Shakshuka with feta and fresh herbs brings four tender eggs to the table in a skillet of gently spiced tomato sauce. Sweet red pepper and onion form the base, while cumin and paprika give the tomatoes warmth. Crumbled feta adds a salty, creamy finish, and chopped herbs keep every bite bright. Set the skillet in the center of the table with bread for scooping.
RECIPE CARD
Shakshuka with Feta and Fresh Herbs
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 3 garlic cloves, minced
- 1 can (400 g or 14 ounces) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped parsley or cilantro
- 1 lemon, cut into wedges, for serving
- 4 slices crusty bread, for serving
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Soften the onion and pepper: Heat the olive oil in the skillet over medium heat. Add the chopped onion and red pepper. Stir every minute or two for 6…
- Bloom the garlic and spices: Add the minced garlic, cumin, paprika, and red pepper flakes, if using. Stir for about 45 to 60 seconds, just until the garlic smells…
- Simmer the tomato sauce: Pour in the crushed tomatoes and add the salt and black pepper. Stir well, bringing any browned bits from the bottom into the sauce.…
- Poach four eggs in the sauce: Use the back of a spoon to make four evenly spaced wells in the simmering sauce. Crack one egg into a small cup, then…
- Add feta and fresh herbs: Remove the skillet from the heat as soon as the eggs reach the texture you prefer. Scatter the crumbled feta around and between the…
- Serve with lemon and bread: Divide the shakshuka among four shallow bowls, giving each serving one egg and a generous spoonful of sauce. Serve immediately with lemon wedges and…
This version makes four servings and works for brunch, a relaxed lunch, or a quick dinner. Once the whites set, take the pan off the heat promptly if you like soft yolks. A squeeze of lemon just before eating lifts the rich tomato and cheese.
Why You’ll Love It
- One skillet: The vegetables, sauce, and eggs cook in the same pan, so cleanup is simple.
- Easy to share: Four eggs give each person a clear portion, with plenty of sauce for dipping.
- Balanced flavor: Warm spices, tangy feta, fresh herbs, and lemon each play a distinct part.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 3 garlic cloves, minced
- 1 can (400 g or 14 ounces) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped parsley or cilantro
- 1 lemon, cut into wedges, for serving
- 4 slices crusty bread, for serving
Use a wide skillet with a fitted lid; a 10 to 12 inch pan gives the eggs room to cook separately.
Step-by-Step Instructions
Step 1: Soften the onion and pepper
Heat the olive oil in the skillet over medium heat. Add the chopped onion and red pepper. Stir every minute or two for 6 to 8 minutes, until the onion is translucent and the pepper has softened. Give this first stage enough time: softened vegetables make a sweeter, rounder sauce and will not remain crunchy beneath the eggs.
Step 2: Bloom the garlic and spices
Add the minced garlic, cumin, paprika, and red pepper flakes, if using. Stir for about 45 to 60 seconds, just until the garlic smells fragrant and the spices coat the vegetables. Garlic can turn bitter when cooked too long in a relatively dry pan, so have the crushed tomatoes open and ready.
Step 3: Simmer the tomato sauce
Pour in the crushed tomatoes and add the salt and black pepper. Stir well, bringing any browned bits from the bottom into the sauce. Simmer uncovered over medium-low heat for 10 to 15 minutes, stirring occasionally, until the sauce looks thick and a spoon leaves a brief trail across the pan. If the sauce becomes paste-like, stir in water a tablespoon at a time. It should be spoonable, but thick enough that four shallow wells will keep their shape.
Step 4: Poach four eggs in the sauce
Use the back of a spoon to make four evenly spaced wells in the simmering sauce. Crack one egg into a small cup, then slide it gently into a well; repeat with the other three. Cover the skillet and cook over low heat for 5 to 7 minutes. Check at five minutes: the whites should look opaque and set, while the yolks can remain soft. For firmer yolks, cook 2 minutes longer.
Step 5: Add feta and fresh herbs
Remove the skillet from the heat as soon as the eggs reach the texture you prefer. Scatter the crumbled feta around and between the eggs, keeping the yolks visible. Sprinkle the chopped parsley or cilantro over the top. The residual heat will soften the cheese slightly without melting it into the sauce.
Step 6: Serve with lemon and bread
Divide the shakshuka among four shallow bowls, giving each serving one egg and a generous spoonful of sauce. Serve immediately with lemon wedges and crusty bread. Let everyone squeeze on lemon to taste; a little juice makes the herbs and tomato taste fresher.
Substitutions & Variations
For a milder skillet, leave out the red pepper flakes; for more heat, add a small spoonful of harissa with the garlic. Smoked paprika can replace sweet paprika, though its smoky note will change the balance. Goat cheese can stand in for feta, but use a light hand because it softens more readily. Chopped mint works alongside parsley or cilantro as a final garnish. If you want extra vegetables, cook a handful of chopped spinach into the thickened tomato sauce before making the egg wells.
What to Serve With
Crusty bread is the easiest partner because it catches both the sauce and the soft yolk. For a larger brunch, add a crisp green salad or sliced cucumbers alongside the skillet. The bright, salty flavors also pair well with grilled halloumi salad with watermelon and mint; serve smaller portions of each because both dishes contain cheese. For a vegetable-focused dinner, try garlic lemon roasted cauliflower steaks on the side.
Frequently Asked Questions
How do I tell when the eggs are cooked?
Lift the lid and look at the whites near each yolk. They should be opaque rather than clear or wobbly. For soft yolks, remove the pan from the heat as soon as the whites set; the eggs continue cooking briefly in the hot sauce. If you prefer firm yolks, cover the skillet for another minute or two and check again.
Can I make the sauce ahead?
Yes. Cook and cool the tomato and pepper sauce, then refrigerate it in a covered container for up to three days. Reheat it in the skillet until it simmers, adding a splash of water if it has become too thick. Make the wells and add the eggs only when you are ready to eat. Finish with feta and herbs after the eggs cook, so the topping stays fresh.
How should leftovers be stored and reheated?
Refrigerate leftovers promptly in a covered container for up to two days. Reheat gently in a covered skillet over low heat until hot throughout; add a spoonful of water if the sauce sticks. The eggs will cook further during reheating, so the yolks are unlikely to stay runny.