Moroccan Eggs | Shakshouka

I love making these Moroccan eggs for breakfast when we have guests – you do not have to watch over them constantly and they never fail to please. I use my tagine to make them and have discovered that the concept for this dish originated in Tunisia. The cumin is key to the flavour of the tomatoes.

Moroccan Eggs
Moroccan Eggs

Moroccan Eggs
  • 15mls oil
  • 1 onion, finely chopped
  • 5mls cumin seeds
  • 15mls ground cumin
  • 1 tin chopped tomatoes
  • 1 tin cherry tomatoes
  • 2 eggs per person
  1. heat the oil in a tagine
  2. add the onions and cook until soft
  3. add the cumin and mix in well
  4. add the tinned tomatoes and heat
  5. add the eggs and cover for 5 - 7 minutes until they are done to your liking

Click on the links for conversions and notes.

Ginger Beer Bread
Lavender and Lime Signature

Top of Page

16 thoughts on “Moroccan Eggs | Shakshouka

  1. I will definately give these a go – max and tricky would just love these on a Sunday morning for breako’s … with fresh crusty rolls to dunk in …. Fab recipe xxxx Have an awesome day all xxxxx

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.