Ready in 45 minutes, Shakshuka stars gently simmered eggs nestled in a spiced tomato and red bell pepper sauce. A quick egg-cracking step lets you customize runny or firm yolks before topping with briny feta and fresh parsley. This vibrant skillet makes a relaxed, shareable lunch when served straight from the pan with warm bread for dipping.
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Ingredients for Shakshuka
For the Sauce
- Olive Oil – A good quality one adds depth to this savory baked egg dish.
- Yellow Onion – Finely chopped for a sweet, mellow base.
- Red Bell Pepper – Adds a pop of color and a subtle sweetness.
- Garlic – Minced fresh garlic is key for that aromatic punch.
- Ground Cumin – Brings warmth to our cumin spiced tomato stew.
- Smoked Paprika – Gives a smoky, slightly sweet flavor that’s irresistible.
- Red Pepper Flakes – Just a pinch for a hint of heat.
- Crushed Tomatoes – Canned works perfectly here for that rich, tangy base.
- Granulated Sugar – A touch balances the acidity of the tomatoes.
- Kosher Salt and Black Pepper – Season to taste—don’t skip this step!
For Topping & Serving
- Eggs – Fresh eggs cracked right into the sauce are essential for that perfect yolk.
- Feta Cheese – Crumbled feta makes for creamy feta topped eggs.
- Fresh Parsley – Chopped finely for a bright, herby finish.
- Crusty bread—because you’ll want to soak up every last drop!
Cook Time for Easy Shakshuka
One of my favorite things about this easy shakshuka is how it comes together so quickly on a busy morning. From prepping the veggies to watching those eggs set in the rich sauce, it’s a truly satisfying process. You can have this gorgeous dish on the table in under an hour, making it a perfect choice for a special brunch egg dish or a comforting weeknight dinner.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
Looking for more quick and nutritious morning meals? You’ll love my collection of high-protein breakfast recipes that are perfect for starting your day right.
How to Make Shakshuka with Feta
I love making this Moroccan shakshuka because it feels so rustic and hands-on. It’s the kind of meal that invites you to slow down and enjoy the process, from the sizzle of the onions to the moment you crack those eggs into their little wells.
Step 1: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and 1 finely chopped red bell pepper. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
Step 2: Bloom the Spices
Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring constantly, until the spices are fragrant. This step builds that incredible depth of flavor in your spicy pepper and tomato skillet.
Step 3: Simmer the Sauce
Pour in 1 can of crushed tomatoes, and add ½ teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir well to combine, then simmer uncovered for 10 minutes, until the sauce thickens slightly.
Step 4: Add the Eggs
Use a spoon to create 6 small wells in the sauce. Crack 1 egg into each well. Cover the skillet and cook for 6–8 minutes, or until the egg whites are fully set but the yolks remain runny. This is the magic moment when you get those perfect baked eggs in tomato sauce.
Step 5: Garnish and Serve
Remove the skillet from the heat and sprinkle ¼ cup crumbled feta cheese and 2 tablespoons chopped fresh parsley over the top. Season with additional salt and pepper to taste. Serve warm with crusty bread.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this shakshuka recipe more times than I can count, and I’ve picked up some wonderful tricks along the way. Here are my favorite ways to make it your own and ensure it turns out perfectly every single time.
- Flavor Swap: For a different twist, try swapping the feta for goat cheese. Its tangy creaminess pairs beautifully with the spicy tomato base, much like in my favorite farmers market roasted tomato salad.
- Diet Tweak: To reduce dairy, simply omit the feta or use a plant-based alternative. The dish still shines with its vibrant tomato and pepper flavors.
- Texture Fix: If your sauce seems too thin after simmering, let it cook uncovered for a few extra minutes. I like mine thick enough to hold the eggs without them sliding around!
- Storage Tip: Leftovers keep well for up to 2 days, but I recommend storing the eggs separately if possible. Reheat gently on the stove to maintain that perfect yolk texture. It pairs wonderfully with a simple Mediterranean quinoa salad for a complete meal.
Shakshuka
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 can crushed tomatoes (28 ounces)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 6 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Equipment
- skillet
- spatula
Method
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped yellow onion and red bell pepper. Cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
- Stir in minced garlic, ground cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes and add granulated sugar, kosher salt, and black pepper. Stir well and simmer for 10 minutes, allowing the sauce to thicken slightly.
- Create 6 small wells in the sauce. Crack 1 egg into each well. Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from heat and sprinkle with crumbled feta cheese and chopped fresh parsley. Season with additional salt and pepper to taste. Serve warm with crusty bread.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
One of the reasons I love making this shakshuka so often is how nourishing it feels from the first bite to the last. The combination of protein-rich eggs, lycopene-packed tomatoes, and antioxidant-rich spices creates a meal that truly fuels your body while delighting your taste buds.
This savory baked egg dish provides a wonderful balance of nutrients that keeps you satisfied for hours. The eggs offer high-quality protein, while the tomatoes and bell peppers contribute vitamins C and A. The olive oil brings healthy fats that help your body absorb all those fat-soluble vitamins.
I often serve this alongside my favorite Greek chickpea salad for an extra fiber boost. The cumin and paprika in our cumin spiced tomato stew aren’t just flavor powerhouses—they also contain anti-inflammatory compounds that make this dish as good for your body as it is for your soul.
According to the North African origins of shakshuka, this dish has been nourishing families for generations. It’s one of those meals that proves eating well doesn’t have to mean sacrificing flavor. For more wholesome options, explore my collection of healthy soup recipes that follow the same philosophy.
A Lighter Version of Shakshuka
Sometimes I’m craving that classic shakshuka flavor but want something a little lighter on the stomach. Over the years, I’ve developed some simple tweaks that maintain all the deliciousness while making this dish even more approachable for everyday eating.
For a lower-calorie version, I sometimes reduce the olive oil by half and use a good non-stick skillet. The sauce still develops wonderful flavor, especially when you take the time to properly bloom the spices. You can also increase the bell peppers and add some zucchini for extra volume and nutrients without adding many calories.
If you’re watching your dairy intake, simply omit the feta or use a light sprinkle of nutritional yeast for that cheesy flavor. The eggs and tomato base provide so much richness on their own that you might not even miss it. This lighter approach reminds me of my cottage cheese egg bites—another breakfast favorite that packs protein without heaviness.
For those really watching their fat content, you can even use egg whites instead of whole eggs. Just pour them into the wells you create in the sauce. While you’ll miss the beautiful yolks, you’ll still get that wonderful spicy pepper and tomato skillet experience that makes shakshuka so special.
Thoughtful Tips for Special Diets
I’ve shared this shakshuka with friends and family who follow various eating patterns, and I’ve learned so many adaptable variations along the way. Whether you’re cooking for someone with dietary restrictions or exploring new ways of eating yourself, these tips might help make this dish work for your table.
For my sugar-conscious friends, I often omit the granulated sugar entirely. The natural sweetness from the onions and red peppers usually balances the tomatoes’ acidity beautifully. If your tomatoes are particularly tart, just a pinch of stevia or a natural sweetener can do the trick without spiking blood sugar.
This dish naturally has a low glycemic index thanks to the protein from the eggs and fiber from the vegetables. I find that using whole, crushed tomatoes rather than pureed helps maintain more texture and fiber content. Serving it with a small portion of whole grain bread instead of white crusty bread makes it even more blood sugar friendly.
For a completely diabetic-friendly version, focus on increasing the non-starchy vegetables. I sometimes add mushrooms or spinach to the sauce for extra volume and nutrients. The beautiful thing about shakshuka is how flexible it is—you can make it work for almost any dietary need while keeping it delicious.
How to Serve Shakshuka
I’ll never forget the first time I served shakshuka to my book club friends—they gathered around the skillet with such delight, tearing pieces of bread and dipping them into the vibrant sauce. There’s something magical about sharing a meal straight from the pan that brings people together in the most beautiful way.
For the perfect shakshuka experience, I always serve it right in the skillet it cooked in. The sizzle and aroma create such an inviting atmosphere. Warm, crusty bread is non-negotiable—it’s essential for soaking up every last bit of that spiced tomato sauce. I sometimes offer both regular and whole grain options to accommodate different preferences.
This brunch egg dish pairs wonderfully with fresh sides that complement its Mediterranean flavors. I love serving it with a simple mezze platter featuring olives, cucumbers, and hummus. A dollop of cool tzatziki sauce on the side creates a lovely contrast to the warm, spiced eggs.
For drinks, I typically offer mint tea or strong coffee alongside orange juice. The citrus brightness cuts through the richness beautifully. Whether you’re serving it for a lazy weekend brunch or a quick weeknight dinner, shakshuka has this incredible ability to feel both special and completely approachable—much like my favorite Christmas breakfast ideas that make ordinary mornings feel celebratory.
Mistakes to Avoid
Over the years, I’ve learned that even the simplest dishes can go sideways with a few wrong moves. When it comes to shakshuka, I’ve made my share of mistakes—and I’m here to help you avoid them so your first attempt turns out perfectly.
One common error is cooking the eggs at too high a temperature. If your heat is up too high, those beautiful yolks will overcook before the whites set properly. I always lower the heat to a gentle simmer once I add the eggs and cover the skillet. This creates the perfect environment for poached eggs in tomato sauce with runny yolks and fully cooked whites.
Another mistake I see is not blooming the spices properly. If you just toss them in with everything else, you’ll miss out on their full flavor potential. Take that extra minute to toast them in the oil until fragrant—it makes all the difference in creating that authentic Moroccan shakshuka flavor profile.
Don’t forget to taste your sauce before adding the eggs! I learned this the hard way when I served an under-seasoned batch to my in-laws. The tomatoes need enough salt and spice to carry the whole dish. If you’re unsure, check out my farmers market roasted tomato salad for inspiration on balancing tomato flavors.
According to traditional shakshuka preparation methods, the thickness of your sauce matters too. If it’s too thin, your eggs will float rather than nestle in properly. Simmer it until it reduces to a stew-like consistency—thick enough to make wells for the eggs without spreading too thin.
Finally, resist the urge to stir once the eggs are in! This isn’t like scrambled eggs. You want to create those beautiful pockets of creamy feta topped eggs that make for such an impressive presentation. Just let them cook undisturbed until perfectly set.
How to Store Shakshuka
I’ll never forget the time my cousin visited from out of town and insisted on taking leftover shakshuka back to her hotel. She wrapped the entire skillet in foil—which I don’t recommend—but it sparked a conversation about proper storage that I’m happy to share with you.
For short-term storage, let your shakshuka cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers something to look forward to.
When reheating, I prefer the stovetop method. Gently warm it in a covered skillet over low heat, adding a splash of water if the sauce has thickened too much. This helps maintain the texture better than microwaving, which can make the eggs rubbery.
If you want to freeze your shakshuka, I recommend doing so without the eggs. The tomato sauce freezes beautifully for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator, reheat the sauce, then create wells and add fresh eggs to cook as directed.
For more make-ahead breakfast ideas, check out my cottage cheese egg bites or this collection of high protein breakfast recipes that save perfectly for busy mornings.
Try This Shakshuka Yourself
The first time I made shakshuka, I was transported back to a little café in Marseille where I’d tasted it years earlier. There’s something magical about how a single dish can bridge continents and memories—and now I hope it becomes part of your story too.
Whether you’re cooking for a leisurely weekend brunch or need a quick weeknight dinner that feels special, this easy shakshuka delivers every time. The combination of runny yolks, spiced tomato sauce, and creamy feta creates a meal that nourishes both body and soul.
I love how versatile this dish is—it works beautifully for solo dinners, family meals, or even entertaining guests. Serve it straight from the skillet with some crusty bread, and watch how it brings people together around the table.
If you enjoy this shakshuka with feta, you might also love my Greek tomato eggs or this delicious avocado toast with poached egg. For more Mediterranean-inspired dishes, try my Caprese pasta salad or refreshing Mediterranean quinoa salad.
When you make this recipe, I’d love to hear how it turned out for you. Share your photos and stories—there’s nothing I enjoy more than seeing how these recipes find their way into your kitchens and memories.
Frequently Asked Questions
What country is shakshuka from?
Shakshuka originates from North Africa, particularly Tunisia and Libya, though it has become popular throughout the Middle East and Israel. The dish has Bedouin roots and was traditionally cooked in a metal skillet over an open fire.
Why do Jews eat shakshuka?
Jewish communities adopted shakshuka primarily through Israeli cuisine, where it became a staple breakfast dish. Its popularity grew because it’s inexpensive, nutritious, and can be prepared quickly for Shabbat lunch or weeknight dinners.
Is shakshuka a breakfast or dinner?
I serve shakshuka for both breakfast and dinner! It makes a fantastic brunch dish with crusty bread, but it’s equally satisfying for a quick weeknight dinner. The protein-rich eggs and vegetable-packed sauce make it appropriate for any meal.
How to make the perfect shakshuka?
The perfect shakshuka starts with properly blooming your spices in oil, simmering the sauce until thickened, and cooking the eggs gently over low heat. Don’t stir after adding the eggs, and cover the skillet to ensure the whites set while keeping yolks runny.
How to pronounce Shakshuka?
It’s pronounced “shack-SHOO-kah” with the emphasis on the second syllable. The “sh” sounds are soft like in “shower,” and the “u” is pronounced like the “oo” in “book.”
What does shakshuka taste like?
Shakshuka tastes like a warm, spiced tomato stew with creamy eggs and tangy feta. The cumin and paprika provide earthy warmth, the tomatoes offer slight acidity, and the eggs add richness that balances everything beautifully.
What are the different variations of shakshuka?
Beyond the classic version, you’ll find shakshuka with added vegetables like spinach, kale, or potatoes. Some versions use merguez sausage, while others incorporate different cheeses. Green shakshuka made with herbs and green vegetables is another popular variation.
What is the origin of shakshuka?
Shakshuka has North African origins of shakshuka dating back to the Ottoman Empire. The word itself comes from Arabic meaning “a mixture,” reflecting the dish’s combination of eggs, tomatoes, peppers, and spices.
What are the health benefits of shakshuka?
This dish offers excellent nutrition from protein-rich eggs, lycopene-packed tomatoes, and antioxidant spices. It provides balanced macronutrients, vitamins C and A, and anti-inflammatory compounds from cumin and paprika.
More Cozy Egg Recipes You’ll Love
If you enjoyed this shakshuka, you’ll adore these other comforting egg dishes that turn simple ingredients into something special.
Cottage Cheese Egg Bites – Fluffy baked eggs with cottage cheese that taste like your favorite coffee shop version but healthier.
Avocado Toast with Poached Egg – Creamy avocado and perfectly runny eggs on crusty sourdough for the ultimate breakfast treat.
Greek Tomato Eggs – A vibrant Mediterranean twist on eggs cooked in tomato sauce with feta and fresh herbs.
Christmas Breakfast Casserole – A make-ahead strata loaded with cheese, sausage, and bread perfect for holiday mornings.
Protein-Packed Breakfast Bowl – Scrambled eggs with quinoa, black beans, and avocado for sustained morning energy.
