Shakshuka With Feta

Name: Shakshuka With Feta
Total time: 50 min
Yield: 4 to 6 servings
Cuisine: jewish
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; 1/8 teaspoon ground cayenne, or to taste; 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped; 3/4 teaspoon kosher salt, plus more as needed; 1/4 teaspoon black pepper, plus more as needed; 5 ounces feta, crumbled (about 1 1/4 cups); 6 large eggs; Chopped cilantro, for serving; Hot sauce, for serving

By Melissa Clark

Updated Feb. 3, 2025

Shakshuka With Feta — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 50 minutes
Rating: 5(19,429)
Comments: Read comments

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

Featured in: A Rich Egg Dish That Satisfies

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Ingredients

Yield:4 to 6 servings

3tablespoons extra-virgin olive oil
1large onion, halved and thinly sliced
1large red bell pepper, seeded and thinly sliced
3garlic cloves, thinly sliced
1teaspoon ground cumin
1teaspoon sweet paprika
⅛teaspoon ground cayenne, or to taste
1(28-ounce) can whole plum tomatoes with their juices, coarsely chopped
¾teaspoon kosher salt, plus more as needed
¼teaspoon black pepper, plus more as needed
5ounces feta, crumbled (about 1¼ cups)
6large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Ingredient Substitution Guide

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Preparation

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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.

Ratings

5 out of 5

19,429 user ratings

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Comments

Britta7 years ago

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.

M7 years ago

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.

alessandro7 years ago

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

Karolina1 week ago

This is my go-to dinner party dish! I usually double the veggies due to the size of my skillet and quadruple the spices for some more kick. I serve with crusty garlic bread. It’s always a hit!

Free Martha Mitchell1 week ago

Thank you for this brilliant recipe. Why have I never heard of Shakshuka before? What a delicious surprise.

Amanda J1 week ago

@Free Martha Mitchell it’s super popular nowadays in restaurants. Hope you enjoy!

Hannah2 weeks ago

Absolute fire recipe, went heavy on the sweet paprika and added a bit of smoked paprika as well. Yum

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