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 monounsaturated 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
Made this for Sunday breakfast- very tasty. Partner requested repeat performance. Scaled to 2/3 for 4 eggs (used one 15oz can of chopped tomatoes, stirred in a little harissa as someone else suggested). Biggest challenge is getting the eggs right - think I need more practice but some ended up too runny, some a little too firm (yolk wise). Next time may try finishing on the stove to keep more constant heat and monitoring.
One of my go to favorites. Generally, I use crushed tomatoes because I can’t find plum. I also add chickpeas, or any type of white bean, to make it heartier. Sometimes I throw in spinach or kale if I have some that needs to be used. I usually bake it, but occasionally I keep it on the stove to do the eggs, if the weather is warm. It’s a very versatile recipe. I serve it with naan.
I’ve made this so many times and it’s delicious, but I’ve never been able to get the eggs right. They’re either underdone with runny whites (yuck) or overcooked with a crumbly hard yolk (yuck). So my solution now is to poach the eggs separately to my liking (a medium poach, a little under four minutes) and serve them atop the shakshuka. It’s much easier and comes out perfectly every time!