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A cast iron skillet of shakshuka with poached eggs, topped with feta cheese, fresh herbs, and sliced avocado.
Layla

Vibrant & Spicy Shakshuka with Feta

A rich, flavorful one-pan meal featuring perfectly poached eggs in a spiced tomato and bell pepper sauce. Topped with fresh cilantro and creamy feta, it's the ultimate comfort breakfast or brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: Middle Eastern, North African
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Shakshuka Base
  • 2 tbsp Olive oil
  • 1 medium Yellow onion finely chopped
  • 1 large Red bell pepper cored and diced
  • 4 cloves Garlic minced
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1/4 tsp Cayenne pepper or more, to taste
  • 1 28 oz can Crushed tomatoes
  • 1 tbsp Tomato paste
  • 1/2 tsp Sugar optional, to balance acidity
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper freshly ground
For the Eggs & Toppings
  • 4-6 Large eggs room temperature is best
  • 1/2 cup Feta cheese crumbled
  • 1/4 cup Fresh cilantro or parsley chopped
  • Crusty bread or pita for serving

Equipment

  • Large Skillet with Lid
  • Cutting board
  • Chef's Knife

Method
 

Prepare the Tomato Base
  1. Heat olive oil in a large skillet or pan with a lid over medium heat. Add the chopped onion and red bell pepper. Sauté, stirring occasionally, for 5-7 minutes until they have softened.
  2. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the smoked paprika, ground cumin, ground coriander, and cayenne pepper. Cook for about 30 seconds, stirring constantly, to toast the spices.
  3. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, sugar (if using), salt, and black pepper. Stir to combine everything well.
  4. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the skillet and let the sauce cook for 10 minutes to allow the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning as needed.
Poach the Eggs
  1. Using the back of a spoon, create small wells in the sauce for the eggs. Gently crack one egg into each well.
  2. Cover the skillet again and cook for 5-8 minutes. The whites should be set, but the yolks should still be runny. For firmer yolks, cook for a few minutes longer.
Garnish and Serve
  1. Remove the skillet from the heat. Generously sprinkle with crumbled feta cheese and fresh chopped cilantro or parsley. Serve immediately, directly from the pan, with crusty bread or warm pita for dipping into the sauce and yolk.

Notes

**Make it Your Own**: Feel free to add other ingredients like a diced jalapeño with the onions for more heat, or stir in a cup of fresh spinach after the sauce has simmered.
**Yolk Consistency**: Keep a close eye on the eggs as they cook quickly. 5 minutes for very runny yolks, 8 minutes for jammy yolks, and 10+ for firm yolks.
**Storage**: Leftover shakshuka can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. The egg yolks will likely cook through when reheated.