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Shakshuka Recipe

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: Mediterranean


Shakshuka is a delicious Maghrebi dish comprised of simmered chopped tomatoes with spices, peppers, and onions topped with baked runny eggs, feta, and fresh cilantro.


  • 46 eggs
  • 28-ounce can whole peeled plum or Roma tomatoes, roughly chopped
  • 1/2 medium yellow onion, diced
  • 1 red bell pepper, cored and diced
  • 23 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon sweet paprika *see note*
  • 1 teaspoon cumin
  • 1 teaspoon sriracha (or more to taste)
  • salt and pepper, to taste
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup feta cheese
  • Toasted French or Italian bread for serving


  1. Bring oil to medium heat in a 10-12 inch lidded saute pan or cast iron skillet. Add pepper and onion and season with salt and pepper. Cook until onions are translucent and tender, about 5-7 minutes. Add garlic and cook for 1 minute. Add tomatoes with juices, cumin, sweet paprika, and sriracha. Use the tip of a spatula to break the tomatoes into small chunks. You can also chop prior to adding to the skillet. Let simmer for about 10-15 minutes until slightly reduced and thickened. Season with salt and pepper, to taste.
  2. Create small wells for the eggs using the back of a spoon. Gently crack the eggs into the wells, keeping the yolks intact.
  3. Continue to gently simmer covered for about 5 minutes or until the egg whites are no longer translucent. Yolks should still be runny. Alternatively, bake uncovered for 5-7 minutes at 375°F. Let rest for 5 minutes before serving.
  4. Top with chopped cilantro and feta and serve with toasted French or Italian bread drizzled with olive oil.


While you can use fresh Roma tomatoes for Shakshuka, they aren’t always accessible and it can take a long time to cook and reduce. I always opt for whole peeled canned tomatoes and chop them with the tip of a spatula as they cook.

Shakshuka calls for sweet paprika, which is sweeter and more flavorful than regular paprika. The best substitutes are cayenne pepper and crushed red pepper flakes. You can also use smoked Hungarian paprika. Worst case, regular paprika or even chili powder is fine.

You can make this recipe in a saute pan or cast iron skillet, ideally with a lid so you can steam-poach the eggs on the stovetop. You can alternatively place the skillet in the oven (assuming it is oven-safe), to fully cook the eggs with very similar results.

Feta and cilantro are optional ingredients, but I personally love the flavor and texture they both contribute. Feta is very mild and adds creaminess as it melts.


  • Serving Size: 1 (without bread)
  • Calories: 215
  • Sugar: 8.1g
  • Sodium: 711mg
  • Fat: 13.7g
  • Saturated Fat: 3.8g
  • Carbohydrates: 14.5g
  • Fiber: 2.8g
  • Protein: 9.4g
  • Cholesterol: 172mg

Keywords: shakshuka with feta cheese