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Easy Moroccan Shakshuka

Easy Moroccan Shakshuka

This one skillet vegetarian dish combines a tomato-based simmering sauce and eggs for a quick meal perfect for any time of day.
Cook Time 10 mins
Course Main Course
Servings 4


  • 1 skillet with lid


  • 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


  • 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.
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