If you’re ready to embark on a flavor journey that transports your taste buds straight to the bustling streets of Morocco, then Moroccan Eggs Shakshuka is a dish you simply must try. This vibrant and aromatic dish features perfectly poached eggs nestled in a rich and spicy tomato and pepper sauce, making it the perfect meal for breakfast, brunch, or even dinner. Serve it with warm pita bread to soak up all that delicious sauce, and you’ll have a meal that’s not only satisfying but also absolutely stunning on the table.

Top Reasons to Make Moroccan Eggs Shakshuka

Flavor Explosion: The combination of spices and fresh ingredients creates a symphony of flavors that tantalize your palate.
Quick and Easy: This dish can be prepared in under 30 minutes, making it a perfect weeknight dinner or weekend brunch option.
Healthy Ingredients: Packed with vegetables and protein, Moroccan Eggs Shakshuka is both nutritious and filling.
Versatile: You can easily adapt the recipe to suit your taste preferences by adding different vegetables or spices.
Impressive Presentation: The vibrant colors of the dish make it visually appealing, perfect for impressing guests.

Ingredient Checklist

6 (8-inch) pita breads, divided (see note 1)
28 ounces whole peeled tomatoes, drained
24 ounces roasted red peppers, drained and divided (about 3 cups, see note 2)
1/4 cup olive oil
4 cloves garlic, minced
1-2 jalapeño peppers, stemmed, seeded if desired, and chopped into 1/4-inch pieces (see note 3)
1 tablespoon red harissa paste (see note 4)
1 tablespoon tomato paste
2 teaspoons coriander
2 teaspoons smoked paprika (see note 5)
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
6 eggs
1/2 cup fresh cilantro leaves and stems, coarsely chopped
1 ounce feta cheese, crumbled
1/2 cup pitted Kalamata olives, for serving, optional
Zhoug sauce, for serving, optional (see note 6)

What You’ll Need (Gear)

Large Skillet: A heavy-bottomed skillet is essential for even cooking.
Spatula: For gently stirring and serving the eggs.
Measuring Cups and Spoons: Accurate measurements ensure balanced flavors.
Knife and Cutting Board: To chop vegetables and herbs.
Serving Platter: For a beautiful presentation.

Step-by-Step: Moroccan Eggs Shakshuka

Step 1: Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped jalapeño peppers, sautéing until fragrant, about 2 minutes.

Step 2: Add the Peppers and Spices

Stir in the roasted red peppers, coriander, smoked paprika, cumin, and red harissa paste. Cook for another 5 minutes, allowing the flavors to meld together.

Step 3: Incorporate Tomatoes

Add the drained whole peeled tomatoes and tomato paste to the skillet, breaking up the tomatoes with a spoon. Season with salt and freshly ground black pepper to taste. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 4: Poach the Eggs

Using a spoon, make small wells in the sauce and crack an egg into each well. Cover the skillet and let the eggs cook for about 5-7 minutes, or until the whites are set, but the yolks are still runny.

Step 5: Garnish and Serve

Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle the shakshuka with coarsely chopped cilantro and crumbled feta cheese. Serve immediately with warm pita bread for dipping.

Seasonal Spins

Spring: Add asparagus or peas for a fresh, seasonal touch.
Summer: Incorporate zucchini or fresh tomatoes for a lighter option.
Fall: Mix in roasted butternut squash for a hearty addition.
Winter: Use kale or spinach to add greens and nutrients.

Common Errors (and Fixes)

Eggs Overcooked: Monitor the cooking time closely; cook just until the whites are set for a runny yolk.
Too Spicy: If you prefer less heat, use only one jalapeño or omit the harissa paste.
Sauce Too Thin: Allow the sauce to simmer longer to thicken, stirring occasionally.
Burnt Garlic: Keep the heat at medium to prevent burning the garlic; stir frequently.

Refrigerate, Freeze, Reheat

Moroccan Eggs Shakshuka is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water if necessary to prevent sticking. Freezing is not recommended, as the eggs may become rubbery when thawed.

Helpful Q&A

Can I use other types of peppers?

Absolutely! Feel free to experiment with different peppers like bell peppers or even spicier varieties based on your heat preference.

What can I substitute for feta cheese?

If you’re looking for a dairy-free option, crumbled tofu or a dairy-free feta can work well in this dish.

Can I make this dish ahead of time?

While the sauce can be made ahead of time and stored in the refrigerator, it’s best to add the eggs just before serving to maintain their texture.

What can I serve with Moroccan Eggs Shakshuka?

Warm pita bread is traditional, but you can also serve it with crusty bread, couscous, or a fresh salad for a complete meal.

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Hungry for More?

If the vibrant flavors of Moroccan Eggs Shakshuka have sparked your culinary curiosity, there’s a whole world of delicious recipes waiting for you to explore. From hearty grain bowls to refreshing salads, the possibilities are endless. So grab your apron and let your creativity shine in the kitchen!

Enjoy the warm, comforting embrace of Moroccan Eggs Shakshuka, and revel in the delightful experience of cooking and sharing this dish with loved ones. Whether it’s a cozy breakfast, a delightful brunch, or a comforting dinner, this meal is sure to bring smiles and satisfaction to your table. Happy cooking!