A cast iron skillet with shakshuka and wooden spoon.

Shakshuka with Feta

A traditional Middle Eastern recipe made with poached eggs and a spicy tomato sauce. Shakshuka with Feta is a hearty meal perfect for breakfast or dinner.

Course Breakfast
Cuisine Middle Eastern
Keyword shakshuka, tomatoes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people


  • 1/4 cup olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • salt
  • black pepper
  • 4 cloves garlic, chopped
  • 1 tsp cumin
  • 1 1/2 tsp paprika
  • 1/4 tsp red pepper flakes
  • 42 oz canned diced tomatoes
  • 5 oz feta cheese, divided
  • 8 eggs
  • parsley or cilantro


  1. Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell pepper with a generous pinch of salt and pepper. Stir the veggies until tender.

  2. Add garlic, cumin, paprika and red pepper flakes. Stir until combined. Pour in tomatoes and simmer over medium-low heat for 15 minutes. While sauce is simmering, preheat oven to 400°F. Add in 3 ounces of feta.

  3. With heat over medium-low, use a spoon to create 8 small wells in the sauce, cracking an egg into each well as you go. Place the pan in the preheated oven and bake until the eggs are set, 5-10 minutes.

  4. Sprinkle with the remaining feta and parsley or cilantro, if desired. Serve with slices of bread.

Recipe Notes

The tomato base for this recipe can easily be made in advance. Just crack the eggs on top and then heat it up in a preheated oven right before serving.