Shakshuka with Feta

Total Time: 52min

Shakshuka with Feta is a one skillet meal like eggs in purgatory. Eggs are poached in a spiced tomato sauce with caramelized onions and sprinkled with feta! Recipe by: Yumma Jawad


  • 1 tablespoon olive oil

  • 1 medium onion sliced

  • 1 medium red bell pepper sliced

  • 2 cloves garlic minced

  • 2 14 ounce cans diced tomatoes

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 teaspoon coriander

  • Salt and freshly ground black pepper

  • 5-6 eggs

  • 1/2 cup crumbled feta cheese plus more for serving

  • Fresh cilantro for garnish

  • Crusty bread for serving


  1. Preheat oven to 375°F degrees.

  2. Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 15 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.

  3. Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes. Stir in the crumbled feta cheese.

  4. Create 6 small nests in the tomato and feta sauce. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Place the skillet in the oven to continue cooking until the eggs are set, about 8-12 minutes.

  5. Garnish with fresh cilantro, and serve with crusty bread or pita.