I had no clue about this! Full recipe

 

Why Shakshouka is a great “I had no clue” dish

Shakshouka (or shakshuka) is a wonderfully flavourful dish: a base of sautéed peppers, onions, garlic, spiced tomato sauce, into which eggs are cracked and gently poached until set. It’s vibrant, comforting, and great for breakfast, lunch or dinner. It has roots in the Maghreb / Ottoman North Africa region. ويكيبيديا
Because it uses accessible ingredients (tomatoes, onions, peppers, eggs, spices) yet produces restaurant-quality flavour, it’s ideal for branching out into something new.

Also, since you’re in Fès / Fès-Meknès (Morocco), it ties nicely into North African cooking, so you have a cultural connection—which can make it more fun and meaningful.

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Yield & Timing

• Serves: ~4 people (as a main dish, with bread or flatbread)

• Prep time: ~10-15 minutes

• Cook time: ~20-25 minutes

• Total time: ~30-40 minutes

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Ingredients

Here’s what you’ll need. Feel free to tweak quantities a little for your taste or local availability.

Sauce/Base

• 2 tablespoons (≈30 ml) olive oil

• 1 medium onion, finely chopped

• 1 red bell pepper (or green + red mix), chopped (≈ 200 g)

• 2-3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon sweet paprika (or smoked paprika for extra flavour)

• ¼ teaspoon cayenne pepper or chilli flakes (optional, for heat)

• 1 can (≈400 g) diced tomatoes or 4-5 fresh tomatoes, chopped (when in season)

• 2 tablespoons tomato paste (≈30 g) – gives body and richness

• Salt & pepper to taste

• Optional: a pinch of sugar to balance acidity (if using fresh or canned tomatoes)

Eggs & Finish

• 4 large eggs

• Fresh herbs (like chopped parsley or coriander/cilantro) for garnish

• Optional: crumbled feta, goat cheese or a little local cheese for topping

• Lemon or lime wedges for serving

• Good quality bread or flatbread for dipping and serving

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Equipment

• Large skillet or wide shallow pan with lid

• Wooden spoon or spatula

• Knife & chopping board

• Measuring spoons, cups

• Optional: Oven (if you want to finish in oven instead of stovetop)

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Step-by-Step Method

1. Pre-prepare & breathe

Before you begin cooking, have your ingredients chopped and ready: onion, pepper, garlic, tomatoes (if fresh). It helps everything move smoothly, especially once things start heating up.

Heat your skillet over medium heat and add the olive oil. Let the oil warm gently — you’ll see it shimmering but not smoking.

2. Sauté the aromatics

Add the chopped onion to the skillet. Sauté for ~3-4 minutes until the onion becomes translucent and just starting to colour. Then add the bell pepper pieces, and sauté ~4-5 minutes more until the peppers soften a bit.

Add the minced garlic, and stir for ~30 seconds until fragrant (be careful not to burn it). At this stage, you should have soft onions/peppers with garlic floating in oil — a nice aromatic base.

3. Add spices & build flavour

Stir in the ground cumin, sweet paprika, and cayenne/chilli flakes (if using). Let the spices toast gently in the oil for ~30 seconds to release their aroma. This step is key: toasting spices in oil helps release their flavour into the dish.

4. Add tomatoes & tomato paste

Pour in the diced tomatoes (or fresh chopped tomatoes) and add the tomato paste. Stir well to combine everything. At this stage, reduce heat slightly, and simmer the mixture for ~5-8 minutes so it thickens, the flavours meld, and the sauce starts to reduce.

Season with salt and pepper to taste. If the tomatoes are very acidic, add a small pinch (¼ tsp) of sugar to balance.

5. Create egg wells & cook eggs

Once the sauce has thickened a little and the mixture is bubbling gently, use your spoon or spatula to create four shallow wells (indentations) in the sauce.

Crack one egg into each well. Important: Try to keep the yolks intact for visual pleasure.

Cover the skillet with a lid, lower heat to low-medium, and let the eggs poach in the sauce for ~5-8 minutes, or until the whites are set but yolks are still runny (or to your desired firmness). The lid helps trap steam so the top of the eggs cook evenly without overcooking the yolks.

If you prefer firmer yolks, cook a little longer (10 minutes) or finish in a 190 °C oven for 3-4 minutes.

6. Finish & garnish

Once the eggs are cooked to your liking, remove from heat. Garnish with chopped fresh parsley or coriander/cilantro, and if you like, sprinkle some crumbled feta or local cheese over the top. Serve hot with lemon or lime wedges on the side — the citrus squeezed over gives a delightful fresh lift.

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Why It Works & What to Watch

• The sautéed onions and peppers provide sweetness and texture; the garlic adds depth.

• Toasting the spices in oil helps release their essential oils and aroma, giving the dish a richer flavour.

• The tomato paste adds body and thickness to the sauce; the diced tomatoes give freshness and acidity.

• Cooking the eggs in the sauce means the flavour of the sauce infuses the eggs, and you have a one-pan dish.

• Serving with bread or flatbread allows you to mop up the sauce and yolk.

Watch out for:

• Sauce that’s too watery → make sure you reduce it sufficiently before adding eggs.

• Yolk overcooked → monitor timing and heat carefully.

• Spices burnt → if oil is too hot, spices burn quickly; keep oil moderate.

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Serving Suggestions & Accompaniments

• Serve the shakshouka directly in the skillet or transfer to a shallow serving dish.

• Offer warm bread, flatbread, or khobz (Moroccan bread) alongside to scoop up the sauce and eggs.

• For a fuller meal, add a side salad (tomato & cucumber, olive oil & lemon) or roasted vegetables.

• For brunch, top with a little crumbled cheese and serve with fresh mint tea or coffee.

• For a Moroccan twist, you might serve with olives, preserved lemon slices, or a side of harissa for extra heat.

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Variations & Local Adaptation

Variations

• With sausage or merguez: Add cooked sausage slices on top of sauce before adding eggs.

• Green shakshouka: Use green peppers, spinach, zucchini and green tomatoes instead of red ones.

• Cheese version: After eggs set, sprinkle a handful of crumbled feta or goat cheese and cover briefly to melt.

• Spicy version: Add harissa, chopped jalapeños, or smoked paprika for depth and heat.

• Vegetarian/vegan version: Skip the eggs and add chickpeas or firm tofu cubes; finish with vegan cheese or nutritional yeast for savouriness.

Adaptation for Fès / Morocco

• Use a good Moroccan olive oil for the sauté step — the flavour difference shows.

• Choose fresh local peppers or tomatoes from the market when in season.

• If you have access to traditional spices like ras el hanout or a Moroccan chilli blend, you could add ~¼ tsp for a local flavour twist (but keep base flavour balanced).

• Serve with warm khobz and perhaps a side of fresh figs or citrus salad for breakfast or brunch.

• If your skillet or oven setup is basic, you can finish eggs by placing skillet in preheated oven (190 °C) for 3-4 minutes instead of using a lid ensures even cooking.

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Troubleshooting & Common Questions

• My sauce is too watery: Simmer longer before adding eggs; use tomato paste to thicken; drain excess tomato juice if using very juicy tomatoes.

• Egg whites are still runny / yolks too soft: Cover longer, lower heat slightly; or finish under lid/oven for a minute longer.

• Spices are bland / not flavourful: Make sure you’re toasting spices in oil and your spices are fresh. Consider adding a pinch more salt or a splash of lemon.

• Sauce too spicy or too mild: Adjust spice (cayenne/chilli) to your preference; mild version skip cayenne and use sweet paprika.

• Sticking pan or burnt bits: Use a good non-stick or well-seasoned skillet; keep oil sufficient and heat moderate; stir onions/peppers before adding tomatoes to avoid burning.

• Leftovers: You can reheat gently on stovetop; eggs will firm up more though. Sauce can be stored and reused with fresh eggs next day.

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Nutritional & Health Notes

• A balanced dish: vegetables (peppers, tomatoes), protein (eggs), healthy fats (olive oil).

• For lighter version: Use fewer eggs or smaller portion; reduce oil slightly but maintain flavour.

• For extra nutrition: Add spinach or kale into the sauce when adding tomatoes.

• If you’re reducing carbs: Serve without bread or choose low-carb flatbread substitute.

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Final Thoughts

If you’re looking to try something you “had no clue about”, then making shakshouka is a great move: it bridges familiar and new flavours, is fairly simple, yet delivers bold taste. The rich tomato-pepper sauce paired with gently poached eggs is comforting, visually appealing, and satisfying.

Once you master the basic version above, you’ll find yourself playing with variations—adding sausage, greens, different cheeses, spices—all while keeping the core technique the same. And since you’re in Morocco, you can lean into local produce and flavours while keeping the essence of the dish.

If you like, I can provide a printable version of this recipe, fully formatted, convert measurements to metric (grams & millilitres) and include two bonus variations (sausage shakshouka + green vegetable shakshouka) for you to try. Would you like me to prepare that?