Moroccan Baked Eggs Shakshuka
A Moroccan-inspired shakshuka with eggs gently baked in a spiced tomato and pepper sauce, finished with crumbled feta and fresh herbs.
15Prep min
35Cook min
50Total min
Serves 4Serves
MoroccanCuisine
EasyDifficulty
There’s something deeply comforting about a pan of shakshuka: a rich, spiced tomato sauce bubbling around softly set eggs, with salty feta and a shower of fresh herbs on top. This Moroccan-inspired version brings warmth from cumin, coriander, and a touch of smoked paprika, while sweet bell peppers add a gentle sweetness to balance the acidity of the tomatoes.
It’s a one-pan breakfast (or brunch, or even dinner) that feels generous and feeds a crowd with minimal effort. Serve it with plenty of crusty bread for scooping, or warm flatbreads if you prefer. The sauce can be made ahead and gently reheated before cracking in the eggs, making it a relaxed option for entertaining.
Don’t be tempted to skip the resting time after baking – it allows the eggs to finish cooking gently in the residual heat, giving you perfectly set whites and runny yolks. A final scattering of cilantro and parsley adds brightness, and the feta brings a creamy, salty contrast that ties everything together.
It’s a one-pan breakfast (or brunch, or even dinner) that feels generous and feeds a crowd with minimal effort. Serve it with plenty of crusty bread for scooping, or warm flatbreads if you prefer. The sauce can be made ahead and gently reheated before cracking in the eggs, making it a relaxed option for entertaining.
Don’t be tempted to skip the resting time after baking – it allows the eggs to finish cooking gently in the residual heat, giving you perfectly set whites and runny yolks. A final scattering of cilantro and parsley adds brightness, and the feta brings a creamy, salty contrast that ties everything together.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 red bell peppers, deseeded and sliced into thin strips
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chili flakes (optional, or to taste)
- 1 x 400g (14oz) can chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon honey or sugar (optional, to balance acidity)
- 4 large eggs
- 100g (3.5oz) feta cheese, crumbled
- A small handful of fresh cilantro, roughly chopped
- A small handful of fresh parsley, roughly chopped
- Crusty bread or warm flatbreads, to serve
Instructions
- Heat the olive oil in a large, deep frying pan or skillet (about 26–28cm/10–11 inches) over medium heat. Add the onion and bell peppers and cook, stirring occasionally, for 8–10 minutes until softened and lightly golden.
- Add the garlic, cumin, coriander, smoked paprika, cinnamon, and chili flakes (if using). Stir constantly for 1 minute until fragrant – be careful not to let the spices burn.
- Stir in the chopped tomatoes, tomato paste, salt, and pepper. Add the honey or sugar if the tomatoes taste sharp. Bring to a gentle simmer, then reduce the heat to low and cook, uncovered, for 15–20 minutes, stirring occasionally, until the sauce has thickened and the peppers are very tender. Taste and adjust seasoning.
- Use the back of a spoon to make four evenly spaced wells in the sauce. Crack an egg into each well. Season the eggs lightly with a pinch of salt and pepper.
- Cover the pan with a lid and cook over low heat for 6–8 minutes, until the egg whites are just set but the yolks are still runny. Alternatively, transfer the pan to a preheated oven at 180°C (350°F) and bake for 10–12 minutes. Keep an eye on them – eggs can overcook quickly.
- Remove from the heat and let rest, covered, for 2–3 minutes. Scatter the crumbled feta and fresh herbs over the top. Serve immediately with crusty bread or flatbreads for dipping.
Cook’s tips
- For a runnier yolk, cook the eggs for 5–6 minutes on the stovetop; for firmer yolks, cook 8–9 minutes.
- Make the sauce up to 2 days ahead and refrigerate; reheat gently before adding the eggs.
- Use a pan with a tight-fitting lid to trap steam and cook the eggs evenly.
- If you prefer a smoother sauce, pulse the chopped tomatoes in a food processor before adding.
Substitutions
- No feta? Use crumbled goat cheese or a dollop of thick yogurt.
- Swap cilantro for fresh mint or additional parsley if you’re not a cilantro fan.
- Add a handful of baby spinach to the sauce in the last few minutes of cooking for extra greens.
- For a spicier kick, increase the chili flakes or add a finely chopped fresh chili with the garlic.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat, adding a splash of water if the sauce seems dry.
Frequently asked questions
Can I make this shakshuka ahead of time?
Yes, the sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat it gently in the pan before cracking in the eggs and baking.
How do I ensure the egg whites are set but the yolks remain runny?
Cook covered over low heat for 6–8 minutes, checking after 6 minutes. The residual heat will continue cooking the eggs as they rest, so remove from the heat when the whites are just set.
Is this shakshuka suitable for vegans?
No, it contains eggs and feta. For a vegan version, you could replace the eggs with silken tofu and use a dairy-free cheese, but the texture and flavor will be different.
What can I serve with shakshuka besides bread?
It’s also delicious with couscous, quinoa, or roasted potatoes. A simple green salad on the side adds freshness.
