Moroccan Shakshuka

By McBride Sisters – January 24, 2024

Moroccan Shakshuka

The new comfort food — rich, cozy tomato sauce, full of warming spices that enhances the crisp, refreshing Pinot Gris and Sauvignon Blanc. Dip your bread in the sauce, sip your chilled glass of New Zealand wine and experience the beauty of this palate cleansing pairing.


  • 1, 28oz can of whole peeled tomatoes, crushed with your hands or a potato masher  
  • 1 small yellow onion, chopped
  • 3 garlic cloves, finely minced 
  • ½ teaspoon cinnamon 
  • 1 teaspoon smoked paprika 
  • ½ teaspoon turmeric 
  • ½ teaspoon garlic powder 
  • ½ teaspoon onion powder
  • 1 teaspoon cumin 
  • 1 teaspoon coriander 
  • 3 eggs, whole 
  • extra virgin olive oil 
  • parsley & toasted french bread for garnish 
  • kosher salt & fresh cracked pepper, to taste 


  1. In a wide cast iron pan or oven safe skillet on medium heat, add a tablespoon of extra virgin olive oil to a pan and let heat up.
  2. Add onions and let sauté soften for 3-4 minutes depending how hot your stove gets. Season with salt & pepper.
  3. Add garlic and sauté until fragrant, about 30-60 seconds.
  4. Add all spices and let the spices bloom. Stir to combine for about 60 seconds to 2 minutes.
  5. Add the tomatoes and let simmer/cook down for about 25 minutes. Taste to adjust seasoning.
  6. Preheat the oven to 350.
  7. One by one, crack eggs into a bowl
  8. Add pockets into your sauce and carefully place each egg into a pocket. Let cook in the oven for about 7-10 minutes until the white part of the eggs are set and the yolk is still runny!
  9. Garnish with parsley and some toasted french bread!