Greek Shakshuka
Mediterranean-style eggs gently cooked in a smoky tomato pepper sauce then topped with feta and fresh herbs. Easy, one-skillet, and ready in 30 minutes.
Servings: 4
Calories: 267kcal
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.
Nutrition
Serving: 1egg | Calories: 267kcal | Carbohydrates: 13g | Protein: 11g | Fat: 19g