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.