Easy Moroccan Shakshuka
Weeknight cooking has never been easier than with one of my favorite pantry staples. Easy Moroccan Shakshuka is the perfect dish for Meatless Monday or any night of the week when you want a hearty and healthy dinner on the table in a hurry.
I love having one dish vegetarian recipes, such as my Roasted Ricotta Stuffed Bell Peppers. Not only does this one pan meal come together effortlessly, but you will also love how customizable and interactive it is. With just a handful of ingredients you will have dinner on the table in less than 30 minutes.
Ingredients
Having a well-stocked pantry makes pulling together healthy meals a breeze like this Easy Moroccan Shakshuka. Sometimes it just takes a favorite sauce to tie everything together.
- Mina Shakshuka Sauce – This is made from all natural ingredients that combines ripe tomatoes, roasted peppers, aromatics like onion and garlic, herbs, and their secret family blend of six spices. It allows you to create this traditional dish in just minutes while being Non-GMO, Keto, Vegan, Gluten Free, and Kosher. It makes creating shakshuka at home easy any time of day!
- Large Eggs – Shakshuka is traditionally served with eggs that are gently simmered and poached in the sauce. There is nothing better than the combination of molten yolk and tangy, warm spiced tomato sauce.
- Crusty Bread – This sauce is begging for dipping. Crusty bread is a must to sop up every last bite.
- Cilantro or Parsley – Give your shakshuka a fresh, herbaceous burst. Either herb is a great addition to finish off your skillet.
- Cubed or Sliced Avocado – Finish off your dish with the addition of a little fresh avocado for a creamy bite.
- Crumbled Feta – Optional, but the salty tang of the feta is a great accent to the slight sweetness of the tomatoes in the sauce.
How to Make Easy Moroccan Shakshuka
Whether you’re looking for the ultimate brunch dish, or an easy breakfast, lunch, or dinner, making shakshuka at home has never been more attainable than with Mina Shakshuka Sauce. While making shakshuka from scratch can take up to an hour, using Mina Shakshuka Sauce makes this the ultimate anytime meal.
Time needed: 15 minutes
Open that jar of sauce, and from skillet to table you only need about 15 minutes.
- Simmer
Pour the shakshuka sauce into a large skillet over medium heat and allow it to come to a simmer.
- Crack
Once the sauce is simmering, creating wells for your eggs, using the back of a spoon. Crack your eggs into the wells. Allow the eggs to gently poach in the simmering sauce for one minute.
- Cover
Cover your skillet with a lid. Let the eggs cook until the whites are set, and the yolk is cooked to your desired level of doneness, 2-3 minutes.
- Top it Off
Garnish your shakshuka with your desired toppings, such as fresh cilantro or parsley, feta, or avocado.
- Dinner is Served
Serve your shakshuka with crusty bread for dipping. Enjoy!
Variations
- Gluten Free – Mina Shakshuka sauce is Gluten Free. This dish can be made totally Gluten Free by substituting the crusty bread with your favorite Gluten Free Bread.
- Dairy Free – Mina Shakshuka sauce is also Dairy Free. Use Dairy Free feta or garnish with your favorite toppings to keep this dish Dairy Free.
Equipment
Easy Moroccan Shakshuka truly is the ultimate one skillet meal. You will want to pick a skillet that is wide enough to accommodate your eggs without crowding them so they don’t run together. You will also want to pick a skillet that has a lid.
Top Tip for Easy Moroccan Shakshuka
The simmering shakshuka sauce combined with the steam created from putting a lid on your skillet gently poaches the eggs. Make sure that you don’t allow the sauce to ever come to a full boil. This will ensure you have tender eggs perfectly cooked every time.
Easy Moroccan Shakshuka
Equipment
- 1 skillet with lid
Ingredients
- 16 oz Mina Shakshuka Sauce
- 4 large eggs
- crusty bread for serving
- Toppings (optional): parsley, cilantro, feta, cubed or sliced avocado
- salt and pepper to taste
Instructions
- Pour the shakshuka sauce into a large skillet over medium heat. Bring to a simmer.
- Once the sauce is simmering, use the back of your spoon to create wells for the eggs. Crack the eggs into the wells.
- Allow the eggs to cook in the simmering sauce for 1 minute uncovered.
- Cover the pan with a lid and let the eggs cook for 2-3 minutes, or until the whites are set and the yolk is cooked to your desired level of doneness.
- Garnish with fresh parsley or cilantro, crumbled feta, and avocado.
- Serve with crusty bread.
