This Greek Shakshuka is my Mediterranean-inspired twist on the classic!
Featuring eggs gently poached in a smoky spiced tomato and pepper sauce, then finished with creamy feta, fresh parsley, and plenty of crusty bread for dipping.
It has everything you love about traditional shakshuka, but with extra briny, herby Greek flavor that makes it feel even fresher and more vibrant.
Best of all, this easy stovetop shakshuka recipe comes together in one pan in under 30 minutes.
Whether you serve it for brunch, lunch, or a lazy weeknight dinner, this Greek shakshuka is one of those simple meals that feels restaurant-worthy every single time.
WHAT IS GREEK SHAKSHUKA?
Greek Shakshuka is a Mediterranean-inspired variation of traditional shakshuka, a North African and Middle Eastern dish made with eggs cooked in a spiced tomato and pepper sauce.
What makes this version “Greek” is the addition of:
- Crumbled feta cheese
- Fresh parsley
- Extra olive oil richness
- Mediterranean flavor influences that pair beautifully with the tomato base
If you love shakshuka with feta, this Greek-style version is the perfect balance of smoky, savory, creamy, and bright.
WHY YOU’LL LOVE THIS GREEK SHAKSHUKA RECIPE
- One pan meal with minimal cleanup
- Ready in 30 minutes or less
- Naturally vegetarian and gluten free
- Packed with Mediterranean flavor
- High in protein and nutrients
- Perfect for breakfast, brunch, lunch, or dinner
- No oven required
WHAT INGREDIENTS DO I NEED?
INGREDIENTS YOU’LL NEED
Olive Oil – Use good-quality extra virgin olive oil for the best Mediterranean flavor.
Yellow Onion – Builds sweetness and savory depth in the sauce.
Bell Pepper – Adds texture and subtle sweetness.
Garlic – Fresh garlic adds essential aromatic depth.
Tomato Paste – Concentrates and intensifies tomato flavor.
Ground Cumin – Classic shakshuka spice that gives warmth and earthiness.
Smoked Paprika – Adds smoky richness.
Red Pepper Flakes – Brings gentle heat.
Crushed Tomatoes – Creates the rich, saucy tomato base.
Fresh Parsley – Brightens and freshens the dish.
Eggs – Use 4–6 depending on skillet size and preference.
Feta Cheese – Adds the creamy, tangy Greek-inspired finish. Make sure to buy a feta block in brine and crumble yourself for best results.
Baguette or Pita Bread – Perfect for scooping up every bite.
HOW TO MAKE GREEK SHAKSHUKA
Step 1: Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and salt. Cook for 5 minutes until softened.
Step 2: Bloom the Aromatics + Spices
Add garlic, tomato paste, cumin, smoked paprika, and red pepper flakes. Cook for 1–2 minutes, stirring frequently, until fragrant.
Step 3: Simmer the Tomato Sauce
Pour in crushed tomatoes and parsley. Stir to combine, bring to a simmer, then reduce heat to low. Cook for 5 minutes until slightly thickened. Taste and adjust salt and pepper as needed.
Step 4: Add the Eggs
Use the back of a spoon to make wells in the sauce. Crack eggs directly into each well, leaving some room between each. Season eggs lightly with salt and pepper.
Step 5: Cover and Steam
Cover skillet with lid and cook over low heat for 3–5 minutes, or until egg whites are set and yolks are cooked to your liking.
Step 6: Finish and Serve
Remove from heat. Top with feta crumbles and fresh parsley. Serve immediately with warm pita or crusty baguette.
TIPS FOR THE BEST GREEK SHAKSHUKA
- Keep the heat low: low heat gently steams the eggs without scorching the sauce.
- Use a pan with a well-fitting lid: a tight lid traps steam and cooks the eggs evenly.
- Don’t overcook the eggs: for runny yolks, remove when whites are just set.
- Season the sauce first: your tomato base should taste fully seasoned before adding eggs.
- Finish with feta after cooking: adding feta at the end preserves its creamy texture and tang.
WHAT TO SERVE WITH GREEK SHAKSHUKA
This Greek shakshuka pairs perfectly with:
- Warm pita bread
- Toasted baguette
- Greek salad
- Crispy breakfast potatoes
- Labneh or Greek yogurt
- Avocado slices
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS
Make Ahead – prepare the tomato sauce up to 3 days ahead. Reheat, then add eggs fresh before serving.
Storage – store leftovers in an airtight container for up to 3 days.
Reheating – reheat gently on stovetop over low heat or microwave in short intervals.
RECOMMENDED TOOLS
RECIPE FAQ’S
No, traditional shakshuka originated in North Africa and became popular throughout the Middle East. This version is Greek-inspired due to the addition of feta and Mediterranean flavors.
Yes. This stovetop shakshuka recipe cooks the eggs by covering the skillet and steaming them gently until set.
Both feature eggs cooked in tomato sauce, but shakshuka typically includes peppers, cumin, paprika, and Middle Eastern/North African spices, while eggs in purgatory is Italian and more simply seasoned.
Absolutely, Kalamata olives make a delicious addition.
MORE RECIPES YOU’LL LOVE
Did you make this? Please RATE THE RECIPE below!
Greek Shakshuka
Equipment
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion diced
- 1 bell pepper, seeds/ribs removed diced
- 1/4 tsp fine sea salt
- 3-4 garlic cloves minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh parsley + more for serving
- 4-6 eggs
- Salt & freshly cracked black pepper to taste
- 1/3 cup feta crumbles
- Baguette or pita bread for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and salt. Cook for 5 minutes until softened.
- Add garlic, tomato paste, cumin, smoked paprika, and red pepper flakes. Cook for 1–2 minutes, stirring frequently, until fragrant.
- Pour in crushed tomatoes and parsley. Stir to combine, bring to a simmer, then reduce heat to low. Cook for 5 minutes until slightly thickened. Taste and adjust salt and pepper as needed.
- Use the back of a spoon to make wells in the sauce. Crack eggs directly into each well, leaving some room between each. Season eggs lightly with salt and pepper.
- Cover skillet with lid and cook over low heat for 3–5 minutes, or until egg whites are set and yolks are cooked to your liking.
- Remove from heat. Top with feta crumbles and fresh parsley. Serve immediately with warm pita or crusty baguette.
Notes
- Keep the Heat Low: low heat gently steams the eggs without scorching the sauce.
- Use a Well-Fitting Lid: a tight lid traps steam and cooks the eggs evenly.
- Don’t Overcook the Eggs: for runny yolks, remove when whites are just set.
- Season the Sauce First: your tomato base should taste fully seasoned before adding eggs.
- Finish With Feta After Cooking: adding feta at the end preserves its creamy texture and tang.
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