Moroccan Shakshouka With A Twist of Argan Oil

A very special dish from many regions of the Middle East and North Africa, this shakshouka has a special Moroccan twist with argan oil at the base.

It is traditionally served as a breakfast dish, however it is just as perfect for a light lunch, a side dish or dinner as well! Serve it with some fresh crusty bread, and even a green salad on the side if you wish. 

It is gluten free and dairy free, and can also easily be made vegan by leaving out the eggs. It will still taste absolutely scrumptious!


Shakshouka with argan oil base, naturally gluten free, dairy free and vegan


Shakshouka with argan oil base, naturally gluten free, dairy free and vegan

Shakshouka side dishes.


Shakshouka with argan oil, naturally gluten free and dairy free

Shakshouka breakfast.


Preparation time: 5-10 mins

Cooking time: 20 mins

Serves: 4 people


  • 2 tablespoons youforher pure culinary argan oil
  • 1 large red capsicum, chopped
  • ¼ teaspoon fine sea salt
  • 3 cloves garlic, pressed or minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes, reduce if you don’t like spicy
  • 1 large can (~794 grams) crushed tomatoes, preferably fire-roasted
  • 2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus additional cilantro or parsley leaves for garnish
  • Freshly ground black pepper, to taste
  • 5 to 6 large eggs (option to leave out for a vegan dish)
  • Crusty bread or pita, for serving



  1. Preheat the oven to 190 degrees celsius. Warm the oil in a large, oven-safe skillet (or oven-safe deep pan) on the stove over medium heat. Once simmering, add the capsicum and salt. Cook, stirring often, until the capsicums are tender, about 4 to 6 minutes.
  2. Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, about 1 to 2 minutes.
  3. Pour in the crushed tomatoes with their juices and add the cilantro. Stir and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavours time to meld.
  4. Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit in your skillet. Sprinkle a little salt and pepper over the eggs. (Note: this step is optional)
  5. Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centre when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)
  6. Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface. Top with fresh cilantro leaves and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.


Shakshouka with argan oil, naturally gluten free, dairy free and vegan


Inspired to do more unique dishes with pure argan oil? Check our Fish Mqualli Tagine recipe here