Shakshuka is having a serious moment, and for good reason. It is the kind of dish that feels special but takes almost no effort. Eggs poached in a deeply flavored tomato sauce, finished with salty feta and fresh herbs. You can have it on the table in half an hour.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 can (28 oz) crushed tomatoes
  • 6 large eggs
  • 4 oz feta cheese, crumbled
  • Fresh parsley and mint, chopped
  • Salt and black pepper to taste

Step-by-Step Instructions

Step 1: Build the Base

Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and bell pepper. Cook until softened, about 8 minutes, stirring occasionally. You want them tender but not browned.

Step 2: Bloom the Spices

Add the garlic, cumin, smoked paprika, and cayenne. Stir constantly for about a minute. This step is important — toasting the spices in the oil releases their flavors and gives the sauce depth.

Step 3: Simmer the Sauce

Pour in the crushed tomatoes. Season generously with salt and pepper. Let the sauce simmer for 10 minutes, stirring now and then. It should thicken slightly and the flavors will meld together.

Step 4: Poach the Eggs

Using a spoon, make 6 small wells in the sauce. Crack an egg into each well. Season the eggs lightly with salt and pepper.

Step 5: Cook to Your Liking

Cover the skillet and cook over medium-low heat for 5 to 7 minutes. The egg whites should be set but the yolks will still be runny. If you prefer firmer yolks, add 2 more minutes.

Step 6: Finish and Serve

Remove from heat. Scatter the crumbled feta over the top, then finish with a handful of chopped parsley and mint. Serve immediately, straight from the skillet, with plenty of crusty bread for dipping.

Serving Suggestions

  • Serve with warm pita or naan for scooping up the sauce
  • Add a handful of roasted cherry tomatoes for extra sweetness
  • Top with crushed red pepper flakes if you like it spicier

Tips

  • Use a skillet with a tight-fitting lid to keep the heat even while poaching the eggs
  • Crumble the feta just before serving so it keeps its texture instead of melting into the sauce
  • If your tomatoes are acidic, add a pinch of sugar to balance the sauce