Shakshuka with Feta in Spiced Tomato-Pepper Sauce

Why You’ll Love This Recipe

• One-skillet, weeknight-friendly brunch or dinner that’s on the table in 45 minutes.
• Bright, gently spiced tomato–pepper sauce with cumin and smoked paprika for deep, cozy flavor.
• Creamy feta and fresh herbs add a savory, tangy finish that keeps every bite interesting.
• Perfect for scooping with warm crusty bread; add heat or extras to suit your taste.

Grocery List

• Produce: 1 large yellow onion, 2 bell peppers, 4 cloves garlic, fresh cilantro, flat-leaf parsley
• Dairy: 6 large eggs, 3 oz feta cheese
• Pantry: Extra-virgin olive oil, ground cumin, smoked paprika, red pepper flakes, tomato paste, 1 can (28 oz) crushed or whole peeled tomatoes, kosher salt, black pepper, sugar (optional), crusty bread or baguette

Full Ingredients

Tomato–Pepper Base

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, diced (about 1.5 cups)
• 2 bell peppers (red and/or green), diced (about 2 cups)
• 4 cloves garlic, thinly sliced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes (more to taste)
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes or whole peeled tomatoes, hand-crushed
• 1 tsp kosher salt, divided, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sugar (optional, to balance acidity)

Eggs and Finishes

• 6 large eggs
• 3 oz feta, crumbled (about 3/4 cup)
• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tsp extra-virgin olive oil, for finishing (optional)

For Serving

• 8 slices crusty bread or 1 medium baguette (about 8 oz), warmed

Step-by-Step Instructions

Step 1: Preheat and prep

Heat the oven to 350°F (175°C). Slice or tear the bread and place it on a baking sheet to warm later. Dice the onion and bell peppers, slice the garlic, and gather the spices and tomato paste so they’re ready to go.

Step 2: Sauté the onion and peppers

Set a large, heavy skillet (10 to 12 inches; cast iron or enamel is ideal) over medium heat. Add 2 tablespoons olive oil, the onion, and peppers with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until very soft and lightly golden at the edges, 8 to 10 minutes. Adjust the heat if the vegetables begin to brown too quickly.

Step 3: Bloom spices and toast tomato paste

Add the sliced garlic, cumin, smoked paprika, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook until it darkens slightly and coats the vegetables, 1 to 2 minutes. This deepens the sauce’s flavor.

Step 4: Add tomatoes and simmer to thicken

Pour in the tomatoes along with the remaining 1/2 teaspoon kosher salt, black pepper, and sugar if using. Bring to a brisk simmer, then reduce to medium-low and cook, stirring occasionally, until thickened and saucy, 10 to 12 minutes. You want it thick enough that a spoon dragged through leaves a brief trail without immediately filling in.

Step 5: Warm the bread

While the sauce is simmering, put the bread in the preheated oven and warm until the crust is crisp and the interior is hot, 8 to 10 minutes. Keep warm.

Step 6: Nestle and cook the eggs

Use the back of a spoon to make 6 small wells in the sauce. Crack each egg into a small cup, then pour it gently into a well. Cover the skillet with a lid. Cook over medium-low heat until the whites are just set and the yolks are still runny, 6 to 9 minutes. For firmer yolks, cook 9 to 11 minutes. Alternatively, transfer the uncovered skillet to the 350°F (175°C) oven and bake 6 to 8 minutes until the eggs are done to your liking.

Step 7: Finish and serve

Remove from the heat. Sprinkle evenly with crumbled feta, cilantro, and parsley, then drizzle with 1 teaspoon olive oil if you like. Let the shakshuka rest 1 minute so the sauce settles. Serve straight from the skillet with the warm crusty bread for scooping.

Pro Tips

• Thick sauce is key: reduce until it’s scoopable so the eggs poach neatly and don’t get watery.
• Crack eggs into a cup first to avoid broken yolks and to drop them precisely into the wells.
• For even egg cooking, rotate the pan halfway through and keep the heat at a gentle bubble.
• Use a non-reactive pan (enameled cast iron or stainless) to keep the tomato flavor bright.
• Balance acidity with a pinch of sugar only if your tomatoes taste sharp.

Variations

• Harissa and Chickpeas: Stir 1 to 2 tablespoons harissa and 1 can (15 oz) drained chickpeas into the sauce before adding the eggs.
• Green Shakshuka: Swap tomatoes for 3 cups chopped spinach, 1 cup chopped kale, and 1 cup zucchini; add 1/2 cup vegetable broth and simmer to thicken before adding eggs.
• Merguez or Chorizo: Brown 6 oz sausage first, remove, then cook the vegetables in the drippings; return sausage before adding tomatoes.

Storage & Make-Ahead

Make the sauce base (through Step 4) up to 4 days ahead; refrigerate in an airtight container or freeze for up to 3 months. Reheat gently until simmering, then proceed with the eggs. Leftover finished shakshuka keeps 1 to 2 days refrigerated; rewarm over low heat until just hot, covering briefly to re-set the whites. Eggs will continue to firm when reheated, so for best texture, cook eggs fresh. Bread is best same day; freeze extra slices and re-crisp at 350°F for 6 to 8 minutes.

Nutrition (per serving)

Approximate values (without bread): 310 calories; 19 g fat; 20 g carbohydrates; 4 g fiber; 16 g protein; 880 mg sodium. Nutrition will vary based on brands and exact ingredients.