Authentic Shakshuka Recipe with Feta and Zhoug
This easy shakshuka recipe features eggs poached in a rich, spiced tomato and pepper sauce. Topped with feta and zhoug, it is the ultimate one pan shakshuka eggs brunch.
A truly great shakshuka recipe relies on the patience you show your vegetables. While many versions rush the process, this recipe focuses on slowly softening red peppers and onions until they are jammy and sweet, providing a deep contrast to the acidity of the tomatoes.
This is an easy shakshuka that feels far more complex than it is. By blooming smoked paprika and cumin in warm oil before adding the liquids, you unlock an earthy, aromatic base that perfectly cradles the jammy yolks. It is the quintessential one pan shakshuka eggs dish, designed to be placed in the center of the table and attacked with torn crusty bread.
For the finishing touches, we lean into brightness. A heavy crumble of salty feta and a drizzle of spicy, herbaceous zhoug cut through the richness, making every bite balanced and vibrant.
Ingredients
The Base
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, thinly sliced
- 2 red bell peppers, seeded and thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 oz / 800g) crushed tomatoes or whole peeled tomatoes crushed by hand
- 1/2 teaspoon kosher salt, plus more to taste
- Black pepper to taste
The Eggs and Toppings
- 6 large eggs
- 1/2 cup (75g) feta cheese, crumbled
- 2 tablespoons zhoug (store-bought or homemade cilantro-chili sauce)
- 1/4 cup fresh cilantro or parsley, roughly chopped
- Crusty sourdough or pita, for serving
Instructions
- 1
Heat the olive oil in a large deep skillet or cast iron pan over medium heat.
- 2
Add the sliced onion and bell peppers to the pan with a pinch of salt; cook for 12–15 minutes, stirring occasionally, until the vegetables are very soft and starting to caramelize.
- 3
Stir in the garlic, tomato paste, smoked paprika, cumin, and red pepper flakes; cook for 2 minutes until the spices are fragrant and the paste turns a deep brick red.
- 4
Pour in the crushed tomatoes and stir to combine. Simmer the sauce for 10 minutes until it thickens slightly and the flavors meld.
- 5
Taste the sauce and adjust the seasoning with salt and black pepper as needed.
- 6
Use the back of a large spoon to create six small wells in the tomato mixture.
- 7
Crack one egg into each well. Reduce the heat to medium-low, cover the skillet with a lid, and cook for 5–8 minutes.
- 8
Remove the lid once the egg whites are set but the yolks are still jiggly.
- 9
Finish the dish by sprinkling with crumbled feta, drizzling with zhoug, and garnishing with fresh herbs.
- 10
Serve immediately directly from the pan with plenty of bread for dipping.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 315 kcal
- Protein
- 14 g
- Carbs
- 19 g
- Fat
- 21 g
- Fiber
- 5 g
- Sugar
- 9 g
- Sodium
- 840 mg
Tips
- → Don't rush the peppers. The sweetness of the softened peppers is what balances the canned tomatoes, so give them the full 12-15 minutes.
- → For the best egg texture, crack each egg into a small ramekin first before sliding it into the sauce to avoid broken yolks or stray shells.
- → If you prefer a thicker sauce, simmer the tomatoes for an extra 5 minutes uncovered before adding the eggs.
FAQ
Can I make this shakshuka recipe ahead of time?
You can prepare the tomato and pepper base up to 2 days in advance. When ready to eat, reheat the sauce in a skillet until bubbling, then proceed with adding and poaching the eggs.
Why does my shakshuka have watery sauce?
This usually happens if the tomatoes haven't simmered long enough or if the heat was too low. Ensure the sauce has thickened to a jammy consistency before cracking in your eggs.
How do I ensure the egg yolks stay runny?
Watch the eggs closely after the 5-minute mark. The residual heat of the sauce will continue to cook the yolks even after you take the pan off the stove, so pull it slightly before they reach your desired doneness.
Can I add other vegetables to this one pan shakshuka eggs dish?
Absolutely. Sautéed spinach, kale, or roasted eggplant are common additions that work beautifully with the spiced tomato base.
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