Shakshuka with Peppers, Cumin and Feta
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Six eggs nestle into a thick, spiced tomato and pepper sauce, and a lid steams the whites. Set the skillet in the middle of the table with bread, and let everyone break their own yolk.
The short version
Soften onion and pepper, toast tomato paste and spices, simmer tomatoes until thick, nestle in six eggs, cover and cook 6 to 8 minutes. Feta and herbs on top. One skillet, about 35 minutes.
What makes ours better
why ours wins the argument at dinner
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Cook the tomato paste and spices in the oil. Frying tomato paste and cumin for a minute deepens both and gives the sauce a roasted flavor that canned tomatoes alone lack.
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Use fire-roasted crushed tomatoes and simmer until thick. Fire-roasted tomatoes bring a faint smokiness. A thick sauce holds the eggs in place and doesn't turn the whites watery.
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Cover the pan for the eggs. A lid traps steam, which sets the whites on top while the yolks stay runny, so you don't have to flip or baste anything.
What you need
the stars of the show
- Olive oil2 tablespoons
- Yellow onion1 large
- Red bell pepper1 large
- Garlic3 cloves
- Tomato paste2 tablespoons
- Sweet paprika2 teaspoons
- Fire-roasted crushed tomatoes1 can
- Crusty bread or warm pita1 item
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
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Soften the vegetables
Heat the oil in a 12-inch skillet with a lid over medium heat. Add the onion, pepper and jalapeño with a pinch of salt. Cook, stirring now and then, until completely soft and starting to brown at the edges, 8 to 10 minutes.
About 10 min. Cook mode has a timer for this step.
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Toast the paste and spices
Stir in the garlic, tomato paste, paprika, cumin and cayenne. Cook for 1 to 2 minutes, stirring constantly, until the paste darkens to brick red and the spices smell warm.
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Simmer the sauce
Pour in the tomatoes and add the salt. Bring to a simmer, then cook over medium-low heat, stirring now and then, until the sauce is thick enough that a spoon dragged through it leaves a trail, 10 to 12 minutes. Taste and add salt.
Don't skip the thickening. A loose sauce floods around the eggs.
About 10 min. Cook mode has a timer for this step.
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Make wells and add eggs
With the back of a spoon, press 6 wells into the sauce. Crack an egg into each, and sprinkle the eggs with a little salt.
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Cover and cook
Cover the pan, turn the heat to medium-low, and cook until the whites are opaque and the yolks still jiggle when you nudge the pan, 6 to 8 minutes. Check at 5 minutes. For firmer yolks, give it 2 minutes more.
Pull the pan off when the yolks look a little underdone. They keep cooking from the heat of the sauce.
About 7 min. Cook mode has a timer for this step.
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Top and serve
Scatter on the feta and herbs. Bring the skillet to the table and serve with bread for scooping.
Good to know
read this before somebody asks for seconds
- No lid? Cover the pan with a baking sheet or large plate.
- Make it spicier with 1 to 2 tablespoons of harissa stirred in with the tomatoes, or serve with hot sauce.
- Make the sauce up to 3 days ahead. Reheat it in the skillet until simmering, make the wells and add the eggs fresh.
- For a crowd, double the sauce, pour it 1 inch deep into a baking dish, add the eggs and bake at 350°F for about 10 minutes, until the whites are set.
- Storage. Sauce without the eggs keeps 4 days in the fridge and freezes for 3 months. Eggs cooked in the sauce are best eaten the same day.
Questions, answered
asked and answered at the kitchen counter
How do I know when the eggs in shakshuka are done?
The whites should be opaque with no clear jelly, and the yolks should jiggle slightly when you shake the pan. Start checking at 5 minutes, since lid, pan and heat all change the timing.
Can I make shakshuka without a lid?
Yes. Use a baking sheet, a plate or foil. In a pinch, spoon sauce over the whites to help them set.
Can I use fresh tomatoes?
Yes, if they're truly ripe. Chop them and plan on a longer simmer to cook off the juice before you add the eggs. Out of season, canned tomatoes taste better.
What do you serve with shakshuka?
Crusty bread or warm pita is the traditional choice, and a spoon of yogurt or labneh cools the heat. Eggs in Purgatory (recipe) is the Italian cousin.
Can I add meat or other vegetables?
Yes. Brown sliced merguez or chorizo before the onions, or stir in a few handfuls of spinach or a can of drained chickpeas with the tomatoes.
From the table
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Published October 29, 2026.