman Empire, although today we classically associate it with North African (especially Moroccan) cuisine. It makes for an easy-to-make, healthy, hearty, and inexpensive breakfast or brunch meal. Shakshuka has bold fragrant spices like cumin, cayenne, and as in our recipe, berebere (which is an Ethiopian spice featured in many Ethiopian recipes). We like to serve our shakshuka topped with fresh cilantro, feta, and some toasted bread (or sometimes leftover injera). Anyway, let us know what you think of our Shakshuka recipe or if you have any tips from personal experience of making it!

Other Delicious Moroccan Recipes

Note that this post is part of a larger compilation of Moroccan recipes created by GradFood. So if you enjoyed this recipe for Shakshuka, be sure to check out The Top 10 Authentic Moroccan Recipes. Here, we give an overview of Moroccan cuisine, discuss traditional Moroccan cooking techniques, and of course show you how to make our favorite delicious Moroccan meals like Lamb & Apricot Tagine, Coconut Lemon Shortbread Cookies and much more!

Moroccan Shakshuka

Shakshuka is off the hooka! But seriously, this aromatic spiced shakshuka is hands-down our FAVORITE breakfast recipe!

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Brunch

Cuisine African, Moroccan

Servings 6

Ingredients

  

• 1 28oz can diced tomatoes
• 1 sweet onion chopped
• 1 package mushrooms sliced
• 2 bell peppers sliced
• 1 serrano pepper diced
• 3 cloves garlic diced
• 1 tbsp berbere
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 bunch cilantro chopped
• 5 eggs
• 3 tbsp goat cheese
• toast

Instructions

 

• In a large skillet pan, heat olive oil on medium-high heat and sauté onions for 3 minutes. Add mushrooms and saute for another few minutes. Add garlic and sauté for another minute. Add bell peppers and serrano peppers and sauté for 5 more minutes or until everything is golden.
• Now add canned tomatoes and berbere, cumin, paprika, salt, black pepper, and cayenne pepper. Stir everything together, cover skillet, and lower heat. Let simmer, covered, for 5 minutes. Uncover and, using a spoon, make 6 shallow wells in the sauce. Carefully crack an egg into each well.
• Cover skillet again and let eggs poach in sauce for ~7 minutes or until the yolks have slightly whitened. When finished, ladle shakshuka with an egg into a bowl, top with cilantro and goat cheese, and serve with some toast.

Notes

If you have any other leftover vegetables, feel free to throw those into the recipe. The more, the merrier!

Keyword Eggs, Stew, Vegetables

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