Can I make this ahead?

Yes. The components or finished dish hold well if properly chilled and stored.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Shakshuka with eggs in tomato sauce topped with feta and herbs

Eggs poached in spiced tomato sauce with crumbled feta

Shakshuka with Feta

Name: Shakshuka with Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 eggs; 1 can crushed tomatoes; 1 red bell pepper, diced; 1 onion, diced; 3 cloves garlic, minced; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp red pepper flakes; 3 oz feta cheese, crumbled; 2 tbsp olive oil; Fresh cilantro or parsley; Crusty bread for serving; Salt and pepper

35 minEasy

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Servings

4 servings

Difficulty

Easy

Cost

Budget

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Shakshuka with Feta

Eggs poached in spiced tomato sauce with crumbled feta

A one-skillet breakfast of eggs gently poached in a smoky, spiced tomato-pepper sauce topped with crumbled feta and fresh herbs.

10m

Prep Time

25m

Cook Time

35m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Mediterranean Cuisine Main Course Breakfast Vegetarian Gluten-Free

Sarah Chen

February 25, 2026(Updated April 12, 2026)

Shakshuka is the ultimate one-pan breakfast. Eggs simmer directly in a fragrant tomato sauce spiced with cumin, paprika, and a touch of heat, making it one of those dishes where the cooking vessel goes straight to the table. Adding feta brings a salty, creamy element that melts slightly into the sauce.

It is a staple across North Africa and the Middle East, and it has become a beloved brunch dish worldwide for good reason: it is fast, forgiving, dramatic-looking, and tastes incredible scooped up with crusty bread.

Ingredients

6 eggs
1 can crushed tomatoes
1 red bell pepper, diced
1 onion, diced
3 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
1/2 tsp red pepper flakes
3 oz feta cheese, crumbled
2 tbsp olive oil
Fresh cilantro or parsley
Crusty bread for serving
Salt and pepper

Instructions

1
Heat the olive oil in a large skillet and saute the onion and bell pepper until softened.
2
Add the garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute.
3
Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
4
Make 6 wells in the sauce and crack an egg into each one.
5
Scatter the feta over the sauce, cover, and cook on medium-low for 6 to 8 minutes until the whites are set and the yolks are still runny.
6
Garnish with fresh herbs and serve with crusty bread.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

The sauce can be made ahead and reheated before adding the eggs.
Cover the pan to cook the tops of the eggs without flipping.
A dollop of labneh or yogurt is excellent on top.

Storage

Refrigerate leftovers in airtight containers for up to 4 days.

Reheating

Reheat gently on the stovetop, in the oven, or in the microwave until hot.

Nutrition Facts

Per serving (1 serving) · 4 servings

Calories280

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein16g

Carbohydrates16g

Fat18g

Fiber3g

Sugar8g

Sodium520mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make this ahead?: Yes. The components or finished dish hold well if properly chilled and stored.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Explore More

More Mediterranean Recipes More Main Course More Breakfast Vegetarian Recipes Gluten-Free Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Heat the olive oil in a large skillet and saute the onion and bell pepper until softened.
2
Add the garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute.
3
Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
4
Make 6 wells in the sauce and crack an egg into each one.
5
Scatter the feta over the sauce, cover, and cook on medium-low for 6 to 8 minutes until the whites are set and the yolks are still runny.
6
Garnish with fresh herbs and serve with crusty bread.

Tips & Storage

Pro Tips

The sauce can be made ahead and reheated before adding the eggs.
Cover the pan to cook the tops of the eggs without flipping.
A dollop of labneh or yogurt is excellent on top.

Storage

Refrigerate leftovers in airtight containers for up to 4 days.

Reheating

Reheat gently on the stovetop, in the oven, or in the microwave until hot.

Shakshuka with Feta

Shakshuka with Feta

Shakshuka with Feta

Ingredients

Instructions