A twist from traditional Moroccan Shakshuka, my recipe boasts protein-packed beans and pops of cherry tomatoes, for a hearty and flavorful lazy weekend breakfast.
The Balkans are such a melting pot of cuisines, it’s astonishing! Invaded by empires, it surrendered with a certain grace and adopted the myriad of flavors and techniques embodying them over history. And like the cradle of my upbringing, I tend to blow with the wind.
I gravitate towards North African flavors quite a bit, I think it’s my love of all things smoky which makes it such a powerful influence. Hence, this gorgeous Moroccan Shakshuka with a twist, inspired by one of Jamie Oliver’s early shakshuka recipes. The secret is to let the beans bloom a little, they will then eagerly absorb the lovely juices and create the most wonderful creamy base for the poached eggs.
What you’ll love about this recipe
A traditional Moroccan Shakshuka asks for bell pepper, onions and toasting spices in a skillet. That is great, of course, but, wait! I am really not very keen on waiting for these veggies to soften up when I just want a breezy weekend breakfast. Incoming easy yet flavor delivering recipe!
The secret is to let the beans bloom a little, they will then eagerly absorb the lovely juices and create the most wonderful creamy base for the poached eggs 🍳.
- Packed with Protein: Cannellini beans add a satisfying heartiness and protein boost, making this shakshuka a well-rounded vegetarian meal.
- Rainbow on a Plate: The veggies create a vibrant base bursting with flavor and antioxidants.
- Smokey & Spicy: Harissa pesto elevates this dish with its unique blend of chilies, spices, and smoky notes.
- One-Pan Wonder: This entire recipe comes together in a cast iron skillet, making cleanup a breeze. I use this gorgeous cast iron casserole pan from Barbary & Oak.
Watch how to make moroccan shakshuka
Ingredients you’ll need
- Cannellini beans – any white cooked beans will work. I used store-bought, canned, and drained and rinsed them.
- Extra virgin olive oil – because that’s what I always use for my cooking.
- Fresh baby plum or cherry tomatoes – they impart additional freshness to this dish, but you can substitute with canned if you don’t have them to hand.
- Canned cherry tomatoes – in fact you can use canned chopped tomatoes, but it’s worth trying to find these because of the surprise pops as you eat, adding moreish juiciness to mop up with some morning rolls. Plus whole tomatoes tend to be slightly less processed than chopped tomatoes, and they can provide a richer flavor.
- Roasted red peppers – this is another worthy shortcut, it adds such wonderful depth and enhances the smokiness (I dream of Berber fire-camps).
- Rose harissa pesto – I improvised here, using half a jar of rose harrisa pesto because it’s such an easy and quick option to bring those Moroccan flavors to the party. Many recipes will bet on Ras-el-Hanout and I have made this with a rose Ras-el-Hanout often. But trust my shortcut, the flavors will not disappoint or stray far.
- Eggs – use free range large eggs and use more eggs if you have a large crowd to feed.
- Herbs – this is where you can be liberal with your choices. I chose mint and parsley as I grow them on my windowsill, but I feel like mint always goes well with North African flavors.
How to make moroccan shakshuka (step-by-step)
Time needed: 25 minutes
This vibrant Moroccan Shakshuka packs a protein punch with beans, while harissa pesto adds a smoky depth.
- Prep the ingredients
Slice and dice roughly the fresh tomatoes and set them aside. Drain and rinse the beans and peel the garlic clove.
- Bloom or pop the beans
In a cast iron skillet or enameled pan, brush olive oil and add the drained beans. Set the stove to medium to low heat to avoid burning. Stir gently, every now and then while you sip your morning coffee (or tea). The beans will open up and reveal their creamy centers.
- Simmer the tomatoes
Add the olive oil and the fresh tomatoes and simmer gently on moderate to low heat to break them down and soften a little. Tear a few roasted peppers and add thin strips to the skillet. Mix through and allow the flavors to meld together.
- Spice it up
Stir in the rose harissa pesto and season with salt and pepper to taste. Add the canned cherry tomatoes, popping some with the back of the spoon. Grate and mix through the garlic clove.
- Make Egg Wells
Gently create 5 wells in the tomato mixture using a spoon. Crack an egg into each well or separately into a bowl and pour them carefully.
- Cook the Eggs
Cover the pan with a lid and simmer for 5 minutes, or until the egg whites are set and yolks are cooked to your desired doneness.
- Garnish and Serve
Sprinkle with chopped fresh mint and parsley. Serve hot with crusty or soft bread for dipping.
Pro Tips
- Keep a beady eye on those yolks if you love perfectly runny yolks 🍳! Because that is the essence of a classic shakshuka!
- If your sauce gets a little dry, add a splash of water and mix well, just before you add the eggs. You want to create a little steam to poach those eggs to perfection!
- Use ripe tomatoes for the best flavor.
- Some recipes suggest to use a spoon to baste the egg whites with the hot tomato sauce while cooking for faster, more even cooking. But I found that if you keep the lid on and peep closely, the whites cook well while still leaving the creamy bright egg yolks runny.
Nutritional powerhouse
Of course the abundance of vegetables, spices and herbs makes this dish such a wholesome nourishing option. Lovely olive oil, garlic, chili, tomatoes and peppers carry tons of vitamins, healthy fats and antioxidants. Cooked tomatoes, aside from being vitamin A and C rich, are known to enhance the amount of lycopene absorbed. And eggs are an excellent protein source, not to mention vitamins and healthy fats too.
But for me, the hero here are the beans: such fantastic source of plant-based protein and fiber. Feed those friendly gut bacteria happy!
Servings
This recipe yields 4 portions, enough for a small family.
What to serve with shakshuka and how to store
- Pair your shakshuka with crusty, soft bread or sourdough for scooping up all the delicious sauce. I dove in straight from the pan, with some warm focaccia unbelievably YUM 😋!
- Add a dollop of Greek yogurt for a creamy and cooling touch.
- Serve it alongside a simple green salad for a well-rounded meal.
- Store leftover tomato-ey base in an airtight container. Enjoy leftover shakshuka base for breakfast the next day, but you want to cook fresh eggs though.
variations and substitutions
- This recipe is VEGETARIAN and gluten free.
- Go VEGAN: For a vegan option, omit the eggs and just serve with crusty bread for dipping.
- No Cast Iron? No problem! Use a large stainless steel frying pan or even a non-stick frying pan will work. Just remember the lid!
- Bean Swap: Swap cannellini beans for another white bean of your choice. You can use chickpeas, although you won’t get the creaminess you get with beans, so you just want to add them instead of trying to bloom or pop them.
- Spicier Shakshuka: Add a pinch of red pepper flakes for extra heat.
- No Harissa Pesto? Substitute with harissa paste (if you want to make it, I suggest this easy diy harissa recipe) or use a Moroccan spice mix (if you want to make your own, I suggest this homemade moroccan seasoning recipe), like I said Ras-el-Hanout is my go-to.
- More Veggies: Saute chopped peppers, onions, or spinach with the garlic for added flavor and nutrients.
So there you have it my lovelies: I hope you don’t mind that my Moroccan Shakshuka with Beans and Harissa Pesto puts a delicious spin on the classic dish. Packed with protein, fiber, and bold flavors, it’s a healthy and satisfying breakfast but could become a one-pan wonder for a delightful weeknight dinner!
- If you make my recipe, take a snapshot for your Instagram
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moroccan shakshuka FAQ
While the shakshuka is best enjoyed fresh, you can prepare the tomato base up to a day or two in advance. Reheat gently and cook the eggs before serving.
You can use a large skillet or frying pan instead, but a cast iron pan will retain heat better for even cooking.
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days.
Moroccan Shakshuka
Equipment
- 1 cast iron pan
- 1 Chopping board
- small bowls for cracking eggs in optional
- 1 wooden spoon
Ingredients
- 1 can canellini beans or 400g white beans, drained and rinsed
- 3-4 tbsp olive oil
- 1 clove of garlic minced
- 200 g fresh baby plum tomatoes diced
- 200 g canned cherry tomatoes
- 100 g roasted red pepper
- 2 heaped tbsp rose harissa pesto
- 5 eggs
- Freshly chopped mint and parsley for garnish
Instructions
Prep the ingredients
- Slice and dice roughly the fresh tomatoes and set them aside. Drain and rinse the beans and peel the garlic clove.
Bloom or pop the beans
- In a cast iron skillet or enameled pan, brush olive oil and add the drained beans. Set the stove to medium to low heat to avoid burning. Stir gently, every now and then for 5 minutes.
- The beans will open up and reveal their creamy centers.
Simmer the tomato base
- Add the olive oil and the fresh tomatoes and simmer gently for 5 minutes on moderate to low heat to break them down and soften a little. Tear a few roasted peppers and add thin strips to the skillet. Mix through and allow the flavors to meld together.
Add flavor
- Stir in the rose harissa pesto and season with salt and pepper to taste. Add the canned cherry tomatoes, popping some with the back of the spoon.
- Grate and mix through the garlic clove and allow to simmer for another 5 minutes. Add a splash of water here if the sauce gets too thick.
Cook the Eggs
- Gently create 5 wells in the tomato mixture using a spoon. Crack an egg into each well or separately into a bowl and pour them carefully.
- Cover the pan with a lid and keep simmering for 5 minutes, or until the egg whites are set and yolks are cooked to your desired doneness.
Garnish and Serve
- Scatter a handful or two of chopped fresh mint and parsley. Serve hot with crusty or soft bread for dipping.
Video
Notes
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