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Shakshuka

My favorite shakshuka recipe is quick and easy to make with a richly-seasoned tomato sauce and a sprinkling of tangy feta cheese.

Prep

15 min

Cook

20 min

Total

35 min

Serves

—

Instructions

  1. 01

    Sauté the veggies. Heat the oil in a large sauté pan over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, cumin, paprika, salt, crushed red pepper flakes and sauté for 2 minutes, stirring frequently.

  2. 02

    Simmer. Carefully add the tomatoes with their juices (be careful, the juices may sputter) and stir to combine, using a wooden spoon to gently break the tomatoes apart into small pieces as you stir. Continue cooking until the sauce reaches a simmer, then reduce the heat to medium-low to maintain a low simmer for 5-10 minutes or until the sauce has slightly thickened. Give the sauce a taste and season with salt and pepper as needed.

  3. 03

    Cook the eggs. Use the spoon to create 6 small wells in the sauce and gently crack the eggs and add them to each well. Sprinkle half of the feta evenly over the mixture. Cover the pan with a lid and cook until the egg whites are set, about 3-4 minutes for runny yolks or 5-6 minutes for jammy yolks.

  4. 04

    Finish and serve. Uncover and sprinkle the remaining feta over the shakshuka, along with lots of chopped cilantro. Serve warm with toasted bread and enjoy!

Variations & swaps

Shakshuka Variations

  • Here are a few more variations to this classic shakshuka recipe that you’re welcome to try:
  • Add extra veggies or greens: Sauté different diced veggies into the tomato sauce, such as zucchini, eggplant, cauliflower or sweet potato. You could also wilt in some baby spinach or chopped kale if you’d like to add some greens.
  • Add beans: Stir a can of white beans or chickpeas (rinsed and drained) into the tomato sauce for extra protein.
  • Add meat: Add your choice of meat to the tomato sauce, such as ground sausage, chorizo, chicken, beef or tofu.
  • Add heat: Drizzle the shakshuka with chili oil or chili crisp to make this dish spicier, or you could also add in some diced fresh chiles.
  • Add different herbs: Sprinkle the finished shakshuka with fresh parsley, dill or basil.
  • Add different cheese: Swap in crumbled goat cheese, cotija cheese or pan-fried halloumi.
  • Serve over grains. Make a shakshuka grain bowl by skipping the bread and instead serving the shakshuka over a bowl of farro or quinoa.
  • <img decoding="async" data-pin-url="https://www.gimmesomeoven.com/shakshuka-recipe/?tp_image_id=88836" data-pin-title="Shakshuka" class="alignnone size-full wp-image-88836" src="https://www.gimmesomeoven.com/wp-content/uploads/2025/03/Shakshuka-9.jpg" alt="Bowl of tomato and pepper stew with a poached egg, feta and slices of toasted bread" width="1392" height="2088" srcset="https://www.gimmesom…
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