Shakshouka (Easy Moroccan Spiced Eggs)

by | Food, Recipes

Shakshouka is poached or baked eggs in a spicy sauce, originating in North Africa, but often found in middle eastern cultures. This easy Moroccan Egg recipe is delicious and simple, perfect for any meal of the day. My favourite is one of my favourite brunch recipes for visitors.

The great thing about this recipes is that you don’t have to sacrifice flavour over calories, as this meal is very low in calories but provides a flavorful meal with simple preparation. To ensure you don’t accidentally add calories to this recipe makes sure you don’t add any extra tablespoons of olive oil. Measure!

The key ingredients are a harissa paste to make the spicy tomato sauce, and make sure you have the freshest of eggs to maximise the flavour. Fresher eggs will make the egg yolks add richer flavour. You can use tinned tomatoes for convenience, and I would recommend a gorgeous Meredith Goat’s Cheese to top it off. You could also top if off with some fresh herbs like coriander or parsley.

I like to serve this shakshouka recipe with crusty bread, like sourdough, that is fluffy on the inside and crispy on the outside. Alternatively you could have warm pita bread torn to dip into the sauce. Top the bread with scoops of the eggs and sauce for a warming brunch or lunch dish.


Shakshouka (Easy Moroccan Spiced Eggs)

Easy Moroccan Eggs
  • Author: This Is Wellbeing


  • 1 tbs Olive Oil
  • 1/4 red onion
  • 1/2 red bell pepper or capsicum, sliced finely
  • 1 tsp harissa paste
  • 1 tin chopped tomatoes
  • 2 large eggs
  • 20 grams of feta, or goats cheese feta
  • 1 tsp of za’atar


  1. Heat oven to 180 degrees
  2. Using a large skillet, heat oil first, and then fry onion and capsicum in oil on a medium heat for around 10 minutes until soft.
  3. Add harissa for a minute, then the canned tomatoes.
  4. When the mixture has reduce and thickened, divide the tomato mixture into two small oven dishes (individual size).
  5. Make a hole in the middle and crack eggs gently into each.
  6. Cook for 20 minutes in oven.
  7. You want the egg whites set and a gorgeous runny yolk
  8. Remove and sprinkle with feta cheese and za’atar. Dip in the bread – Gorgeous!


Don’t like spicy food? If you don’t like spice, then you could always substitute the harissa paste with tomato paste for richness.

No Harissa Paste? If you don’t have harissa paste, just add your chosen chili pepper like, dried chilli, or minced fresh chilli with the tomato paste.


  • Serving Size: 2 Serves

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This recipe was adapted from Colour of Maroc by Rob and Sophia Palmer.

Cookbook Description: Colour of Maroc is a collection of delicious Moroccan recipes, both traditional and contemporary, interwoven with stories and anecdotes inspired by people, food and travel experiences as seen through the eyes of Rob, the Aussie photographer and Sophia, his French/Moroccan wife.

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