Authentic Moroccan Shakshuka

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A vibrant, spiced dish of poached eggs in a tomato-chorizo stew, flavored with saffron, paprika, and preserved lemons. A hearty breakfast or brunch option with a North African twist. This moroccan-inspired one pot ready in about 50 minutes pairs chopped tomatoes, diced chorizo, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, chopped tomatoes
• 8 oz, diced chorizo
• 1, diced onion
• 3 cloves, minced garlic
• 1, diced bell pepper
• 1/2 tsp saffron threads
• 1 tbsp paprika
• 1 tsp cumin
• 1.5 tsp salt
• 2 tbsp olive oil
• 6 eggs
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz diced chorizo and cook for 5 minutes until browned and crispy. Remove and set aside.
2. Step 2: Add 1 diced onion and 3 minced garlic cloves to the skillet. Cook for 3 minutes until softened. Stir in 1 diced bell pepper, 1.5 lbs chopped tomatoes, 1 tbsp paprika, 1 tsp cumin, 1.5 tsp salt, and 1/2 tsp saffron. Simmer for 20 minutes until the sauce thickens.
3. Step 3: Return the chorizo to the skillet. Create 6 small wells in the sauce and crack 6 eggs into each well. Cover the skillet and cook for 8-10 minutes until the egg whites are set but the yolks remain runny.
4. Step 4: Garnish with fresh parsley and serve immediately, optionally with crusty bread or harissa on the side.