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Finished shakshuka served in a bowl with a poached egg on top, garnished with fresh herbs and accompanied by toasted bread.

Shakshuka

A comforting, spiced Shakshuka with tender eggs and tangy feta, perfect for brunch or dinner.
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Course: Breakfast, Brunch
Cuisine: Mediterranean, Middle Eastern
Keyword: easy brunch, eggs in tomato sauce, feta recipes, shakshuka
Prep Time: 10 minutes
Cook Time: 20 minutes
Simmer Time: 8 minutes
Total Time: 38 minutes
Servings: 4
Calories: 280kcal
Cost: $10

Ingredients

  • 2 tablespoons olive oil for sautéing vegetables
  • 1 medium white or yellow onion diced (adds sweetness)
  • 1 large red bell pepper diced (for color and flavor)
  • 4 cloves garlic minced (for aromatics)
  • 1 ½ teaspoons ground cumin warm spice
  • 1 ½ teaspoons smoked paprika smoky flavor
  • ¼ teaspoon crushed red pepper flakes optional heat
  • 1 28-ounce can whole tomatoes with juices (for sauce)
  • Fine sea salt to taste
  • Freshly-ground black pepper to taste
  • 6 large eggs room temperature for even cooking
  • 3 ounces crumbled feta cheese tangy topping
  • Chopped fresh cilantro for garnish

Instructions

  • Heat the olive oil in a large sauté pan over medium-high heat.
  • Add the diced onion and bell pepper, cooking for about 5 minutes until softened and lightly golden.
    Chopped onions, red and green bell peppers, and celery with spices in a cast-iron skillet, ready to be sautéed.
  • Stir in the minced garlic, ground cumin, smoked paprika, crushed red pepper, salt, and black pepper, cooking for 2 minutes until fragrant.
  • Pour in the canned tomatoes with their juices, breaking the tomatoes gently with a wooden spoon as you stir.
    Diced tomatoes and tomato paste added to the sautéed vegetables in a skillet, with seasonings visible.
  • Bring the mixture to a simmer, then reduce heat to medium-low and cook for 8 minutes, stirring occasionally, until the sauce thickens slightly.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Make six small wells in the sauce and gently crack one egg into each well.
    Three raw eggs being cracked into the tomato and vegetable mixture in a cast-iron skillet.
  • Sprinkle half of the crumbled feta evenly over the eggs and sauce.
  • Cover the pan and cook for 3–4 minutes for runny yolks or 5–6 minutes for slightly set yolks.
  • Remove the lid, sprinkle the remaining feta and chopped cilantro over the top, and serve immediately with toasted bread.

Notes

Serve this shakshuka straight from the pan with crusty bread for dipping. The spicy, tangy tomato base and soft eggs make every bite cozy and satisfying.

Nutrition

Serving: 1Serving | Calories: 280kcal (14%) | Carbohydrates: 15g (5%) | Protein: 15g (30%) | Fat: 18g (28%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 185mg (62%) | Sodium: 420mg (18%) | Potassium: 700mg (20%) | Fiber: 4g (17%) | Sugar: 9g (10%) | Vitamin A: 35IU (1%) | Vitamin C: 65mg (79%) | Calcium: 120mg (12%) | Iron: 3mg (17%)
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