Shakshuka (Moroccan Eggs In Spiced Tomato Sauce)

Learn how to make Shakshuka (or Shakshouka) – Moroccan baked eggs in rich tomato sauce. This hearty egg dish can be enjoyed on its own, with some crusty sourdough or flatbreads to dip in the sauce, or over couscous or rice for a more substantial meal. It’s gluten-free, paleo, vegetarian, low-carb and Whole30 friendly.

Moroccan shakshouka baked eggs tagine

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I am recreating a breakfast classic Shakshuka (also known as Shakshouka) in this Moroccan-inspired recipe. This baked egg dish is a staple in many North African and Middle Eastern countries and the name Shakshuka means ‘all mixed up’. It’s easy to make at home, whether you’re using a tagine or a simple frying pan for cooking.

Shakshuka is a fantastic dish to make for a family breakfast or when you have a bunch of people over for brunch. It pairs well with sausages, bacon or grilled mushrooms and can be served with lovely crusty bread or toast, couscous or flatbreads.

Please note, that the original recipe has been updated over time. I have provided the very original list of ingredients in the Notes on the recipe card below.

Moroccan eggs baked in spiced tomato sauce (shakshuka)

What You’ll Need

Here is what you’ll need for this Moroccan shakshuka recipe. Find the full measurements in the recipe card below. You can also easily substitute a number of these ingredients to suit what you have on hand. 

  • Staples: olive oil, salt and pepper
  • Veggies: white onion, red bell pepper (capsicum), garlic and baby spinach
  • Spices: red pepper flakes or chili flakes/powder, ground cumin, ground coriander seed, ground paprika.
  • Canned tomatoes – you can use whole or diced; tomato passata could also be used.
  • Large eggs – the sauce should accommodate up to 8 eggs but it depend on the size of your pan, most of the time I do 4-6 eggs as I like extra sauce.
  • Garnishes: parsley, cilantro/coriander, avocado, feta, micro-greens or any other fresh herbs to make it look extra pretty.
Shakshuka ingredients

How To Make Shakshuka

In the most basic Shakshuka recipe, the eggs are poached in a sauce of onion, peppers, tomatoes and spices such as cumin and paprika. Depending on the region, you might also find spicy sausage, lamb mince or hot green chilli paste served with the eggs. In my original recipe, I added bacon and mushrooms but I have since evolved the recipe to be completely meat-free. I still love to add a little bacon from time to time.

The dish is usually cooked in and served straight out of a cast iron pan but it’s also perfectly suited to a tagine or any oven-proof casserole dish or tray.

  • Heat a large pan over medium-high heat. Add olive oil, then diced onions and pepper. Sauté for 4-5 minutes until tender. Add garlic and sauté for 30 seconds until fragrant.
  • Mix in salt, pepper, red pepper flakes, cumin, paprika, and coriander seed. Stir for 30 seconds until fragrant. Add canned tomatoes and cook for a few minutes before crushing if using whole tomatoes. Simmer for 10-15 minutes to thicken. Add spinach and mix until wilted.
  • Make indentations in the sauce and crack eggs into them. Cover and cook for 5-8 minutes until eggs are set. Garnish with fresh herbs, crumbled feta, sliced avocado, micro-greens, and red pepper flakes.
How to make shakshuka moroccan eggs

Hint: it’s very important to have a thick tomato sauce before adding the eggs. If the sauce hasn’t simmered enough it will not support the eggs and the eggs won’t cook through well. 

If the sauce is too watery after simmering, simmer for another 5 – 10 minutes to allow it to thicken properly. 


Even though Shakshuka is traditionally a breakfast recipe, you can easily make this anytime of the day for a delicious and healthy meal. Here are some variations that you can try to make this recipe suit your tastes, anytime the craving strikes.

  • Extra spicy – add another teaspoon of red pepper flakes if you like your food really spicy, you could also add some diced green or red chillis for some fresh spice 
  • Add more protein – you can serve this Shakshuka recipe with cooked sausage or crispy bacon for added protein, or add those to the sauce.
  • Deluxe – add guacamole, crispy bacon and fresh greens for a show-stopping dish that’s full of color and flavor 
  • Kid-friendly – keep the hot red pepper flakes and chilli powder on the lighter if you’re making this for kids, gently introduce them to the spice and you can always add more spice if they like it.

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shakshuka recipe for moroccan eggs baked in tomato sauce

Shakshuka (Moroccan Eggs In Spiced Tomato Sauce)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Irena Macri
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Middle Eastern, CuisineMoroccan
Print Pin Save
4.67 from 3 votes
Calories: 224kcal
Learn how to make Shakshuka – Moroccan eggs in rich, spiced tomato sauce. This hearty egg dish is the best breakfast ever! It's spicy and warming, full of protein and easy to make. Enjoy it as is, with crusty sourdough or flatbreads to dip in the sauce, or over couscous or rice for a more substantial meal. It's gluten-free, vegetarian, low-carb, paleo-friendly, and Whole30-friendly.


  • 2 tbsp olive oil
  • 1 large white onion diced finely
  • 1 red bell pepper diced finely
  • 3 garlic cloves minced
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp red pepper flakes or chili powder try smoked red pepper flakes for a slight smoky heat
  • 2 tsp ground cumin
  • 1 tsp ground coriander seed
  • 2 tsp paprika if you have smoked paprika, use 1 tsp regular and 1 tsp smoked
  • 800 grams canned tomatoes 28 ounces, I used 2 x 14 oz cans (400 gram cans), you can use whole or diced canned tomatoes
  • 1-2 cups baby spinach
  • 4 large eggs You can do 6 or 8 eggs depending on the size of the pan

For garnishes

  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro leaves coriander, chopped fine
  • Optionals: sliced avocado crumbled feta cheese, micro-greens, red pepper flakes


  • Heat a large pan over medium-high heat. Add the olive oil, and once hot, add the diced onions and pepper. Sauté until tender, 4-5 minutes. Add the garlic and sauté for another 30 seconds until fragrant.
  • Add the seasonings: salt, pepper, red pepper flakes, cumin, paprika, and coriander seed, and mix well. Stir for 30 seconds until the seasonings are fragrant. Add the canned tomatoes and mix well. If using whole canned tomatoes, allow the sauce to cook for a few minutes before crushing the tomatoes with a potato masher. If you mash them too soon, they will spray juice everywhere.
  • Bring the sauce to a simmer and allow it to cook for 10-15 minutes to thicken slightly. Add the spinach leaves and mix until wilted into the sauce. Once the sauce has thickened, use the back of a spoon to make small indentations for the eggs. Make one indentation and crack an egg into it before making the next indentation and adding the next egg. Add as many eggs as you can fit into your sauce; 3-5 eggs work well depending on the size of your pan.
  • Cover the pan with a lid and cook for 5-8 minutes until the eggs are cooked through. Use this time to prepare the garnishes and your desired toppings.
  • Garnish the Shakshuka with fresh herbs, crumbled feta, sliced avocado, micro-greens, and a sprinkle of red pepper flakes.


Nutritional value is using 4 eggs; add an extra 75-80 calories and 6-7 grams of protein per additional egg.
Update from the original: I have recently updated this recipe to be vegetarian-friendly and more authentic to the Moroccan version. Here are the ingredients from the original recipe: 3 tablespoons olive oil, 2 rashers bacon diced into cubes, 1 onion red or brown, roughly diced, 1/2 long red chilli finely diced, 1 medium red pepper capsicum/bell pepper, sliced or diced, 1/2 teaspoon salt, 1 clove garlic chopped, 3 button mushrooms sliced, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon ground coriander seed powder, 1/2 tablespoon oregano leaves parsley or thyme can be used instead, dried or fresh; 1/2 teaspoon turmeric powder optional, (alternatively, use 1 + 1/2 teaspoons of pre-mixed Moroccan spice mix), 1.5 cups diced tomatoes tinned or fresh, 4-6 eggs free-range, fresh parsley and/or coriander cilantro, roughly chopped. Instructions are pretty much the same, just add bacon and mushrooms the onion and peppers when sauteeing.


Calories: 224kcal | Carbohydrates: 22g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1221mg | Potassium: 887mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3341IU | Vitamin C: 67mg | Calcium: 137mg | Iron: 5mg
Keywords: Baked Eggs, Moroccan Eggs, Tagine, Moroccan Breakfast
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. 4 stars
    lovely recipe.. i did however add chickpeas for some fibre and folded in spinach for more veges

    1. This is my own take on the dish, I didn’t say it is used in the traditional version. You are welcome to swap it out.

    1. I’m looking forward to making it in my tagine. I notice your instructions are for a frying pan. I would imagine it would be a little different in a tagine? Like for example frying. Thanks!

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