Shakshuka With Feta

Updated: Feb 3, 2025

Total Time: 50 minutes (Prep: 10 minutes | Cook: 40 minutes)

Ingredients

• 3 tablespoons extra-virgin olive oil

• 1 large onion, halved and thinly sliced

• 1 large red bell pepper, seeded and thinly sliced

• 3 garlic cloves, thinly sliced

• 1 teaspoon ground cumin

• 1 teaspoon sweet paprika

• ⅛ teaspoon ground cayenne (or to taste)

• 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped

• ¾ teaspoon kosher salt (plus more as needed)

• ¼ teaspoon black pepper (plus more as needed)

• 5 ounces feta, crumbled (about 1¼ cups)

• 6 large eggs

• Chopped cilantro, for serving

• Hot sauce, for serving

Preparation

Step 1: Sauté Aromatics & Simmer Tomatoes

1. Preheat oven to 375°F (190°C) if using the oven method; alternatively, prepare a large oven-safe skillet for stovetop cooking.

2. Heat olive oil in the skillet over medium-low heat. Add onion and bell pepper. Cook gently, stirring occasionally, until vegetables are very soft and translucent, about 20 minutes (slow cooking ensures flavors meld without burning).

3. Add garlic slices and cook for 1–2 minutes until fragrant and tender.

4. Stir in cumin, paprika, and cayenne. Toast spices for 1 minute to release essential oils and deepen flavor.

5. Pour in chopped tomatoes with their juices. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Simmer over low heat for 10 minutes until the sauce thickens slightly. Taste and adjust salt/pepper.

6. Gently stir in crumbled feta. Let cool slightly to prevent melting issues.

Step 2: Cook Eggs (Oven or Stovetop)

Oven Method (Traditional):

• Crack eggs one at a time into the skillet, spacing them evenly around the perimeter (avoiding the center to preserve yolks). Season lightly with salt/pepper.

• Transfer to the oven and bake 7–10 minutes until whites are set but yolks remain runny (monitor closely to avoid overcooking).

Stovetop Method (User-Approved):

• After adding eggs, reduce heat to simmer and cover with a tight lid. Cook 5–7 minutes (check for doneness: whites opaque, yolks runny). This preserves creamy yolks without oven use (prevents overcooking).

Step 3: Serve

• Garnish with chopped cilantro and hot sauce. Pair with crusty bread for dipping.

Chef’s Tips & Variations

1. Egg Doneness Hack

• Oven overcooks yolks? Use the stovetop method: low heat + lid = soft, golden yolks.

2. Hearty Twists

• Add 1 cup chickpeas/lentils after tomatoes for protein.

• Algerian variation: Add small meatballs for substantial meals.

3. Regional Flair

• Algerian: Grill peppers first, peel, and chop.

• Tuscan: Skip oven; cook on stovetop with bread for dipping.

• Mediterranean: Swap peppers with grilled eggplant for smokiness.

4. Cheese Swap

• Goat cheese (tangier) or a feta-ricotta blend (creamer).

User Reviews:

• “5-star classic! Made twice monthly for 5 years—never gets old. Double garlic, substitute goat cheese.”

• “Growing up in Algeria: mom added meatballs or grilled eggplant. Oven risks overcooking; stovetop + lid is better.”

Source: Adapted from home cook experiences and traditional recipes.