Shakshuka with Peppers and Feta

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper and 1 yellow bell pepper, thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1 can crushed tomatoes, 28 ounces
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 6 large eggs
• 4 ounces feta cheese, crumbled
• 1/4 cup chopped fresh cilantro or parsley
• Crusty bread, warmed, for serving

Do This

• 1. Heat 2 tablespoons olive oil in a 10- to 12-inch skillet over medium heat for 1 minute.
• 2. Cook onion and bell peppers with 1/4 teaspoon salt for 8 to 10 minutes, until softened.
• 3. Stir in garlic, tomato paste, cumin, paprika, coriander, and chili flakes; cook 1 to 2 minutes.
• 4. Add crushed tomatoes, remaining salt, and pepper; simmer uncovered for 12 to 15 minutes, until thickened.
• 5. Make 6 wells in the sauce, crack in eggs, cover, and cook over low heat for 6 to 9 minutes, until whites are set.
• 6. Top with feta and herbs, rest 2 minutes, and serve bubbling hot with warm crusty bread.

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Why You’ll Love This Recipe

• Big flavor, simple ingredients: Sweet peppers, tomatoes, garlic, cumin, and chili create a cozy, deeply savory sauce from everyday staples.
• Perfect for any time of day: It is hearty enough for dinner, relaxed enough for brunch, and quick enough for a weeknight meal.
• Made in one skillet: The sauce and eggs cook together in the same pan, which means fewer dishes and more flavor.
• Built for dipping: The saucy tomato base, runny yolks, briny feta, and crusty bread make every bite rich and satisfying.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 1 yellow bell pepper, 4 garlic cloves, fresh cilantro or parsley, lemon wedges if desired
• Dairy: 6 large eggs, 4 ounces feta cheese
• Pantry: Extra-virgin olive oil, tomato paste, 1 can crushed tomatoes, ground cumin, smoked paprika, ground coriander, crushed red pepper flakes, kosher salt, black pepper, crusty bread

Full Ingredients

For the Spiced Tomato-Pepper Sauce

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced into 1/4-inch pieces
• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper flakes for mild heat, or 1/2 teaspoon for medium heat
• 1 can crushed tomatoes, 28 ounces
• 3/4 teaspoon kosher salt, divided, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup water, only if the sauce becomes too thick before adding the eggs

For the Eggs and Toppings

• 6 large eggs, cold from the refrigerator or at room temperature
• 4 ounces feta cheese, crumbled, about 1 cup
• 1/4 cup chopped fresh cilantro, parsley, or a mix of both
• 1 tablespoon extra-virgin olive oil, for finishing, optional
• 1/8 teaspoon crushed red pepper flakes, for garnish, optional
• Freshly ground black pepper, to taste

For Serving

• 1 small loaf crusty bread, such as sourdough, baguette, or country bread, sliced
• 1 tablespoon extra-virgin olive oil for brushing bread, optional
• Lemon wedges, optional

Step-by-Step Instructions

Step 1: Gather your tools and prep the vegetables

Choose a wide 10- to 12-inch skillet with a tight-fitting lid. A cast-iron skillet, stainless steel skillet, or enameled sauté pan all work well. Dice the onion, slice the bell peppers, mince the garlic, crumble the feta, and chop the herbs before you start cooking. Shakshuka moves easily once the spices go in, so having everything ready keeps the sauce from scorching.

Step 2: Soften the onion and bell peppers

Place the skillet over medium heat and add 2 tablespoons extra-virgin olive oil. Heat for about 1 minute, until the oil shimmers but does not smoke. Add the diced onion, sliced red bell pepper, sliced yellow bell pepper, and 1/4 teaspoon of the kosher salt. Cook for 8 to 10 minutes, stirring every 1 to 2 minutes, until the onion turns translucent and the peppers are soft, glossy, and beginning to sweeten at the edges.

Step 3: Bloom the garlic, tomato paste, and spices

Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant. Stir in the tomato paste, ground cumin, smoked paprika, ground coriander, and crushed red pepper flakes. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens slightly and the spices smell warm and toasty. This short step is important because it deepens the flavor of the sauce instead of leaving the spices tasting raw.

Step 4: Simmer the tomato sauce until thick and flavorful

Pour in the crushed tomatoes, then add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir well, scraping the bottom of the skillet to lift up any flavorful browned bits. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to medium-low. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens enough that a spoon dragged through the pan leaves a brief trail.

The ideal sauce temperature while simmering is about 190 to 200 degrees Fahrenheit. If the sauce reduces too quickly or looks dry before the eggs are added, stir in up to 1/4 cup water, 1 tablespoon at a time. Taste and adjust with a small pinch of salt if needed. The sauce should be bold, savory, gently spicy, and slightly sweet from the peppers.

Step 5: Make wells for the eggs

Reduce the heat to low. Use the back of a spoon to make 6 small wells in the sauce, spacing them evenly around the skillet. The wells should be deep enough to cradle the eggs but not so deep that the eggs touch the bottom of the pan directly. Crack each egg into a small bowl or ramekin first, then gently slide it into a well. This helps keep the yolks intact and makes it easy to remove any shell pieces.

Step 6: Gently poach the eggs in the sauce

Cover the skillet with a lid and cook over low heat for 6 to 9 minutes. For runny yolks with fully set whites, start checking at 6 minutes. The whites should look opaque and softly set, while the yolks should still jiggle slightly when the pan is gently shaken. For firmer yolks, cook 10 to 12 minutes. Keep the sauce at a very gentle simmer, about 180 to 190 degrees Fahrenheit, so the eggs poach tenderly instead of turning rubbery.

Step 7: Warm the bread while the eggs cook

While the eggs are poaching, warm the bread. For the best texture, place sliced crusty bread on a baking sheet and warm in a 375 degrees Fahrenheit oven for 6 to 8 minutes, until the edges are crisp and the centers are warm. If you like, brush the slices lightly with 1 tablespoon olive oil before warming. You can also toast the bread in a dry skillet over medium heat for 1 to 2 minutes per side.

Step 8: Finish with feta, herbs, and a short rest

Remove the skillet from the heat. Sprinkle the crumbled feta evenly over the shakshuka, aiming for some cheese on the sauce and some near the eggs. Add the chopped cilantro or parsley, a drizzle of olive oil if using, and a little extra black pepper. Let the shakshuka rest uncovered for 2 minutes. The residual heat will soften the feta slightly while keeping the herbs fresh and bright. Serve immediately, bubbling hot, with plenty of warm crusty bread for scooping.

Pro Tips

• Use a wide skillet: A 10- to 12-inch pan gives the eggs enough room to poach evenly without crowding.
• Do not rush the sauce: Simmering for the full 12 to 15 minutes concentrates the tomatoes and helps the peppers become sweet and silky.
• Crack eggs into a bowl first: This simple habit protects the whole skillet from broken yolks or stray shell pieces.
• Keep the heat low after adding eggs: A gentle simmer gives you tender whites and creamy yolks. High heat can make the eggs tough before the yolks are ready.
• Salt carefully if your feta is briny: Taste the sauce before adding extra salt, because feta can vary quite a bit in saltiness.

Variations

• Greens shakshuka: Stir 2 packed cups baby spinach or chopped kale into the sauce during the last 2 minutes of simmering, just before adding the eggs.
• Extra-spicy shakshuka: Add 1 finely chopped fresh jalapeño or Fresno chili with the bell peppers, and increase the crushed red pepper flakes to 1/2 teaspoon.
• Heartier dinner version: Add 1 can chickpeas, 15 ounces, drained and rinsed, to the sauce when you add the crushed tomatoes. Simmer as directed, adding 2 to 3 tablespoons water if the sauce becomes too thick.

Storage & Make-Ahead

Shakshuka is best served right after the eggs are poached, when the sauce is hot and the yolks are still soft. If you want to make it ahead, prepare the tomato-pepper sauce through Step 4, cool it completely, and refrigerate it in an airtight container for up to 4 days. Reheat the sauce in a skillet over medium-low heat until it reaches a gentle simmer, about 190 degrees Fahrenheit, then add the eggs and continue with the recipe. Leftover shakshuka with cooked eggs can be refrigerated for up to 2 days, though the yolks will firm up as they chill. Reheat gently in a covered skillet over low heat for 6 to 8 minutes, or in the microwave at 50 percent power in 30-second intervals until warmed through. Do not freeze the cooked eggs; the sauce alone can be frozen for up to 3 months.

Nutrition (per serving)

Calories: 323 kcal | Carbs: 22g | Protein: 18g | Fat: 21g | Saturated Fat: 7g | Fiber: 5g | Sugar: 12g | Sodium: 820mg | Cholesterol: 304mg