Recipes

Shakshuka Moroccan Spiced Eggs

Serves 4

| Prep Time: 5 mins

| Cook Time: 20 mins

| Total Time: 25 mins

You may need: Dried Garlic Powder

Discover The Recipe

Whoever thinks eggs can't provide a quick, satisfying (dinner) meal has never tried Shakshuka, a North African dish made of eggs poached in a pleasantly spiced tomato sauce. Traditionally a one skillet breakfast, Shakshuka Moroccan spiced eggs is easy to make in large batches. Prepare the tomato base to freeze then reheat and top with eggs, for quick weeknight meals or a late night snack. Our versatile, Moroccan-inspired Casablanca Blend provides authentic savory-smoky notes to infuse Moroccan flavors in any dish.

This simple recipe takes 20 minutes from start to finish and can easily scale to make a meal for one or six. If you like spicy heat, dice up and add jalapeños or fresno peppers. For a mild version, use a red bell pepper. Want a heartier meal? Add chopped sausage or shredded chicken. Think of Shakshuka as a canvas ready for your creativity. Serve this dish to friends for an at-home brunch they will be raving about!

Ingredients

  • 1 medium onion, thinly sliced

  • 1 can (14.5 oz) diced tomatoes

  • 2 cloves of garlic, thinly sliced

  • 1 red bell pepper, chopped

  • 1 jalapeño, seeded then diced (optional)

  • 2 tbsp of olive oil

  • 2 tbsp Piquant Post Casablanca Blend

  • 1 tbsp salt (optional)

  • 4-6 eggs

  • Handful of cilantro, roughly chopped, for garnish

  • Crusty bread, for mopping up sauce (optional)

Notes

For a heartier meal, add in shredded chicken, sliced or crumbled sausage, tofu, or another protein.

If you prefer eggs with a harder yoke, add 3-5 mins to the cooking time.

Adding more guests to your meal? We've cooked a dozen eggs with the recipe ingredients listed here. Grab a wide pan and crack the eggs so that they touch but don't overlap the egg whites too much.

Top with feta cheese for a slightly saltier but yummy option.

Instead of crusty bread, try serving with pita slices or over a bowl of couscous or quinoa.

Why use canned tomatoes instead of fresh ones? Well, we're the biggest fans of ripe tomatoes during the peak of summer. However, the year-round tomatoes you can find in supermarkets are generally bland (at best) due to having been picked before they were ripe and shipped for thousands of miles. Canned tomatoes on the other hand are picked at their peak ripeness and usually canned right away. So, on average, you get a much better flavor from canned tomatoes than supermarket tomatoes. The exception being a couple months during the hot months of summer when local, ripe tomatoes abound.

Instructions

Pre-heat oven to 350 degrees. Chop all vegetables. Heat oil in an oven-proof skillet or saucepan on Med-High until oil shimmers. Add the onion, jalapeño, and red bell pepper.

Add the Casablanca spice blend and stir to distribute. Add the can of tomatoes and stir. Reduce heat to Med and allow the sauce to simmer.

Alternatives & Substitutions

  • Our versatile Moroccan spice blend provides an authentic set of flavors to make many Moroccan dishes, including Shakshuka. We chose to include smoked paprika in our blend which lends a subtle smoky aroma and flavor to any dish.

  • Looking for a vegan alternative? Try out Moroccan lentil carrot soup recipe.

  • Another good use of our Casablanca blend is to make lamb or beef Kefta - essentially minced meat skewers. Use 1 tbsp of our spice blend per pound of ground beef or lamb in place of the dried spices in the linked recipe.

  • Try our vegan Smoky Eggplant and Tomato Zaalouk recipe. Perfect as an appetizer or customize it with diced grilled chicken, steak, lamb, or cooked sausage for a heartier dish.

  • You can also use the spice blend as a rub on meat and prepare it however you like: especially lamb, beef or chicken.

  • Don't forget to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

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