Shakshuka – Moroccan Baked Eggs

On a cold winter’s morning there’s nothing like a warming bowl of spicy baked eggs to brighten the day and this Shakshuka is a Moroccan Baked Eggs Recipe.  Originating in North Africa it is now also popular all over the Middle East.  There are many different versions so you can make it as mild or spicy as you want and customise it with your favourite vegetables.  So colourful and fresh looking it really is an easy-to-make breakfast show-stopper.  It’s a lot like my Huevos Rancheros with Chorizo which is a Mexican version of the dish.

To make the Shakshuka, start by pre-heating the oven to 200C (350F).  Dice the onion, courgette (zucchini) and red and yellow peppers (capsicum).  Crush or chop the garlic and finely dice the chilli.

Heat the oil in a pan and fry all the chopped vegetables on a medium heat for about 5 minutes to soften them.

Next, add the spices (the paprika and cumin) to the vegetables along with the tomato puree and the chopped tomatoes.

Chop the basil and add it to the pan (keeping some back to garnish the dish with later).  Season with plenty of salt and pepper and allow to simmer on the stove.  Once the tomato mixture is heated through and bubbling, remove it from the heat and spoon into two ovenproof dishes.  (You could always use one big one instead if you don’t want to make individual portions).

Make  two small wells in the tomato mixture and crack an egg into each one.   Pop the dishes into the oven for 7-8 mins or until the eggs are set.  I like mine to still have runny yolks so I take them out between 6-7 minutes.  Shakshuka, Moroccan Baked Eggs by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Vegetarian, SCD, Paleo, Whole30, Low Carb

Serve as they are or op with whatever garnish you like or Remove from the oven and garnish in any way you like – with a dollop of yoghurt, a drizzle of paprika oil or a sprinkling of herbs or rocket (arugula).

Shakshuka, Moroccan Baked Eggs by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Vegetarian, SCD, Paleo, Whole30, Low Carb

I like to sprinkle over some of the remaining basil, season with plenty of black pepper and top with  a handful of rocket (arugula).  An easy, delicious, hearty breakfast or brunch dish that will keep you full for hours.  It also makes a great ‘breakfast-for-dinner’ dish like my Chorizo & Butternut Squash Frittata or even Eggs Benedict.

Shakshuka, Moroccan Baked Eggs by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Vegetarian, SCD, Paleo, Whole30, Low Carb

 

Print Recipe
Shakshuka - Moroccan Baked Eggs Yum
Shakshuka, Moroccan Baked Eggs by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Vegetarian, SCD, Paleo, Whole30, Low Carb
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Shakshuka, Moroccan Baked Eggs by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Vegetarian, SCD, Paleo, Whole30, Low Carb
Instructions
  1. Preheat the oven to 200C (350F).
  2. Dice the onion, courgette (zucchini) and red and yellow peppers. Crush or chop the garlic. Finely dice the chilli.
  3. Heat the oil and fry all the chopped vegetables on a medium heat for about 5 minutes to soften them.
  4. Add the paprika and the cumin to the vegetables along with the tomato puree and the chopped tomatoes.
  5. Chop the basil and add to the pan (reserving some for garnish if desired). Season with plenty of salt and pepper
  6. Once the tomato mixture is heated through, remove from heat and spoon into two ovenproof dishes.
  7. Make 2 wells in each of the dishes and crack an egg into each one.
  8. Place the dishes into the oven and cook for 7-8 minutes (more if you don't like a runny yolk) or until the eggs are cooked through.
  9. Remove from the oven and garnish in any way you like - with a dollop of yoghurt, a drizzle of paprika oil or a sprinkling of herbs or rocket (arugula).
Share this Recipe

Allergy & Dietary Information for Shakshuka – Moroccan Baked Eggs

This Shakshuka recipe is Grain-Free, Gluten-Free, Refined-Sugar Free & Dairy-Free.  It’s also suitable for SCD (Specific Carbohydrate Diet), Vegetarian, Whole30, Low Carb, Primal & Paleo Diets.

See my Products Page for Ingredients & Bakeware that I recommend.

 

Pin it for laterShakshuka, Moroccan Baked Eggs by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Vegetarian, SCD, Paleo, Whole30, Low Carb

 

I'd be thrilled to hear any comments you have. I read each and every one and it means so much to me!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Awww, this looks so good and it kinda reminds me of my childhood. My dad is from Morocco so I would go there every summer when I was a child x

    Emma |

  2. Love all the different spices you have used to make your baked eggs. Nice that I can pick and choose what spices depending on who I am serving this to. Some may like it milder.

  3. I like the addition of courgettes. It’s good to get those veggies in where we can, isn’t it. Elinor x

  4. I always hear a lot about Moroccan baked eggs but never read into it. They look fantastic. Are they only for breakfast x

  5. This looks delicious! I’ve never tried making moroccan food before. I must try it as our meals are getting a bit bland!

  6. This looks so delicious! I can’t eat eggs right now because I have to get tested to allergies but whenever I’m able to do so, I’ll try this!

  7. What a hearty breakfast this would make! However, since we are all rushing out of the house in the morning, I will cook the veggies at night before I go to bed to save on time and still have this yummy moroccan baked eggs!

  8. Okay, the pictures sold me, I’m in. I like non traditional (American) breakfast recipes. So far, my favorite has been Chorizo, cheese, and eggs scramble because its so easy to make. This dish also looks easy so I’m giving it a try.

  9. Oh my gosh. I just made this dish the other night from another recipe that was just ok. I’ll have to try this one. The one problem I had was getting the eggs to cook.

  10. That looks so good! It’s a bowl packed with flavors. It’s full of lovely ingredients that anyone will enjoy!

  11. Oh my gosh! This looks amazing! I just printed the recipe out to try in the next couple nights. I do breakfast for dinner quite often and this looks like something even my picky hubby will love. I let ya know what he thinks about it.

  12. This looks fantastic! I absolutely LOVE onion, zucchini and red and yellow peppers in tomato sauce! Would be perfect dish to add to a brunch lineup!

  13. Oh my .. this looks amazing. I love shakshauka .. probably because it was the breakfast my husband made for us when we were first married.

  14. Mmmm…this gorgeous ethnic dish looks absolutely amazing! The colors are beautiful and I can tell from your images how tasty it is. I can hardly wait to make Moroccan Baked Eggs next week!