Dinner

Spicy Shakshuka with Feta and Parsley Recipe

Name: Spicy Shakshuka with Feta and Parsley Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 6 large eggs; 1 onion, diced; 1 red bell pepper, diced; 4 garlic cloves, minced; 2 tbsp olive oil; 1 can (28 oz) crushed tomatoes; 1 can (14.5 oz) diced tomatoes; 2 tsp cumin; 1.5 tsp smoked paprika; 0.5 tsp chili powder; 0.25 tsp cayenne; 0.25 tsp salt; Black pepper to taste; 0.5 cup feta cheese, crumbled; 1 fresh parsley bunch for garnish; 1 crusty bread or pita for serving

Bylina moretti July 5, 2026July 5, 2026

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Introduction

Shakshuka is a vibrant and comforting Middle Eastern dish of poached eggs cooked in a rich, spiced tomato and pepper sauce. Perfect for breakfast, brunch, or any time you crave a hearty, flavorful meal. This recipe is simple to make and serves four people.

The image shows two cast iron skillets filled with shakshuka. Each skillet has a thick, rich layer of deep red spiced tomato sauce as the base. On top, there are three bright white egg whites with yellow, runny yolks at the center, one showing a yolk spilling out. Small pieces of crumbled white cheese are scattered over the sauce and eggs, with fresh green parsley leaves sprinkled across for color. The sauce has a slightly chunky texture with visible bits of tomato and spices. The skillets are placed on a soft, white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1 onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 tbsp olive oil
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
2 tsp cumin
1.5 tsp smoked paprika
0.5 tsp chili powder
0.25 tsp cayenne
0.25 tsp salt and black pepper to taste
0.5 cup feta cheese, crumbled
1 fresh parsley for garnish
1 crusty bread or pita for serving

Instructions

Step 1: Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and red bell pepper, cooking for about 6 minutes until the vegetables are soft, stirring occasionally.
Step 2: Add minced garlic and cook for 1 minute. Stir in cumin, smoked paprika, chili powder, and cayenne, toasting the spices for 30 seconds until fragrant.
Step 3: Pour in the crushed tomatoes and diced tomatoes. Season with salt and black pepper. Simmer the sauce for 10 minutes until it thickens and becomes a vibrant red with gentle bubbling.
Step 4: Make six small wells in the sauce using the back of a spoon. Crack one egg into each well, keeping the yolks intact so they sit nicely in the tomato base.
Step 5: Cover the skillet and cook over medium-low heat for 8–10 minutes. Cook until the egg whites are set but the yolks remain runny, watching for gentle bubbling around the edges.
Step 6: Remove from heat and sprinkle crumbled feta cheese and chopped fresh parsley on top. The heat from the sauce will soften the feta slightly.
Step 7: Serve the shakshuka directly from the pan with crusty bread or pita for dipping into the flavorful sauce and eggs.

Tips & Variations

For a creamier dish, add a splash of heavy cream or a dollop of yogurt before serving.
Try adding spicy sausage or chorizo for a meaty version.
Adjust the cayenne and chili powder to control the heat level according to your taste.
Use fresh tomatoes when in season for a brighter flavor.

Storage

Store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid overcooking the eggs, or microwave in short bursts. For best texture, separate the eggs from the sauce before reheating if possible.

How to Serve

The dish is presented in a black cast iron skillet filled with a rich, chunky red tomato sauce layer that covers the bottom and edges. Three sunny-side-up eggs sit on top, with their bright yellow yolks contrasting against the white egg whites, two whole with one yolk slightly broken and oozing golden yolk. Scattered over the eggs and sauce are small white crumbles of cheese, and fresh green parsley leaves add a pop of color across the surface. The skillet rests on a white marbled texture, and nearby are two silver spoons on a striped cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka ahead of time?

You can prepare the tomato sauce in advance and refrigerate it for up to 2 days. Add the eggs and cook them fresh just before serving to maintain their perfect texture.

What can I use instead of feta cheese?

If you don’t have feta, goat cheese or ricotta are good alternatives that will add creaminess and tang. You can also omit cheese for a dairy-free option.