Shakshuka with Spiced Tomato-Pepper Sauce and Feta

Why You’ll Love This Recipe

• One-skillet, weeknight-friendly, and on the table in about 35 minutes.
• Deep, cozy flavors from cumin, paprika, and slow-simmered tomatoes.
• Customizable heat and yolk doneness to suit everyone at the table.
• Perfectly scoopable with toast for a satisfying, no-fuss supper.

Grocery List

• Produce: 1 yellow onion, 1 red bell pepper, 4 garlic cloves, 1 bunch parsley
• Dairy: 6 large eggs, 3 oz feta cheese
• Pantry: Extra-virgin olive oil, tomato paste, crushed tomatoes (28 oz), ground cumin, smoked paprika, ground coriander, red pepper flakes, kosher salt, black pepper, sugar, crusty bread

Full Ingredients

For the Tomato-Pepper Sauce

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 red bell pepper, diced (about 1 1/4 cups)
• 4 garlic cloves, thinly sliced
• 1 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander (optional)
• 1/4 tsp red pepper flakes (optional)
• 1 can (28 oz or 800 g) crushed tomatoes
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sugar (optional, to balance acidity)

For the Eggs and Finish

• 6 large eggs
• 3 oz (85 g) feta cheese, crumbled (about 3/4 cup)
• 1/4 cup chopped fresh parsley
• 1 tbsp extra-virgin olive oil, for drizzling

For Serving

• 6 slices crusty country bread or sourdough, toasted

Step-by-Step Instructions

Step 1: Prep and set up

Gather a 12-inch skillet with a lid, a wooden spoon, and a small ladle. Dice the onion and bell pepper into small, even pieces for quick, even cooking. Thinly slice the garlic. Crack each egg into a small cup if you want easier, cleaner placement later. If you think you might finish the eggs in the oven, preheat to 375°F now.

Step 2: Soften the onion and pepper

Heat 2 tablespoons olive oil in the skillet over medium heat until shimmering. Add the onion and bell pepper with a pinch of salt and cook, stirring occasionally, until soft and lightly golden around the edges, 6–8 minutes. This slow softening builds sweetness that balances the tomatoes.

Step 3: Bloom garlic, tomato paste, and spices

Stir in the garlic and tomato paste and cook for 1 minute, stirring, until the paste darkens slightly. Sprinkle in the cumin, smoked paprika, coriander, and red pepper flakes. Cook for 30 seconds more, letting the spices bloom and become fragrant.

Step 4: Build and simmer the sauce

Pour in the crushed tomatoes. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar if your tomatoes are very tangy. Bring to a lively simmer, then reduce heat to maintain a steady, gentle bubble. Cook uncovered, stirring occasionally, until thickened and jammy, 10–12 minutes. You want the sauce to be thick enough that eggs will sit in shallow wells without sinking.

Step 5: Create wells and poach the eggs

Use the back of a spoon to make 6 shallow wells in the sauce. Gently slide an egg into each well. Lightly season the eggs with a pinch of salt. Reduce the heat to medium-low, cover, and cook until the whites are set but the yolks are runny, 5–7 minutes. For firmer yolks, go 7–9 minutes. If the whites are stubborn, transfer the skillet to the 375°F oven for 3–4 minutes to finish.

Step 6: Finish with feta and parsley

Remove from heat. Sprinkle the crumbled feta and chopped parsley evenly over the top and drizzle with 1 tablespoon olive oil. The creamy, salty feta and fresh herbs brighten the rich sauce and eggs.

Step 7: Toast and serve

Toast the bread while the eggs cook: 2–3 minutes per side in a dry skillet or 3–5 minutes in a toaster. Serve the shakshuka straight from the skillet. Scoop up a poached egg and plenty of sauce with toast, and enjoy immediately.

Pro Tips

• Use a wide, heavy 12-inch skillet so the sauce thickens quickly and the eggs have room to set evenly.
• Let the sauce get thick and jammy before adding eggs; thin sauce leads to overcooked eggs while you wait for the whites to set.
• For neat eggs, crack them into small cups first, then slide into the wells one by one.
• Adjust heat: keep it at medium-low once eggs are in to avoid tough whites and rubbery edges.
• Acidity check: if your tomatoes taste sharp, a small pinch of sugar or an extra drizzle of olive oil will round things out.

Variations

• Harissa Shakshuka: Stir 1–2 tablespoons harissa into the sauce with the spices for a deeper, spicier kick.
• Chickpea Boost: Add 1 cup drained, rinsed chickpeas to the sauce in Step 4 for extra protein and texture.
• Green Herb Twist: Swap parsley for a mix of parsley and cilantro, and finish with a squeeze of lemon for brightness.

Storage & Make-Ahead

Make the sauce up to 3 days ahead; cool and refrigerate in an airtight container, or freeze up to 2 months. Reheat the sauce gently until bubbling, then add and poach the eggs just before serving. Leftover shakshuka with eggs will keep 1 day in the fridge; reheat covered over low heat until warmed through (yolks will firm). Toast bread fresh for best texture.

Nutrition (per serving)

Approximate: 470 calories; 27 g fat (8 g saturated); 34 g carbohydrates; 6 g fiber; 16 g protein; 780 mg sodium. Based on 1 of 4 servings with 1 slice of bread. Nutrition will vary with bread and feta brand.