This shakshuka eggs recipe features eggs gently poached in a fragrant, spiced tomato sauce. Topped with crumbled feta and fresh parsley, it’s an ideal choice for a flavorful breakfast or brunch.
Enjoy this as part of a brunch spread—serve with crusty bread, pita, or a simple salad for a complete meal.
⭐️ Why this recipe works
- Flavorful base: Onion, bell pepper, garlic and harissa create a rich, aromatic foundation.
- Balanced spices: Smoked paprika and chili powder add depth and gentle smoky heat.
- One-pan convenience: Everything cooks in a single skillet for easy preparation and cleanup.
🧾 Ingredients overview
- Olive oil – for sautéing.
- Onion – adds sweetness and body to the sauce.
- Red bell pepper – for color and mild sweetness.
- Garlic – enhances aroma and flavor.
- Smoked paprika – brings a warm, smoky note.
- Chili powder – adds heat and complexity.
- Harissa paste – for spicy, tangy depth (adjust to taste).
- Crushed tomatoes – the tomato base for the sauce.
- Eggs – cracked into the simmering sauce and poached to preference.
- Feta cheese – crumbled over the finished dish for salty creaminess.
- Fresh parsley – chopped for a bright garnish.
See the recipe card below for exact quantities and timings.
👩🏻🍳 Here’s how to make it
Shakshuka step-by-step
- Sauté vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one finely chopped onion and one finely chopped red bell pepper and cook until softened, about 5–7 minutes.
- Add aromatics: Stir in 4 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon chili powder and 2 tablespoons harissa paste. Cook another 1–2 minutes until fragrant.
- Simmer sauce: Pour in a 14-ounce can of crushed tomatoes. Season with salt and pepper and simmer 10–15 minutes until the sauce thickens and the flavors meld.
- Poach eggs: Make small wells in the sauce and crack 6 large eggs into the wells. Cover the skillet and cook 7–10 minutes, or until the eggs reach your preferred doneness.
- Finish and serve: Remove from heat, sprinkle with 1/2 cup crumbled feta and chopped fresh parsley. Serve immediately with crusty bread, pita, or a light salad.
📖 Substitutions and variations
- Vegetables: Add or swap zucchini, spinach, or mushrooms.
- Protein: Stir in cooked sausage, chorizo, or chickpeas for more substance.
- Heat: Reduce or increase chili powder and harissa to control spice.
- Cheese: Substitute goat cheese or a plant-based feta alternative.
- Herbs: Garnish with cilantro or mint instead of parsley for a different aromatic profile.
💡 Chef’s Guide: Expert Tips
Tips from professional kitchens to elevate your shakshuka:
- Caramelize onions: Slow-cooked onions deliver sweetness and depth—cook them longer on low heat before adding other vegetables.
- Layer spices: Add a pinch of cumin or coriander when sautéing for added complexity.
- Smokiness: Use a touch of smoked sea salt or extra smoked paprika for a deeper smoky flavor.
🍯 Storing and reheating leftovers
- Fridge: Store cooled shakshuka sauce in an airtight container for up to 3 days.
- Reheat: Warm the sauce gently in a skillet, make wells, and crack in fresh eggs; cover and cook until eggs are set to your liking.
❓Recipe FAQs
Can I make Shakshuka in advance?
Yes. Prepare and chill the tomato-and-pepper sauce ahead of time. Reheat and poach the eggs just before serving for the best texture.
What sides go well with Shakshuka?
Serve with crusty bread or pita, a simple cucumber and yogurt salad, or roasted potatoes for a heartier meal.
The BEST Shakshuka with Feta
Poached eggs in a spiced tomato sauce—this version uses harissa, smoked paprika and garlic for a bright, spicy brunch dish.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Deborah Rainford
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 tbsp harissa paste
- 14 ounces crushed tomatoes
- Salt and pepper, to taste
- 6 large eggs
- ½ cup crumbled feta
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and sauté until softened, about 5–7 minutes.
- Stir in the garlic, smoked paprika, chili powder and harissa paste. Cook 1–2 minutes until fragrant.
- Pour in the crushed tomatoes, season with salt and pepper, and simmer 10–15 minutes until slightly thickened.
- Make small wells in the sauce and crack the eggs into each well. Cover and cook 7–10 minutes, until eggs are done to your liking.
- Remove from heat, sprinkle with crumbled feta and chopped parsley, and serve immediately.
Notes
- Adjust spice: Reduce harissa or chili powder for milder heat; add cayenne for more kick.
- Sauce consistency: Add a splash of water if the sauce becomes too thick while simmering.
- Egg doneness: Shorter cooking yields runny yolks; longer cooking makes them firmer.
- Serving ideas: Try with hummus, a green salad, or roasted potatoes on the side.
Nutrition
Calories: 110 kcal | Carbohydrates: 10 g | Protein: 7 g | Fat: 4 g | Saturated Fat: 1 g | Cholesterol: 163 mg | Sodium: 73 mg | Potassium: 266 mg | Fiber: 2 g | Sugar: 5 g
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Meet the Chef!
Hi, I’m Debs — a Cordon Bleu–trained chef and recipe developer. I create straightforward, reliable recipes with clear step-by-step instructions and professional tips from a decade in restaurant kitchens.