Shakshouka - Moroccan Baked Eggs Recipe (2024)

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Breakfast

Cuisine: Moroccan

4.67 from 3 votes

• ▢ 3 tablespoons olive oil
• ▢ 2 rashers bacon diced into cubes
• ▢ 1 onion red or brown, roughly diced
• ▢ 1/2 long red chilli finely diced
• ▢ 1 medium red pepper capsicum/bell pepper, sliced or diced
• ▢ 1/2 teaspoon salt
• ▢ 1 clove garlic chopped
• ▢ 3 button mushrooms sliced
• ▢ 1/2 teaspoon ground cumin
• ▢ 1/2 teaspoon paprika
• ▢ 1/2 teaspoon ground coriander seed powder
• ▢ 1/2 tablespoon oregano leaves parsley or thyme can be used instead, dried or fresh
• ▢ 1/2 teaspoon turmeric powder optional - alternatively, use 1+ 1/2 teaspoons of pre-mixed Moroccan spice mix
• ▢ 1.5 cups diced tomatoes tinned or fresh
• ▢ 4-6 eggs free-range
• ▢ Fresh parsley and/or coriander cilantro, roughly chopped

• In a deep frying pan, heat a teaspoon of olive oil over medium-high heat and add the bacon. Cook until crispy, then remove to a bowl but reserve the fat in the frying pan.

• Add the remaining olive oil. Add the onions, chilli and peppers and sauté for 3-4 minutes, until slightly softened. Season with salt and add the mushrooms and garlic. Cook for a minute, stirring. Then add back the bacon and spices, stir for 30 seconds allowing the aromas to be released. Add the tomatoes, stir and cover with the lid. Cook on medium-low heat for 10-12 minutes, giving it a stir a few times.

• Using a spoon, make small wells in the tomato mix and crack an egg into each, letting the egg whites spill over the edges. Sprinkle each egg yolk with a little salt and pepper, cover with a lid and cook on medium-low heat until the egg whites settle and firm up but the egg yolks remain gooey, about 5 minutes. It’s very easy to overcook the eggs this way, so it’s best to leave them slightly under-cooked as they will keep cooking while getting served.

• Serve the eggs in the cooking dish sprinkled with some fresh parsley and coriander.