Eggs simmered in a spiced tomato sauce with peppers and onions, finished with crumbled feta. Shakshouka is flavorful, simple to prepare, and perfect for a vegetarian brunch, breakfast, or an easy meatless dinner.
This dish is one of my favorites: a smoky tomato base, gently poached eggs, salty feta, and a handful of fresh herbs. It comes together quickly—about 20 minutes from start to finish—so it’s great for busy mornings or a simple supper.
Serve shakshouka with toasted crusty bread and a light salad for a satisfying meatless meal that’s as easy as it is delicious.
You’re going to love this!
- Meatless meal – Shakshouka is hearty and filling without meat. It works beautifully for breakfast or as a quick vegetarian dinner.
- Quick & easy – Make a simple spiced tomato sauce, nestle in the eggs, and you’re done.
- Simple & flavorful – A short list of fresh ingredients yields a dish packed with bright, balanced flavor.
Ingredients
- Eggs – 5–6 eggs work well, depending on the pan and your preference.
- Tomatoes – One 28 oz can of whole tomatoes (San Marzano if available) for a sweet, balanced sauce.
- Red pepper and onion – Sliced, they add texture and sweetness. Any variety of pepper or onion will do.
- Garlic – Fresh cloves for the best aroma and taste.
- Parsley and cilantro – Optional but recommended to brighten the dish.
- Feta cheese – Adds a salty, tangy finish; use crumbled feta.
- Smoked paprika and cumin – Give the sauce its smoky, earthy character.
How to make it
Sauté the onion and pepper. Heat a skillet over medium-high and add olive oil, then the sliced onion and red pepper. Cook, stirring often, until the vegetables are softened.
Make the tomato sauce. Add the canned tomatoes, garlic, cumin, and smoked paprika to the skillet. Season with salt and pepper. Break up the tomatoes with a fork and simmer for about 10 minutes until the sauce thickens and reduces slightly.
Cook the eggs. Make small wells in the sauce with a spoon and crack the eggs into them. Sprinkle half the feta over the sauce, cover the skillet, and cook 6–8 minutes until the whites are set. If you prefer firmer yolks, cook a couple minutes longer.
Garnish and serve. When the eggs are cooked to your liking, sprinkle the remaining feta and the chopped parsley and cilantro over the dish. Serve hot with crusty toasted bread for dipping.
Tips for the best shakshouka
- Avoid cast iron for tomato-based dishes. Acidic tomatoes can wear down cast iron seasoning. Use a nonstick or stainless skillet for best results.
- Choose quality tomatoes. San Marzano or good-quality canned whole tomatoes give the sauce a naturally sweet, balanced flavor.
- Make the sauce ahead. The tomato base keeps well and can be reheated for quick breakfasts or brunches.
- Add-ins for variety. Try artichoke hearts, olives, or chickpeas stirred into the sauce for extra texture and flavor.
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More recipes you’ll love!
If you like this shakshouka, try other vegetarian breakfast ideas for variety and inspiration.
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Breakfast Tostadas
-
Breakfast Polenta
-
Savory Parmesan French Toast with Pesto Tomato Sauce
-
Vegetarian Breakfast Burritos
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Print Recipe
Shakshouka with Feta
Equipment
Ingredients:
- 1 Tablespoon olive oil
- 1 red pepper – sliced
- 1 onion – sliced
- 1 28 oz can whole tomatoes – preferably San Marzano
- 4 cloves garlic – crushed
- 2 Teaspoon smoked paprika
- 1 Teaspoon cumin
- 1⁄2 Teaspoon red pepper flakes – or more for extra heat
- 5-6 eggs
- 1⁄4 cup crumbled feta
- 1⁄4 cup minced cilantro and parsley
- crusty bread for serving
Instructions
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Heat olive oil in a skillet over medium-high. Add sliced peppers and onions and sauté until tender.
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Add the canned tomatoes, garlic, smoked paprika, and cumin. Season with salt and pepper. Break the tomatoes up with a fork and simmer about 10 minutes until the sauce thickens.
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Make wells in the sauce with a spoon and crack an egg into each well. Sprinkle half the feta over the sauce.
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Cover and cook 6–8 minutes until the whites are set. For firmer yolks, cook an additional 2 minutes. Garnish with remaining feta and herbs before serving.
Nutrition
* Nutritional information is estimated and may not be exact.