Shakshuka

Name: Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil, extra virgin; 1 yellow onion, diced; 1 red bell pepper, diced; 4 garlic cloves, minced; 1 tsp paprika; 1 tsp ground cumin; 1/2 tsp chili powder, or cayenne pepper, to taste; 1 lg can diced tomatoes (14/28 oz cans), canned, with juices; 2 tbsp tomato paste; 6 large eggs; 1/2 cup feta cheese, crumbled; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh cilantro, chopped; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1 loaf crusty bread (for serving)

A flavorful Middle Eastern dish featuring eggs poached in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or dinner, served with crusty bread for dipping.

40 minMediumServes 4320 cal/serving

Middle EasternBreakfastStovetopVegetarianHigh ProteinHalal-friendlyPork-FreeAlcohol-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 tbsp olive oil, extra virgin
1 yellow onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 tsp paprika
1 tsp ground cumin
1/2 tsp chili powder, or cayenne pepper, to taste
1 lg can diced tomatoes (14/28 oz cans), canned, with juices
2 tbsp tomato paste
6 large eggs
1/2 cup feta cheese, crumbled
2 tbsp fresh cilantro, chopped
2 tbsp fresh cilantro, chopped
1 tsp salt
1/2 tsp black pepper, freshly ground
1 loaf crusty bread (for serving)

Instructions

1

Heat 2 tbsp extra virgin olive oil in a large, deep skillet over medium heat.
2

Add 1 diced yellow onion and 1 diced red bell pepper, and cook until softened, about 5-7 minutes.
3

Add 4 minced garlic cloves, 1 tsp paprika, 1 tsp ground cumin, and 1/2 tsp or cayenne pepper, to taste chili powder. Cook for another minute until fragrant.
4

Pour in the 1 lg can canned, with juices diced tomatoes (14/28 oz cans) and add 2 tbsp tomato paste. Stir to combine.
5

Reduce heat to medium-low and simmer for 10-15 minutes, until the sauce has thickened slightly. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste.
6

Using the back of a spoon, make 6 indentations in the sauce for the eggs.
7

Crack 6 large eggs into the indentations, keeping the yolks intact.
8

Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
9

Sprinkle with 1/2 cup crumbled feta cheese, 2 tbsp chopped fresh cilantro, and 2 tbsp chopped fresh cilantro.
10

Serve immediately with 1 loaf crusty bread (for serving) for dipping into the sauce and eggs.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Middle Eastern Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

Is there a substitute for feta in Shakshuka?

The entry for Shakshuka calls for 1/2 cup feta cheese, crumbled. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

How hot is Shakshuka?

Only mildly. The heat in Shakshuka comes from 1/2 tsp chili powder, or cayenne pepper, to taste. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Shakshuka dairy-free?

Yes. The dairy in Shakshuka is 1/2 cup feta cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Shakshuka vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup feta cheese, crumbled and 6 large eggs. For fully plant-based entries, see the vegan breakfast collection.

Does Shakshuka contain eggs?

Yes: 6 large eggs. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.