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top view shakshuka in black pan

Easy Shakshuka Recipe with Feta

This Easy Shakshuka Recipe with Feta is a one-skillet meal made with simmered veggies, fragrant spices, and gently-poached eggs. The rich flavors make for a perfectly comforting breakfast or brunch that takes less than 30 minutes to make.
Course Breakfast, Gluten-Free, Vegetarian
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 27 minutes
Servings 4 -5
Calories 370kcal
Author Rena


  • 3 tablespoons extra-virgin olive oil
  • 2 shallots sliced
  • 1 large red bell pepper seeded and thinly sliced
  • 3 garlic cloves thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • teaspoon ground cayenne or to taste
  • 28 oz canned whole plum tomatoes with their juices one can, coarsely chopped
  • ¾ teaspoon kosher salt plus more as needed
  • ¼ teaspoon black pepper plus more as needed
  • 5 ounces feta crumbled (about 1 1/4 cups)
  • 6 large eggs
  • Chopped cilantro or parsley for serving


  • Preheat the oven to 375F.
  • Slice the onion, bell pepper, and garlic cloves. Coarsely chop the tomatoes and finely chop the cilantro.
  • Heat a large skillet over medium-low heat. Add olive oil and heat until shimmering. Add shallots and bell pepper; cook stirring occasionally until slightly tender.
  • Add garlic and continue cooking for 2 minutes more. Now stir in the chopped tomatoes and all the spices.
  • Mix well and cook until tomatoes are softened, mash with the wooden spoon to form a thick sauce, then let it simmer for about 10 minutes. Taste and adjust the salt and pepper.
  • Next, use a large spoon to make small wells in the sauce. Crack the eggs into each well. Season the eggs with some salt and pepper. Sprinkle crumbled feta on top.
  • Now transfer the skillet to the preheated oven and bake for 7-10 minutes until eggs are done to your liking.
  • Garnish with chopped cilantro or parsley and enjoy!


  • Shallots: You can also use finely chopped yellow onion.
  • Red bell pepper: You can also use yellow or orange bell peppers.
  • Sweet paprika: If you prefer a spicy base, you can use chipotle powder instead.
  • Canned whole tomatoes: You can also use diced canned tomatoes.
  • Feta: Leave off the feta to make the dish dairy-free.
  • If you like your eggs more done, increase the baking time slightly.


Calories: 370kcal | Carbohydrates: 22g | Protein: 18g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 277mg | Sodium: 1192mg | Potassium: 828mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2204IU | Vitamin C: 58mg | Calcium: 292mg | Iron: 5mg