Spicy Mediterranean Shakshuka
Gently poached eggs in a rich, spiced tomato and red bell pepper sauce garnished with feta.
Shakshuka is a traditional Middle Eastern and North African dish that has taken Pinterest by storm. It is hearty, spiced with cumin and paprika, and perfect for brunch served with crusty bread.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
- Cast Iron Skillet
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
4
servings
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1 tbsp olive oil
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½ medium onion, diced
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1 medium red bell pepper, chopped
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2 cloves garlic, minced
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1 tsp ground cumin
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1 tsp smoked paprika
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1 can (14 oz) crushed tomatoes
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4 large eggs
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¼ cup feta cheese, crumbled
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2 tbsp fresh cilantro, chopped
Step-by-Step Instructions
Sauté Aromatics
Heat 1 tablespoon of olive oil in a large cast iron skillet over medium heat (approx. 350°F / 175°C). Add the diced onion and sliced red bell pepper. Cook, stirring occasionally, for 6-8 minutes until the vegetables are soft, translucent, and just beginning to turn golden at the edges. Stir in the minced garlic, cumin, paprika, and red pepper flakes, cooking for 1 minute until fragrant (do not let the garlic brown or it will turn bitter).
Simmer Tomato Sauce
Pour in the crushed tomatoes and stir to combine with the sautéed aromatics. Season with salt and black pepper to taste. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors are deeply melded.
Poach the Eggs
Use the back of a spoon to make 4 small wells in the simmering tomato sauce. Crack an egg directly into each well. Immediately cover the skillet with a lid and cook on low heat for 5-8 minutes. Keep a close eye: the eggs are perfectly poached when the whites are completely set and opaque, but the yolks remain soft and runny to the touch.
Garnish and Serve
Remove the skillet from the heat. Crumble the white feta cheese and sprinkle it evenly over the simmering shakshuka, then top with fresh chopped cilantro leaves. Serve hot directly from the cast iron skillet with slices of crusty warm bread for dipping.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
We do not recommend freezing this dish, as dairy-based sauces and creamy textures tend to separate and curdle when thawed.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.