Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 1/2 cups / 225 g)
- 4 garlic cloves, minced
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- 1 (28 oz / 794 g) can crushed tomatoes
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 tsp granulated sugar (optional)
- 4 large eggs
- 3 oz / 85 g feta, crumbled (about 3/4 cup)
- 2 tbsp chopped fresh parsley and/or cilantro
- 1 tbsp chopped fresh dill or mint (optional)
- 1 small crusty loaf (about 10–12 oz / 280–340 g), warmed and sliced
Do This
- 1. Sauté onion + bell pepper in olive oil until soft, 6–8 minutes.
- 2. Stir in garlic, cumin, paprika (and flakes); cook 30 seconds.
- 3. Add crushed tomatoes, salt, pepper (and sugar); simmer 12–15 minutes until thick.
- 4. Make 4 wells; crack in eggs. Cover and cook on low until whites set, 5–8 minutes.
- 5. Sprinkle feta and herbs; cover 1 minute to gently warm feta.
- 6. Serve hot with warmed crusty bread for scooping.
Why You’ll Love This Recipe
- One-pan meal with big flavor: smoky spices, sweet peppers, rich tomatoes, and runny yolks.
- Flexible and forgiving: make it mild or spicy, and cook the eggs to your perfect doneness.
- Perfect for breakfast-for-dinner (or brunch) with minimal cleanup.
- Feta and fresh herbs add salty, creamy contrast to the warm, spiced sauce.
Grocery List
- Produce: 1 medium yellow onion, 1 red bell pepper, 4 garlic cloves, fresh parsley and/or cilantro, optional dill or mint
- Dairy: 4 large eggs, feta cheese
- Pantry: extra-virgin olive oil, crushed tomatoes (28 oz can), ground cumin, smoked paprika, kosher salt, black pepper, optional red pepper flakes, optional sugar, crusty bread
Full Ingredients
For the spiced tomato-pepper sauce
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 1/2 cups / 225 g)
- 4 garlic cloves, minced
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 (28 oz / 794 g) can crushed tomatoes
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tsp granulated sugar (optional, helps balance acidic tomatoes)
For the eggs and finishing
- 4 large eggs
- 3 oz (85 g) feta cheese, crumbled (about 3/4 cup)
- 2 tbsp chopped fresh parsley and/or cilantro
- 1 tbsp chopped fresh dill or mint (optional)
For serving
- 1 small crusty loaf (about 10–12 oz / 280–340 g), sliced
- Optional: extra olive oil for drizzling, extra feta, extra herbs
Step-by-Step Instructions
Step 1: Warm the bread and prep your ingredients
Slice the crusty bread and warm it in a 350°F (175°C) oven for 8–10 minutes, or toast lightly. While it warms, dice the onion and bell pepper, mince the garlic, and crumble the feta. Having everything ready makes the cooking feel easy and relaxed.
Step 2: Sauté the onion and bell pepper until soft and sweet
Place a large skillet with a lid (10–12 inches works best) over medium heat. Add 2 tbsp olive oil. When the oil shimmers, add the diced onion and bell pepper.
Cook, stirring occasionally, until the vegetables are softened and the onion looks translucent, 6–8 minutes. You’re building a naturally sweet base for the sauce, so don’t rush this step.
Step 3: Bloom the garlic and spices
Add the minced garlic, cumin, smoked paprika, and red pepper flakes (if using). Stir constantly for about 30 seconds, just until fragrant.
This brief “blooming” step wakes up the spices and helps them taste fuller and more aromatic in the finished sauce.
Step 4: Simmer the tomato sauce until thick and spoonable
Pour in the crushed tomatoes. Stir in the kosher salt, black pepper, and sugar (if using). Bring the sauce to a gentle simmer.
Reduce heat to medium-low and simmer uncovered, stirring every few minutes, until the sauce thickens enough to hold a spoon trail, 12–15 minutes. If it starts to splatter, partially cover the pan with the lid slightly ajar.
Taste and adjust seasoning. If it tastes flat, add a pinch more salt. If it tastes sharp, simmer 2–3 minutes longer or add another small pinch of sugar.
Step 5: Make wells and add the eggs
Use the back of a spoon to create 4 shallow wells in the sauce. Crack one egg into each well. Keep the heat on low so the eggs cook gently without toughening.
Season the eggs lightly with a pinch of salt and pepper if you like (remember the feta is salty).
Step 6: Cover and poach until the whites set
Cover the skillet with a lid and cook on low until the egg whites are set but the yolks are still runny, 5–8 minutes.
Timing tip: Start checking at 5 minutes. The eggs are ready when the whites look opaque and no longer jiggle like liquid, but the yolks still wobble when you gently shake the pan. If you prefer firmer yolks, cook 1–3 minutes longer.
Step 7: Finish with feta and herbs, then serve immediately
Turn off the heat. Sprinkle the crumbled feta over the shakshuka, then scatter on parsley/cilantro and optional dill or mint. Cover for 1 minute to gently warm the feta without fully melting it.
Serve straight from the skillet with warm crusty bread for scooping up the sauce and runny yolk. If you want, drizzle a little extra olive oil over the top and add another pinch of herbs.
Pro Tips
- Use a lid for perfect eggs: Covering traps steam, which helps set the egg whites evenly without overcooking the bottoms.
- Control thickness before adding eggs: If the sauce is too thin, the eggs can spread. Simmer until thick and spoonable first.
- Make clean wells: Press the spoon down and swirl slightly to create a “nest” so each egg stays in place.
- Go low and slow for tender eggs: Keep heat low once the eggs go in; high heat can make the whites rubbery.
- Salt thoughtfully: Feta varies in saltiness. Taste the sauce before you add more salt at the end.
Variations
- Extra-veg shakshuka: Add 1 cup (150 g) sliced mushrooms or 1 small zucchini (diced) with the peppers, and cook until softened before adding spices.
- Spicy harissa style: Stir in 1–2 tbsp harissa paste with the garlic and spices (reduce red pepper flakes).
- Greens and feta: Stir 2 packed cups (60–70 g) baby spinach into the simmering sauce until wilted, then add eggs and proceed.
Storage & Make-Ahead
For best texture, shakshuka is ideal right after the eggs are cooked. If you want to make it ahead, cook the tomato-pepper sauce (without eggs) and refrigerate in an airtight container for up to 4 days. Reheat the sauce in a covered skillet over medium-low heat until simmering (about 5–7 minutes), then make wells, add eggs, and cook as directed. Leftovers with eggs can be refrigerated for up to 2 days; reheat gently in a covered skillet on low until warmed through (the yolks will likely set more) or microwave in short bursts.
Nutrition (per serving)
Approximate, per serving (1 egg plus sauce and feta; bread not included): 320 calories; 20 g fat; 22 g carbohydrates; 14 g protein; 6 g fiber; 820 mg sodium.
