📖 This recipe is in the book
The Imported Kitchen — every Takeout Kit classic plus my travel favorites: 22 recipes with the exact imported brands that make them taste real.
Get the Cookbook — $9.99 →
Want to Build Your Own Shakshuka Kit?
This Moroccan-inspired shakshuka goes beyond the basics with harissa, freekeh, and mint tea - the pantry staples that make it taste like a Marrakech riad breakfast instead of just eggs in tomato sauce.
- 🌶️ Harissa Spice Blend
The heat: Harissa is a North African chili paste that's smoky, garlicky, and complex - completely different from generic hot sauce. It transforms the tomato base into something deeply aromatic. A little goes a long way. - 🌾 Cracked Freekeh
The grain: Freekeh is young, fire-roasted green wheat with a smoky, nutty flavor unlike any other grain. Serve it alongside the shakshuka instead of bread - it soaks up the sauce beautifully and adds protein. - 🍵 Moroccan Mint Tea
The drink: No Moroccan breakfast is complete without sweet mint tea. This is a traditional gunpowder green tea blended with dried spearmint - brew it strong, pour from high, and serve with sugar. - 🍳 Cast Iron Skillet
The vessel: Shakshuka should be cooked and served in the same pan. A cast iron skillet holds heat perfectly and goes straight from stovetop to table - plus it gives you those gorgeous browned edges on the eggs. - 🫓 Pita Bread
The scoop: Warm pita is the traditional way to eat shakshuka - tear off a piece and use it to scoop up the spiced tomato sauce and runny egg yolk. Look for thick, pocket-style pita, not the thin flatbread kind.
Pro Tip: Crack the eggs into small wells in the sauce and cover the skillet for exactly 5 minutes. The whites should be set but the yolks should still be runny - that's the magic moment when you break them open and let them run into the sauce.
What is shakshuka?
Shakshuka, meaning “a mixture” in Arabic, originated during the Ottoman Empire and is now standard fare in Moroccan, Egyptian, Libyan, Tunisian, and Algerian kitchens. This Moroccan shakshuka recipe is traditionally served right in the cast iron pan or tajine it cooks in.
What is Freekeh?
Freekeh (pronounced free-kah) is young green wheat that's been roasted. It's an eastern Mediterranean grain with a subtle smoky flavor and a pleasantly chewy texture, and like quinoa, it's high in protein and fiber.
How Do You Make Shakshuka With Freekeh?
Shakshuka is best known as a brunch dish, but it works just as well for dinner. You'll need tomatoes, peppers, onions, garlic, and spices like cumin and paprika. Cook them down together into a thick sauce. Then make small wells in the sauce, crack eggs into them, and let the eggs poach until they're done the way you like them.
Serving shakshuka
Serve it with a side of freekeh. Its smokiness goes well with the tomato sauce and soft eggs. Garnish with fresh cilantro or parsley, put out warm crusty bread for the sauce, and pour a hot cup of mint tea on the side.
More recipes
For more Middle Eastern recipes, check out Middle Eastern Recipes. If you're looking for quality Mediterranean ingredients, visit Mediterranean Supergrains.
Moroccan Shakshuka Recipe
Equipment
- 1 Cast iron skillet optional
Ingredients
- 1 cup Cracked freekeh
- 26 oz Chopped tomatoes
- 14 oz Roasted red peppers
- 3 tablespoon Harissa spice blend
- 2 tablespoon Coriander
- 2 tablespoon Parsley (chopped)
- 1 teaspoon Thyme (finely chopped)
- ¼ cup Onion
- 1-2 tablespoon Olive oil
- 2 cloves garlic (minced)
- 2 Bay leaves
- Sea salt (to taste)
- Pepper (to taste)
Proteins (choose 1):
- 4-6 Eggs
- 1-2 cups Chickpeas
Optional:
- 2-4 Pitas (toasted)
- ½ cup Feta cheese (crumbled)
Drink Pairing:
Instructions
Cook Freekeh & Prep
- In a medium saucepan, bring 1.75 cups of water to a boil. Stir in cracked freekeh, reduce heat to low, cover, and simmer for 20 minutes.
- Open roasted red peppers, drain, rinse and cut into bite size pieces.
- Finely chop half of a medium onion (about ½ cup).
Sauté Onions
- Slowly warm 1-2 Tbsp. of olive oil in a large cast iron skillet or sauté pan on medium heat.
- Add the chopped onions and sauté for 3-5 minutes until translucent.
Add Red Pepper
- Add the roasted red pepper and garlic and sauté for 2 minutes until softened.
Add Tomatoes & Spices
- Add the chopped tomatoes, harissa spice blend, coriander, half the parsley, and thyme. Stir well, and arrange the bay leaves on top. Season with salt and pepper.
- If using chickpeas, add them now and simmer the shakshuka on low heat, covered, for 10-15 minutes. Note: if you're adding eggs you can skip this step and continue to step 5.
Poach the Eggs
- One by one, crack each egg into a small bowl, use the back of your cooking spoon to carve well-spaced holes in the shakshuka, and place each egg in a hole.
- Cover the pan and allow eggs to simmer on mediumlow for about 10 minutes until the egg whites have set.
Plate & Enjoy!
- Remove bay leaves and serve with cooked freekeh.
- (Optional) Top with crumbled feta cheese and enjoy with toasted pita.
- Enhance your experience with a Moroccan music playlist (takeoutkit.com/playlists).
- "Besseha!" – Bon appétit!
Still hungry? Check out our other recipes here.
Get the Cookbook
Every Takeout Kit recipe — in one book
22 authentic recipes across 6 regions, each with the exact imported brands that make them taste real. Instant PDF, free updates forever.
