Spiced Tomato Shakshuka with Feta and Herbs
Eggs poached in a smoky, gently spiced tomato and pepper sauce, finished with crumbled feta and fresh herbs. One skillet, 35 minutes, and warm bread for scooping.
This version leans on smoked paprika and cumin for depth without much heat, with a pinch of cayenne if you like things lively. The feta goes on at the very end so it stays creamy instead of melting into the sauce, and a handful of cilantro and parsley keeps every bite fresh.
It is a one-pan dish, which means it doubles as an easy dinner. Serve it straight from the skillet with pita, sourdough, or a plain flatbread. If you are feeding more than four, use a wider pan and add two extra eggs rather than crowding the sauce.
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, optional
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon honey or sugar, optional, to balance the acidity
- 4 large eggs
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- Warm pita, sourdough, or flatbread, to serve
Instructions
- Warm the olive oil in a 10- to 12-inch skillet over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 8 to 10 minutes, stirring occasionally, until soft and just beginning to color.
- Stir in the garlic, cumin, smoked paprika, coriander, and cayenne if using. Cook for 60 seconds, just until the spices smell fragrant.
- Pour in the crushed tomatoes, then rinse the can with 1/4 cup water and add that too. Stir in the salt, black pepper, and honey if the tomatoes taste sharp. Simmer uncovered for 10 to 12 minutes, until the sauce is thick enough that a spoon dragged through it leaves a clear trail.
- Taste and adjust the seasoning. Using the back of a spoon, press four shallow wells into the sauce and crack an egg into each one. Season the eggs lightly with salt and pepper.
- Cover the pan and cook over medium-low heat for 6 to 8 minutes, until the whites are set but the yolks still wobble. If you prefer firm yolks, give them another 2 minutes.
- Take the pan off the heat. Scatter the feta, cilantro, and parsley over the top, add a final drizzle of olive oil, and serve right away with warm bread.
Cook’s tips
- Do not stir the eggs once they are in the pan. Covering traps steam, which sets the whites evenly without any flipping.
- A thick sauce is what holds the wells. If yours still looks watery at 12 minutes, simmer it a few minutes longer before adding the eggs.
- Cold eggs straight from the refrigerator take longer to set. Let them sit on the counter while the sauce cooks.
- Use a good-quality canned tomato. Under-ripe, cheap cans taste flat and usually need a little extra honey.
Substitutions
- Feta: goat cheese, ricotta salata, or a spoonful of thick plain yogurt.
- Canned tomatoes: 2 pounds of ripe fresh tomatoes, chopped, simmered 5 minutes longer.
- Cilantro: flat-leaf parsley or torn basil for anyone who dislikes cilantro.
- Vegan version: skip the eggs and feta and finish with pan-fried chickpeas or crumbled firm tofu.
Storage & reheating
The sauce alone keeps in an airtight container in the refrigerator for up to 4 days and freezes well for up to 3 months. Reheat it in a skillet and poach fresh eggs in it. Cooked eggs do not reheat gracefully, so if you have leftovers, cover them and refrigerate for up to 2 days, then warm them gently on the stovetop.
FAQ
Can I make shakshuka ahead of time?
Yes. Make the sauce up to 4 days ahead, refrigerate it, and poach the eggs in it when you are ready to eat. The flavor is actually better after a day.
How do I stop the egg whites from spreading?
Make the wells deep enough to cradle each egg and keep the sauce thick. If the whites still spread, spoon a little sauce over them as they cook.
Is shakshuka spicy?
Not in this version. The cayenne is optional and smoked paprika adds smokiness rather than heat. Add a chopped fresh chili with the garlic if you want real spice.
What should I serve with shakshuka?
Warm pita, sourdough, or flatbread for scooping, plus a simple cucumber and tomato salad or a spoonful of plain yogurt on the side.
