Moroccan Shakshuka (2024)

Published: Jan 27, 2023 · Modified: Feb 17, 2023 by Nicole Addison · This post may contain affiliate links · 1 Comment

This Moroccan shakshuka is loaded with veggies and is an easy gluten-free brunch option. It's the tastiest way to start the day!

Brunch is one of my favourite meals to spend with other people, and this Moroccan shakshuka is a dish I love to bring. For anyone who isn't familiar, shakshuka consists of veggies braised in tomato sauce, with a couple of eggs with cracked right in.

With the warm, runny yolks and savory veg, it's SO delicious served with crusty bread for dipping. And who doesn't love an extra serving of veggies at brunch?! If you've seen my veggie-packed oatmeal bake, then you know I do.

The origins of shakshuka are debated, but it's popular among Arabic and North African countries. Although in North America it's typically a breakfast or brunch dish, traditionally it is eaten in the evening. Personally, I enjoy it at all times of the day!

I am so passionate about getting to know other cultures through food, so after trying authentic shakshuka I knew I had to recreate it in my own kitchen. This is my spin on the classic dish- I hope you enjoy it!

Ingredients

Olive oil
Zucchini
Yellow onion
Garlic
Bell peppers
Kale or spinach
Cumin, onion powder, garlic salt, chili powder, paprika
Canned diced tomatoes
Feta
Eggs
Whole wheat bread (for serving)

Instructions

Add olive oil to a large skillet over medium heat. Once oil is hot, add onion and garlic to the pan and saute until fragrant (about 5 minutes). Add zucchini, bell pepper and spices, and saute for an additional 5 minutes until vegetables soften, stirring frequently.

Add diced tomatoes and bring to a simmer for 5- 10 minutes, then stir in spinach or kale and most of the feta, leaving a little for the top. Use a large spoon to create 6 small wells in the vegetables and crack and egg into each well.

Cover the pan and cook for 5-10 minutes until the eggs are cooked to desired firmness.

Top with sliced avocado, fresh herbs, salt, pepper and remaining feta. Serve warm with toast.

Substitutions and Variations

To make dairy-free: Omit the feta or use a dairy-free cheese.

To make gluten-free: Serve with gluten-free bread.

There are endless variations of shakshuka, including a green version that doesn't even use tomato. Have fun and play around with the types of veggies, cheese, and spices you use. Other chefs like to include other add-ins like fresh herbs, meats, potatoes, etc. Like I always say, use what you have and let your taste buds guide your cooking!

Equipment

Large skillet

Storage

This recipe is best enjoyed right after cooking, as the eggs with runny yolks don't store or reheat well.

Top Tip

To make brunch even easier, I recommend prepping all your veggies the night before, so when it's cooking time all you have to do is toss things into the pan.

Frequently Asked Questions

Are the yolks supposed to be runny or set?

Shakshuka is traditionally served with runny yolks, and this is my personal preference. But if that's not your thing, you can adjust the cooking time to a jammier or more set yolk.

What can you serve Moroccan shakshuka with?

It's pretty common to serve this dish with bread of choice, whether that's sourdough, pita or the whole wheat bread I always have on hand. Alternatively, you could pair it with a side like a quinoa salad.

More Brunch Recipes

PS. I love seeing my recipes in action! If you decide to make this Moroccan shakshuka, don't forget to snap a photo and tag me onInstagram- @nourishedbynicor leave a comment and rating below letting me know how you liked it!

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4 from 1 vote

Moroccan Shakshuka

This Moroccan shakshuka is loaded with veggies and is an easy gluten-free brunch option. It's the tastiest way to start the day!

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Breakfast, Main Course

Cuisine: African, Middle Eastern

Keyword: Breakfast

Servings: 4 people

Author: Nicole Addison

Ingredients

▢ 2 tablespoon olive oil
▢ 1 zucchini diced, about 2 cups
▢ ½ yellow onion diced, about 1 cup
▢ 1 clove garlic diced
▢ 2 medium bell peppers - 1.5 cups
▢ 1 large handful kale or spinach chopped, about 2 cups
▢ 1 teaspoon cumin
▢ ½ teaspoon onion powder
▢ ½ teaspoon garlic salt
▢ ½ teaspoon chili powder
▢ ¼ teaspoon paprika
▢ 28 oz can diced tomatoes 796mL
▢ ¼ cup feta
▢ 6 eggs
▢ Avocado optional, for topping
▢ Whole wheat toast for serving

Instructions

Add olive oil to a large skillet over medium heat. Once oil is hot, add onion and garlic to the pan and saute until fragrant (about 5 minutes). Add zucchini, bell pepper and spices, and saute for an additional 5 minutes until vegetables soften, stirring frequently.
Add diced tomatoes and bring to a simmer for 5-10 minutes, then stir in spinach or kale and most of the feta, leaving a little for the top.
Use a large spoon to create 6 small wells in the vegetables and crack and egg into each well. Cover the pan and cook for 5-10 minutes until the eggs are cooked to desired firmness.
Top with sliced avocado, fresh herbs, salt, pepper and remaining feta. Serve warm with toast.

Notes

*I have included the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget both your body and soul need nourishment!

Nutrition

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