Shakshuka Recipe


50 min cooking time, serves 4 people

Shakshuka is a very popular dish in both Mediterranean and Middle Eastern cuisine. Shakshuka contains a variety of different ingredients depending on the region it is made in. No matter which version you make, it is a great meal for breakfast, lunch, or dinner.


  • 3 tbsp olive oil
  • 1 small onion, chopped
  • 1 red bell pepper, chopped 
  • 2 garlic cloves, minced
  • 1/2 tsp cumin
  • 1/2 tsp sweet paprika
  • 1/4 tsp cayenne pepper
  • 1 cup tomato sauce
  • 5 ripe tomatoes, diced
  • salt and pepper
  • 8 eggs
  • 5 oz feta cheese, crumbled
  • 1/2 cup cilantro, chopped
  • 1/3 cup green onion, chopped


  1. Heat 3 tbsp of olive oil in a large skillet over medium-low heat. Add the chopped onion and red bell pepper to the skillet. Cook gently for about 5 minutes, or until they have become soft. Add the minced garlic and cook for 30 seconds; add 1/2 tsp of cumin, 1/2 tsp of sweet paprika, and 1/4 tsp of cayenne pepper. Stir and cook for 1 minute.
  2. Add the diced tomatoes to the skillet and season with your preferred amount of salt and pepper. Leave it to simmer for 6 minutes and then add 1 cup of tomato sauce. Carefully taste the food; add more salt and pepper if needed.
  3. Make small indentations in the tomato sauce with a spoon and gently crack 8 eggs into the indentations. Let the eggs cook for 3 minutes. Then over the skillet with a lid and cook for another 2 minutes, or until eggs are poached. Turn off the heat.
  4. Spread 5 oz of crumbled feta cheese and garnish the dish with 1/2 cup of chopped cilantro and 1/3 cup of green onion. Serve.

Let us know in the comments what you thought of the recipe and if you would like to see similar recipes in the future!