Shakshuka with Feta and Fresh Herbs

Name: Shakshuka with Feta and Fresh Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: North African
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1 can (28 ounces) whole peeled tomatoes, crushed; 4-6 large organic eggs; 1/2 cup crumbled feta cheese; Fresh cilantro and parsley, chopped, for garnish; Warm pita or crusty bread for serving

An authentic, aromatic North African Shakshuka featuring gently poached eggs in a rich, spiced tomato and bell pepper sauce, topped with feta.

4.8 · 47 kitchen ratings

Published July 14, 2026 · By Julian Vance

Jump to Recipe

The Art of the Skillet Brunch

Shakshuka is a dish that belongs to the table, not a single plate. Originating in North Africa and widely popularized across the Middle East, it represents the beauty of simple ingredients coming together.

We tested various tomatoes to find the perfect sauce texture. Using whole peeled San Marzano tomatoes, crushed by hand, yields a sauce that has both structure and a natural sweetness. Adding a dash of feta cheese at the end balances the acidic tomatoes with creamy, salty contrast.

Why You'll Love This Recipe

Deeply Flavorful Spices: Ground cumin, smoked paprika, and coriander create a highly aromatic sauce.
Warm & Comforting: The ultimate weekend skillet brunch to share with family.
Perfect for Dipping: Running yolks blend with spiced tomatoes, begging for warm bread.

Health Benefits

Lycopene Rich: Simmered tomatoes contain high concentrations of lycopene, which supports prostate and cardiovascular health.
Anti-Inflammatory Properties: Garlic, onions, and spices provide natural anti-inflammatory benefits.
High Protein: Free-range organic eggs deliver essential amino acids and clean energy.

Pro-Tips for Perfection

Bloom Your Spices: Always stir your spices in hot oil with onions and garlic for 1 minute before adding tomatoes. This fat-soluble extraction unlocks full flavor.
Use Whole Peeled Tomatoes: Crush whole canned tomatoes by hand. They have a superior texture and sweetness compared to pre-diced canned tomatoes.
Keep Yolks Soft: Turn off the heat when the whites are 90% cooked. The residual heat of the skillet will finish the eggs perfectly.

Frequently Asked Questions

How do you prevent eggs from overcooking in shakshuka?

To prevent overcooking, cover the pan with a lid and cook on medium-low heat for exactly 5 to 7 minutes until whites are set but yolks remain runny. The residual heat will continue cooking them off the stove.

Can I add other vegetables to shakshuka?

Yes, you can add diced zucchini, spinach, or kale to the tomato base. Sauté them along with the onions and bell peppers.

Is shakshuka spicy?

Authentic shakshuka is flavorful rather than spicy. To add heat, stir in a teaspoon of harissa paste or a pinch of red pepper flakes along with the garlic.

The Kitchen Journal