Skillet Shakshuka with Feta and Herbs

Quick Recipe Version (TL;DR)

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

Quick Ingredients

• 3 tbsp extra-virgin olive oil, plus 1 tbsp for drizzling
• 1 medium yellow onion, diced
• 2 bell peppers (1 red, 1 yellow), thinly sliced
• 4 garlic cloves, finely chopped
• 2 tsp ground cumin
• 1 tsp sweet paprika; 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tbsp tomato paste
• 1 (28-oz/800 g) can crushed tomatoes
• 1/2 tsp sugar; 3/4 tsp kosher salt; 1/4 tsp black pepper
• 2 tsp red wine vinegar
• 6 large eggs
• 3 oz feta, crumbled; 1/4 cup chopped parsley
• 8 oz crusty bread (baguette or sourdough)
• Little chopped salad: 2 Persian cucumbers (diced), 6 oz cherry tomatoes (halved), 2 tbsp minced red onion, 2 tbsp chopped parsley, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp kosher salt

Do This

• 1. Heat 3 tbsp oil in a 12-inch skillet over medium. Sauté onion and peppers with 1/2 tsp salt until softened, 8–10 minutes.
• 2. Stir in garlic, cumin, sweet and smoked paprika, and red pepper flakes; cook 30 seconds. Add tomato paste; cook 1 minute.
• 3. Add crushed tomatoes, sugar, remaining salt, and pepper. Simmer, stirring, until thick and jammy, 12–15 minutes; stir in vinegar.
• 4. While sauce simmers, warm bread at 375°F (190°C) for 6–8 minutes. Toss the chopped salad ingredients together.
• 5. Make 6 wells; crack in eggs. Cover and cook until whites set and yolks are runny, 6–7 minutes (8–9 for medium).
• 6. Drizzle 1 tbsp oil; scatter feta and parsley. Serve hot with warm bread and the chopped salad.

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Why You’ll Love This Recipe

• One-pan comfort: rich, cumin-scented tomato–pepper sauce with tender, softly poached eggs.
• Weeknight fast: pantry staples and 45 minutes from start to table.
• Balanced meal: protein, veg, and a bright chopped salad for freshness.
• Perfect for sharing: set the skillet on the table with warm crusty bread for scooping.

Grocery List

• Produce: 1 yellow onion, 2 bell peppers (red and yellow), 4 garlic cloves, parsley, 2 Persian cucumbers, cherry tomatoes, 1 small red onion, 1 lemon
• Dairy: Feta cheese, 6 large eggs
• Pantry: Extra-virgin olive oil, crushed tomatoes (28 oz), tomato paste, ground cumin, sweet paprika, smoked paprika, red pepper flakes, sugar, kosher salt, black pepper, red wine vinegar, crusty bread

Full Ingredients

Tomato–Pepper Shakshuka Sauce

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 bell peppers (1 red, 1 yellow), halved, cored, and thinly sliced (about 3 cups)
• 4 garlic cloves, finely chopped
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (adjust to taste)
• 1 tbsp tomato paste
• 1 (28-oz/800 g) can crushed tomatoes
• 1/2 tsp granulated sugar
• 3/4 tsp kosher salt, divided (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 2 tsp red wine vinegar

Eggs & Finishes

• 6 large eggs
• 3 oz feta, crumbled (about 3/4 cup)
• 1/4 cup finely chopped fresh flat-leaf parsley, plus extra for garnish
• 1 tbsp extra-virgin olive oil, for drizzling

Warm Bread

• 8 oz crusty bread (baguette or sourdough), warmed at 375°F (190°C) for 6–8 minutes

Little Chopped Salad (for serving)

• 2 Persian cucumbers, diced small
• 6 oz cherry tomatoes, halved
• 2 tbsp finely minced red onion
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt, plus black pepper to taste

Step-by-Step Instructions

Step 1: Prep and preheat

Heat your oven to 375°F (190°C) to warm the bread later. Dice the onion, slice the peppers, and chop the garlic and parsley. Crack each egg into a small cup or ramekin (this makes them easier to slip into the sauce later).

Step 2: Soften the aromatics

Place a 12-inch skillet (cast iron or other heavy skillet) over medium heat and add 3 tablespoons olive oil. Add the diced onion, sliced peppers, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until very soft and lightly sweet, 8–10 minutes.

Step 3: Bloom spices and build the base

Stir in the garlic, cumin, sweet paprika, smoked paprika, and red pepper flakes. Cook just until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, for 1 minute to caramelize it slightly.

Step 4: Simmer the sauce until jammy

Pour in the crushed tomatoes, sugar, remaining 1/4 teaspoon kosher salt, and black pepper. Bring to a lively simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the sauce is thick, glossy, and reduced enough to hold wells, 12–15 minutes. Stir in the red wine vinegar and taste, adjusting salt or heat if needed. While the sauce simmers, warm the bread in the oven for 6–8 minutes and toss the chopped salad with the lemon juice, olive oil, and salt.

Step 5: Add the eggs

Use a spoon to make 6 small wells in the sauce. Working quickly, slide one egg into each well. Cover the skillet with a tight lid. Cook over medium-low heat until the whites are just set and the yolks are still runny, 6–7 minutes. For medium yolks, cook 8–9 minutes.

Step 6: Finish and serve

Drizzle 1 tablespoon olive oil over the skillet, then scatter the crumbled feta and chopped parsley. Let it stand 1 minute off heat (the eggs will gently finish cooking). Serve the skillet straight to the table on a trivet with the warm crusty bread for scooping and the bright chopped salad on the side.

Pro Tips

• For perfectly set eggs, keep the sauce at a gentle simmer before adding the eggs and cover tightly to trap steam.
• Crack eggs into small cups first so you can nestle them into the wells without breaking yolks.
• Cook the sauce until it is thick and glossy; a loose sauce will let the eggs drift and overcook unevenly.
• Use a heavy 12-inch skillet (cast iron is ideal) for even heat and minimal hot spots.
• If your tomatoes are very acidic, add an extra pinch of sugar or another 1/2 teaspoon red wine vinegar to balance.

Variations

• Harissa Heat: Add 1 tablespoon harissa with the spices and finish with a sprinkle of Aleppo pepper for a deeper, smoky heat.
• Chickpeas & Greens: Stir in 1 cup cooked chickpeas and 2 cups baby spinach during the last 2 minutes of simmering for extra body and fiber.
• Summer Tomato Version: Swap the canned tomatoes for 1 1/2 pounds very ripe tomatoes, chopped. Simmer 20–25 minutes until thick.

Storage & Make-Ahead

The tomato–pepper sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 2 months. Reheat the sauce until bubbling, then add eggs and cook as directed. Leftovers with eggs keep 1–2 days in the refrigerator; reheat gently, covered, over low heat or at 300°F (150°C) for 8–10 minutes. Eggs may firm up on reheating, so plan for softer yolks initially if you anticipate leftovers.

Nutrition (per serving)

Approximate values (including bread and salad): 540 calories; 19 g protein; 30 g fat; 39 g carbohydrates; 6 g fiber; 1,100 mg sodium. Values will vary based on bread and feta brands.