Shakshuka With Feta
Updated May 29, 2026
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon ground cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
¾ teaspoon kosher salt, plus more as needed
¼ teaspoon black pepper, plus more as needed
5 ounces feta, crumbled (about 1 ¼ cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
Nutritional analysis per serving (4 to 6 servings)
12 grams carbs; 214 milligrams cholesterol; 261 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 19 grams fat; 3 grams fiber; 647 milligrams sodium; 13 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Step 2
Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Private Notes
Comments
This is a favorite and really deserves its five star rating. I like to add chickpeas or lentils to make this into a hearty eggs-for-dinner option. I also found that the oven tends to overcook the eggs - by the time the whites are cooked, the yolks are solid as well. Reducing stove top heat to a simmer and putting the lid on makes it easier to keep an eye on the eggs, helps to maintain solf yolks, and also avoids the hassle of using the oven.
I ate this dish growing up in Algeria. Here are few variations my mom made: 1. Adding small meatballs for a substantial meal. 2. Grilling the peppers first, then peeling them and chopping them before adding them to the cooked tomatoes and onions. 3. using grilled eggplant instead of peppers.
I am a Tuscan born and it's pretty much staple dinner food there and no need to turn the oven on, only cover the pan and finish cooking it on the stove and serve it with plenty of Tuscan salt less bread
add ras el hanout and a pinch of cinnamon
Love this recipe. It’s a favorite for my partner and me that I’ve made 5+ times. The only thing I do different from the recipe is set the oven to 450 instead of 375. I found that the oven needs to be hotter to cook the eggs in 7ish minutes with firm whites and a runny yoke (if that’s what you’re going for)
Shakshuka originated in Tunisia. It's not an Israeli dish, though I'm sure it is enjoyed throughout the Middle East and North Africa.
@Hannah Actually the greater Maghreb Region which includes Libya, Algeria and Monaco. It gained popularity with Israeli’s in the 50’s when North African Jews brought their recipes to the region. One might feel a compliment that the Israeli’s liked it so much they adapted it as their own. This is the way different countries have so many similarities in dishes, because of sharing and adaptations.