Moroccan · Breakfast
Moroccan Shakshuka with Preserved Lemon
A Moroccan-leaning shakshuka where eggs are poached in a spiced tomato-and-pepper sauce sharpened with slivers of preserved lemon and finished with olives and coriander. The preserved lemon gives it a tangy lift that sets it apart from the usual version — a brilliant one-pan brunch.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 3
- Level
- Easy
Ingredients
- 4 ripe tomatoes, chopped (or 1 tin)
- 2 red peppers, sliced
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chilli
- 1 preserved lemon, rind slivered
- 1 handful green olives
- 5 eggs
- 3 tbsp olive oil
- 1 bunch coriander, chopped
- Salt and pepper
Method
- 1
Soften
Cook the onion, peppers and garlic in olive oil until soft, then add the spices.
- 2
Build the sauce
Add the tomatoes and simmer 12 minutes to a thick, jammy sauce.
- 3
Add lemon and olives
Stir in the preserved lemon and olives and season.
- 4
Make wells
Make hollows in the sauce and crack in the eggs.
- 5
Poach
Cover and cook gently until the whites set but the yolks stay soft.
- 6
Serve
Scatter with coriander and serve from the pan with bread.
Chef's tips
- Reduce the tomato sauce well before adding the eggs, or it turns watery.
- Use only the preserved lemon rind for a clean, bright tang.
- Cover the pan to set the whites while keeping the yolks runny.
Frequently asked questions
How is this different from regular shakshuka?
The preserved lemon and olives push it firmly toward Morocco, adding a salty-tangy dimension the standard tomato-pepper version doesn't have.
Can I make the sauce ahead?
Yes — the sauce keeps for days and reheats well. Just bring it up to a simmer and add fresh eggs to poach.