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Morocco Spiced Shakshuka

This Little Goat went to Morocco
  • This Little Goat went to Morocco


4-6 servings


35 minutes

active time

15 minutes


3 Tbsp extra virgin olive oil

1 medium yellow onion, diced 

1 red bell pepper, diced

1 28-ounce can crushed tomatoes (preferably fire-roasted)

1 Tbsp This Little Goat went to Morocco

Kosher salt 

Crushed red pepper flakes (optional)

1/2 cup chopped fresh dill, plus more for garnish

1/2 cup crumbled feta cheese

6 large eggs

Crusty bread or warm naan, for serving


Preheat the oven to 350 degrees.

Heat oil in a large cast-iron or oven-safe skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until tender, 10-12 minutes. Add crushed tomatoes, Morocco spice, 1 tsp salt and a pinch of crushed red pepper flakes, if desired. Stir to combine.

Continue cooking, stirring occasionally, allowing the sauce to thicken and flavors to meld, about 10-15 minutes more. Stir in the feta and dill and season to taste additional salt, pepper and Morocco spice, as desired.

Using the back of a wooden spoon, make six indents in the tomato sauce mixture. Crack eggs into the holes. Carefully transfer skillet to preheated oven and bake until the eggs are just beginning to set (with the yolks still runny), about 7-10 minutes.

Garnish with fresh dill and serve warm, with crusty bread or grilled naan for dipping!

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