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Classic Shakshuka with Feta

Shakshuka with feta simmers eggs in a spiced tomato sauce made with onion, bell pepper, paprika, and cumin. Cook the eggs covered in a 12-inch skillet until the whites are fully set and the yolks reach 160°F.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 0.75 tsp kosher salt
  • 3 cloves garlic minced
  • 1 tsp paprika
  • 0.5 tsp ground cumin
  • 0.25 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 0.25 tsp black pepper
For the eggs and topping
  • 4 oz feta cheese crumbled
  • 6 eggs large
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

Cook the sauce
  1. Heat the olive oil in a 12-inch skillet over medium heat.
  2. Add the onion, bell pepper, and salt; cook for 8–10 minutes, stirring occasionally, until the vegetables are softened.
  3. Stir in the garlic, paprika, cumin, and red pepper flakes; cook for 30 seconds, until fragrant.
  4. Stir in the crushed tomatoes and black pepper, bring to a gentle simmer, and cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens.
Poach the eggs and finish
  1. Sprinkle the feta over the sauce.
  2. Make 6 small wells and crack an egg into each well.
  3. Cover the skillet and cook for 8–12 minutes, until the whites are fully set and the yolks reach 160°F.
  4. Sprinkle with parsley and serve hot.

Notes

For the most even cooking, make the wells wide enough to hold the eggs without breaking the yolks. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cooked eggs can become rubbery. For a dairy-free version, omit the feta or use a dairy-free feta alternative.