Easy Shakshuka with Feta and Herbs

Shakshuka is a North African and Middle Eastern dish of eggs cooked in a rich sauce of tomatoes, peppers and warm spices. It is served straight from the pan with bread for scooping, and it is just as good for a slow weekend breakfast as it is for a quick weeknight dinner. This version keeps the ingredient list short and finishes with salty feta and plenty of fresh herbs.

What You Need

• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon chili flakes or harissa, to taste
• 1 can (28 oz / 800 g) crushed or whole peeled tomatoes
• 1 teaspoon sugar, only if the tomatoes taste sharp
• Salt and black pepper
• 5 to 6 large eggs
• 1/2 cup (75 g) crumbled feta
• A handful of chopped parsley and cilantro
• Crusty bread or warm pita, for serving

Step-by-Step Instructions

1. Soften the vegetables. Heat the olive oil in a large, deep skillet (about 12 inches / 30 cm) over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 8 to 10 minutes, stirring now and then, until soft and lightly golden.
2. Bloom the spices. Add the garlic, cumin, both paprikas and chili. Stir for about 1 minute, until fragrant. Cooking spices in oil releases far more flavor than adding them to liquid.
3. Simmer the sauce. Pour in the tomatoes (crush whole tomatoes with a spoon). Season with salt and pepper and add the sugar if needed. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens enough that a spoon leaves a trail.
4. Make wells for the eggs. Use the back of a spoon to make 5 or 6 small hollows in the sauce. Crack an egg into each one. Cracking each egg into a small cup first makes this easier and keeps shells out.
5. Cook the eggs. Cover the pan and cook over medium-low heat for 5 to 8 minutes. The whites should be set and opaque, while the yolks stay soft. Check after 5 minutes; the eggs continue cooking off the heat.
6. Finish. Scatter the feta and herbs over the top and season the eggs with a little salt and pepper. Serve right away from the pan.

Tips for the Best Shakshuka

• Thick sauce matters. If the sauce is watery, the eggs spread out and the whites take too long to set. Simmer a few extra minutes if needed.
• Use a lid. The trapped steam cooks the top of the eggs. A baking sheet works if your skillet has no lid.
• Spoon a little sauce over the whites (not the yolks) to help them set evenly.
• Make the sauce ahead. It keeps for 3 days in the fridge. Reheat until simmering, then add the eggs.

Variations

• Green shakshuka: Replace the tomatoes with sautéed spinach, kale, leeks and a splash of cream.
• With chickpeas: Stir in a drained can of chickpeas with the tomatoes for a more filling meal.
• With merguez or sausage: Brown sliced sausage before the onions and continue as written.

Storage

Shakshuka is best eaten fresh because reheated eggs become firm. If you have leftovers, refrigerate for up to 2 days and reheat gently, covered, over low heat.

Frequently Asked Questions

How do I know when the eggs are done?
The whites should be fully opaque with no clear, jelly-like areas near the yolk. Gently shake the pan; set whites will not wobble.

Can I bake shakshuka in the oven?
Yes. Use an oven-safe skillet, add the eggs and bake at 375°F (190°C) for 8 to 12 minutes.

Is shakshuka spicy?
It is as spicy as you make it. With the smallest amount of chili it is warm and smoky rather than hot.

Serving Suggestions

Serve with crusty bread, toasted pita or flatbread to mop up the sauce. A simple cucumber and tomato salad or a bowl of olives rounds out the table.