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Easy Shakshuka with Feta

Shakshuka is an easy Mediterranean (Tunisian) vegetarian recipe with eggs simmered in a spiced tomato and pepper sauce, topped with feta cheese.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 214 kcal
Course: Breakfast
Cuisine: Tunisian

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper seeded and diced (or any other color)
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 28 oz. canned crushed tomatoes
  • 1/4 cup chopped fresh cilantro or parsley, plus more for serving
  • 6 large eggs
  • 4 oz. crumbled Feta cheese
  • crusty bread or pita, for serving optional

Instructions

    Cup of Yum
  1. Heat the olive oil (2 tablespoons) over medium-high heat in a 12-inch skillet (preferably nonstick). Sauté the diced onion and pepper until softened and browned, about 10 minutes, stirring occasionally.
  2. Add the minced garlic (2 cloves), ground cumin (1 teaspoon), smoked paprika (1/2 teaspoon), crushed red pepper flakes (1/4 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon). Stir to coat and sauté for about 30 seconds more, until fragrant.
  3. Pour in the crushed tomatoes (28 oz.) and chopped cilantro or parsley (1/4 cup) and stir together. Bring to a gentle simmer, and turn the heat to low (or off momentarily, if the tomatoes are splattering a lot).
  4. Use a spoon to form 6 wells in the tomato sauce mixture. Crack an egg into each well. Cover the skillet and simmer until eggs are set (about 5-8 minutes, depending on how runny you like the yolks).
  5. Sprinkle with crumbled feta (4 oz.) and additional chopped cilantro/parsley, as well as more salt, pepper, and crushed red pepper if desired. Serve with crusty bread.

Notes

  • If you don't have a lid for your large skillet, you can finish cooking it in your oven, as long as your skillet is oven-safe. Just crack eggs into the wells and transfer to a 375 degree F oven for about 10 minutes, or until eggs are set to your preference.
  • To use a 10-inch skillet, use the same amount of ingredients except 4 eggs instead of 6. Anything smaller than that and you'll probably have to cut the recipe in half (use the slider bar on the servings above to help out with this).
  • For a paleo or dairy free version, omit the feta cheese.
  • Ingredient Substitutions: Chili powder or regular paprika can be used instead of smoked paprika; cayenne pepper can be used instead of crushed red pepper (or omitted for a mild version); goat cheese, queso fresco, or cotija cheese can be substituted for feta; canned diced tomatoes or chopped whole tomatoes may be substituted for crushed.

Nutrition Information

Calories 214kcal (11%) Carbohydrates 14g (5%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 181mg (60%) Sodium 840mg (35%) Potassium 535mg (15%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1375IU (28%) Vitamin C 39mg (43%) Calcium 172mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 214

% Daily Value*

Calories 214kcal 11%
Carbohydrates 14g 5%
Protein 11g 22%
Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 181mg 60%
Sodium 840mg 35%
Potassium 535mg 11%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 1375IU 28%
Vitamin C 39mg 43%
Calcium 172mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.