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A hand dipping bread into a skillet of restaurant-style eggs, shakshuka with feta and cilantro.

Restaurant-Style Shakshuka

Learn how to make shakshuka, a popular dish of eggs poached in a spiced tomato and pepper sauce, similar to what you might find in a restaurant.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 2 people
Course: Breakfast, Brunch
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 medium yellow onion finely chopped
  • 1 medium bell pepper finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon harissa paste optional
  • 1 (14-ounce) can crushed tomatoes or tomato pulp about 1 3/4 cups
  • 1/4 cup water
  • 1/2 medium lemon juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt plus more as needed
  • 1/2 teaspoon freshly ground black pepper
For the Eggs and Topping
  • 6 large eggs
  • 2-4 tablespoons fresh cilantro or parsley leaves coarsely chopped, or a combination
  • 1/4 cup feta cheese crumbled, about 2 ounces
For Serving
  • Pita or crusty bread optional

Equipment

  • Large oven-safe skillet
  • Knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the tomato paste and harissa paste (if using) and cook for 1 minute.
  4. Pour in the crushed tomatoes, water, lemon juice, cumin, paprika, salt, and pepper. Stir to combine. Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to meld.
  5. Using a spoon, make small wells in the sauce. Carefully crack an egg into each well. Season the eggs with a little more salt and pepper.
  6. Cover the skillet and cook on low heat for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can transfer the skillet to a preheated oven at 375°F (190°C) for 5-7 minutes.
  7. Remove from heat. Sprinkle with chopped cilantro or parsley and crumbled feta cheese.
  8. Serve immediately with pita or crusty bread for dipping, if desired.

Notes

This dish is best enjoyed fresh. You can adjust the spice level by adding more or less harissa paste.

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