Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1 cup (120 g) all-purpose flour, 2 large eggs, 1 1/4 cups (300 ml) milk, 2 tbsp (30 ml) water, 2 tbsp (28 g) melted butter (plus more for pan), 1/2 tsp kosher salt
- Sauce: 2 tbsp olive oil, 1 medium yellow onion (about 1 cup/150 g) diced, 1 red bell pepper diced, 3 garlic cloves minced, 2 tbsp tomato paste, 1 (14.5 oz/411 g) can crushed tomatoes, 1/2 cup (120 ml) water, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/4 tsp red pepper flakes, 1 tsp kosher salt, 1/4 tsp black pepper
- Eggs & finish: 4 large eggs, 3/4 cup (90 g) crumbled feta, 1/2 cup chopped parsley and/or cilantro, 4 tsp harissa (or 2–4 tsp hot sauce), lemon wedges (optional)
Do This
- 1) Whisk crepe batter; rest 10 minutes.
- 2) Cook onion and bell pepper in olive oil; add garlic and spices.
- 3) Stir in tomato paste, crushed tomatoes, and water; simmer 10–12 minutes until thick.
- 4) Make 4 wells; crack in eggs; cover and cook 4–6 minutes for soft yolks (or scramble eggs separately).
- 5) Cook 4 crepes in a buttered 10-inch skillet, 45–60 seconds per side.
- 6) Fill each crepe with sauce + 1 egg (or scrambled bits) + feta; fold.
- 7) Finish with herbs and a swipe of harissa/hot sauce; serve warm.
Why You’ll Love This Recipe
- All the cozy flavor of shakshuka, wrapped in a tender crepe you can eat with a fork or your hands.
- The sauce is bold and spiced, but not complicated—everything cooks in one pan.
- Great for brunch: you can make the sauce ahead and cook crepes fresh in minutes.
- Flexible: do soft eggs, firmer eggs, or scrambled egg bits for easier filling.
Grocery List
- Produce: 1 medium yellow onion, 1 red bell pepper, 3 garlic cloves, 1 bunch parsley and/or cilantro, lemon (optional)
- Dairy: 2 tbsp butter (plus extra for the pan), 1 1/4 cups milk, 3/4 cup feta cheese, 6 large eggs (2 for crepes + 4 for filling)
- Pantry: all-purpose flour, olive oil, tomato paste, 1 can crushed tomatoes (14.5 oz/411 g), kosher salt, black pepper, ground cumin, smoked paprika, ground coriander, red pepper flakes, harissa or hot sauce
Full Ingredients
Crepes (makes 4 large crepes)
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk (or 2% milk)
- 2 tbsp (30 ml) water
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled
- 1/2 tsp kosher salt
- 1–2 tsp unsalted butter, for the pan (as needed)
Shakshuka-Style Tomato-Pepper Sauce
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely diced (about 1 cup/150 g)
- 1 red bell pepper, finely diced (about 1 1/4 cups/170 g)
- 3 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp red pepper flakes (optional, for gentle heat)
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 (14.5 oz/411 g) can crushed tomatoes
- 1/2 cup (120 ml) water
Eggs, Filling, and Finishing
- 4 large eggs
- 3/4 cup (90 g) feta cheese, crumbled
- 1/2 cup (20 g) chopped parsley and/or cilantro (use one or a mix)
- 4 tsp harissa paste (about 1 tsp per crepe), or 2–4 tsp hot sauce, to taste
- Lemon wedges, for serving (optional)
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour and kosher salt. Add the eggs and whisk until you have a thick, smooth paste. Slowly whisk in the milk and water until fully combined, then whisk in the melted butter.
The batter should be pourable, like heavy cream. If it seems too thick, whisk in 1–2 tbsp water.
Step 2: Rest the batter (quick but helpful)
Let the batter rest at room temperature for 10 minutes. This helps the flour hydrate so the crepes cook up tender and flexible.
While it rests, start the sauce.
Step 3: Cook the onion and bell pepper
Heat 2 tbsp olive oil in a large skillet (12-inch is ideal) over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, for 6–8 minutes, until softened and lightly golden at the edges.
Add the garlic and cook for 30 seconds, just until fragrant.
Step 4: Build and thicken the shakshuka-style sauce
Add the tomato paste, cumin, smoked paprika, coriander, red pepper flakes (if using), salt, and black pepper. Stir constantly for 1 minute to toast the spices and caramelize the tomato paste slightly.
Pour in the crushed tomatoes and 1/2 cup (120 ml) water. Stir well, then reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce is thick enough to mound on a spoon (thicker sauce stays inside the crepe better).
Step 5: Cook the eggs in the sauce (or make scrambled egg bits)
Soft-egg option (classic shakshuka feel): Use the back of a spoon to make 4 wells in the sauce. Crack 1 egg into each well. Cover the skillet and cook on low heat for 4–6 minutes, until the whites are set and yolks are still soft. (For firmer yolks, go 7–8 minutes.)
Scrambled bits option (easiest for filling): In a small bowl, whisk the 4 eggs with 1/4 tsp kosher salt. In a nonstick skillet over medium-low heat, melt 1 tsp butter and cook eggs, stirring frequently, until soft curds form, 2–3 minutes. Turn off heat (they’ll keep cooking slightly). Keep the sauce warm on low.
Step 6: Cook the crepes
Heat a 10-inch nonstick skillet (or well-seasoned crepe pan) over medium heat for 2 minutes. Lightly butter the pan (about 1/4 tsp is plenty; wipe excess with a paper towel).
Pour in 1/3 cup (80 ml) batter, immediately tilting and swirling the pan to coat the bottom in a thin, even layer. Cook until the top looks mostly set and the edges lift easily, 45–60 seconds. Flip and cook the second side for 15–25 seconds. Transfer to a plate. Repeat with remaining batter, buttering the pan lightly as needed. You should have 4 crepes.
Step 7: Fill, fold, and finish
Lay one crepe on a plate. Spoon 1/3–1/2 cup of the thick tomato-pepper sauce into the center.
If using soft eggs in sauce: Carefully scoop up 1 egg with a wide spoon plus some sauce underneath (to support it). Nestle it on top of the sauce in the crepe. If the yolk breaks, don’t worry—it will still be delicious and a bit easier to eat.
If using scrambled egg bits: Add about 1/4 of the scrambled eggs on top of the sauce.
Sprinkle with about 3 tbsp feta per crepe. Fold the crepe into quarters (or fold like a burrito-style rectangle—your choice). Swipe 1 tsp harissa on top (or drizzle hot sauce). Finish with a generous pinch of chopped parsley/cilantro. Serve immediately, with lemon wedges if you like.
Pro Tips
- Thicken the sauce on purpose: A slightly thicker shakshuka sauce is much easier to keep inside a crepe. If it looks loose, simmer 2–3 minutes longer.
- Lower heat for soft eggs: Once eggs go in, keep the heat on low and cover. High heat can overcook the bottoms before the whites set.
- Make crepes ahead for stress-free brunch: Crepes reheat quickly in a dry skillet over medium for 20–30 seconds per side.
- Feta timing matters: Add feta right before folding so it stays a little creamy and tangy instead of fully melting into the sauce.
- Harissa control: If your harissa is very spicy, start with 1/2 tsp per crepe and add more at the table.
Variations
- Spinach shakshuka crepe: Stir 2 packed cups (60 g) baby spinach into the sauce during the last 2 minutes of simmering until wilted.
- Meaty version: Brown 6 oz (170 g) merguez or breakfast sausage (crumbled) first, remove, then cook the onion/pepper in the rendered fat. Stir sausage back into the sauce before adding eggs.
- Extra-creamy finish: Add 2 tbsp (30 g) labneh or Greek yogurt on top (along with the harissa) for a cool, tangy contrast.
Storage & Make-Ahead
Sauce: Cool and refrigerate in an airtight container for up to 4 days. Rewarm in a skillet over medium-low heat until steaming, adding 1–2 tbsp water if needed. For best texture, cook eggs fresh when serving.
Crepes: Stack cooled crepes with parchment between them, cover tightly, and refrigerate up to 3 days. Reheat in a dry nonstick skillet over medium heat for 20–30 seconds per side.
Make-ahead game plan: Make sauce (and even crepe batter) the night before. In the morning, cook crepes while reheating the sauce, then cook eggs and assemble.
Nutrition (per serving)
Approximate per 1 filled crepe (with 1 soft egg, feta, and harissa): 520 calories, 24 g protein, 40 g carbohydrates, 29 g fat, 7 g fiber, 980 mg sodium. Values vary by brand of feta, harissa, and exact sauce portion.
