On slow mornings or easy evenings, this shakshuka is the kind of meal that feels grounding in the best way.
There’s something deeply comforting about letting onions and peppers soften on the stove while warm spices bloom in a bubbling tomato sauce.
As it simmers, the kitchen fills with rich, savory aromas, and before long, eggs are gently nestled into the sauce to cook just until tender.
Finished with creamy feta and served straight from the skillet with plenty of crusty bread, this dish is simple, cozy, and meant to be shared—
comfort food at its most effortless and satisfying.
For the Shakshuka Base
- Olive Oil – Used to sauté the vegetables and build the first layer of flavor.
- Onion – Softens and sweetens as it cooks, creating a rich, savory foundation for the sauce.
- Red Bell Pepper – Adds mild sweetness and a bit of texture that balances the acidity of the tomatoes.
- Garlic – Brings warmth and depth; this is where a lot of the savory flavor comes from.
- Canned Diced Tomatoes – The heart of the dish. They cook down into a thick, stew-like sauce that gently poaches the eggs.
- Cumin – Adds an earthy, slightly smoky note that’s essential to shakshuka’s signature flavor.
- Paprika – Provides warmth and subtle sweetness without overpowering the sauce.
- Coriander – Brings a light citrusy note that brightens the spices.
- Salt and Pepper – Used throughout to season and balance the sauce and eggs.
For the Eggs and Toppings
- Eggs – Gently cracked into the sauce and baked until just set, with tender whites and soft yolks.
- Feta Cheese – Stirred into the sauce for creaminess and sprinkled on top for a salty finish.
- Fresh Cilantro – Adds freshness and a pop of color right before serving.
- Crusty Bread – Perfect for scooping up the rich tomato sauce and runny egg yolks.
The Best Shakshuka With Feta
This hearty, skillet-baked dish features eggs gently cooked in a richly spiced tomato base with softened onions, peppers, and creamy crumbled feta. Everything comes together in one pan, making it perfect for an easy yet impressive meal any time of day.
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Servings: 5
Notes
Ingredients
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1 tablespoon olive oil
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1 medium onion, sliced
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1 medium red bell pepper, sliced
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2 cloves garlic, minced
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2 (14-ounce) cans diced tomatoes
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1 teaspoon cumin
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1 teaspoon paprika
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1 teaspoon coriander
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Salt and pepper
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5–6 eggs
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1/2 cup crumbled feta cheese, plus more for serving
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Fresh cilantro, for garnish
- Crusty bread, for serving
Instructions
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Set the oven temperature to 375°F.
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Place a cast iron skillet over medium heat and add the olive oil. Add the sliced onion and red bell pepper, cooking for about 15 minutes until the vegetables soften and the onion turns translucent. Add the minced garlic and cook for about 1 minute more, just until aromatic.
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Add the diced tomatoes to the skillet along with the cumin, paprika, and coriander. Season with salt and pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 10–15 minutes, until the sauce thickens to a stew-like consistency. Stir in the crumbled feta cheese.
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Use a spoon to form 6 small wells in the sauce. Carefully crack an egg into each well. Season the eggs lightly with salt and pepper, then transfer the skillet to the oven. Bake for 8–12 minutes, until the eggs are just set to your liking.
- Finish with fresh cilantro and serve immediately with crusty bread or pita for dipping.
- Storage: Leftovers can be kept in an airtight container in the refrigerator for 3–4 days.
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Substitutions: The recipe works best as written, but green bell peppers can replace red peppers if needed. Fresh tomatoes may be used instead of canned, though the final texture will vary.
- Nutrition information does not include bread.
Calories: 163kcal | Carbohydrates: 9g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 363mg | Potassium: 339mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 40.8mg | Calcium: 138mg | Iron: 2.3mg
- Can I cook this entirely on the stove instead of using the oven?
Yes! Once the eggs are cracked into the sauce, just pop a lid on the pan and cook on low heat. The trapped steam will gently set the eggs without drying them out. - What if I don’t own a cast iron skillet?
No worries at all. Any oven-safe skillet or deep frying pan will work. If it’s not oven-safe, simply finish cooking the eggs on the stovetop with the lid on. - How thick should the sauce be before I add the eggs?
You’re aiming for a thick, spoonable, stew-like sauce — not watery. If the sauce is too loose, the eggs will spread instead of sitting nicely in their little nests. - Is this recipe spicy? Can I add heat?
As written, this shakshuka is warmly spiced but not spicy. If you like heat, add a pinch of chilli flakes, cayenne, or a chopped fresh chilli to the sauce. - Can I prep anything ahead to make this faster?
Absolutely. You can chop all the vegetables ahead of time, or even make the tomato sauce base a day in advance. When ready to eat, reheat the sauce, add the eggs, and cook as directed.
