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A hand dips bread into a cast iron skillet filled with restaurant-style eggs poached in a rich tomato sauce, topped with feta cheese and parsley.

Restaurant-Style Shakshuka

Learn how to make shakshuka, a flavorful tomato and egg dish, at home. This recipe is inspired by restaurant favorites and is perfect for a nutritious breakfast or brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 2 people
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Shakshuka Base
  • 1 medium yellow onion finely chopped
  • 1 medium bell pepper finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon harissa paste optional
  • 1 (about 14-ounce) can crushed tomatoes or tomato pulp 1 3/4 cups
  • 1/4 cup water
  • 1 medium lemon juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt plus more as needed
  • 1/2 teaspoon freshly ground black pepper
For the Eggs and Toppings
  • 6 large eggs
  • 2-4 tablespoons fresh cilantro or parsley leaves coarsely chopped, or a combination
  • 1/4 cup feta cheese crumbled, about 2 ounces
  • Pita or crusty bread for serving optional

Equipment

  • Large oven-safe skillet
  • Knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the tomato paste and harissa paste (if using) and cook for 1-2 minutes, stirring constantly.
  4. Pour in the crushed tomatoes, water, lemon juice, cumin, paprika, salt, and pepper. Stir to combine. Bring the mixture to a simmer and cook for about 10 minutes, allowing the sauce to thicken slightly.
  5. Make six wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.
  6. Cover the skillet and cook over low heat for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the skillet in a preheated oven at 375°F (190°C) for 5-7 minutes.
  7. Remove from heat. Sprinkle with fresh cilantro or parsley and crumbled feta cheese.
  8. Serve immediately with pita or crusty bread for dipping, if desired.

Notes

This shakshuka recipe is naturally gluten-free and can be made low-carb by serving without bread. Adjust the spice level by adding more or less harissa paste. For a richer flavor, you can add a pinch of smoked paprika.

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