Mediterranean Shakshuka Recipe
Breakfast for dinner is one of my favorite weeknight shortcuts, and this Mediterranean Shakshuka recipe is one of the easiest. Eggs are gently baked in a simmering tomato, pepper, garlic, cumin, and paprika sauce, then finished with feta, herbs, and warm bread for scooping.
It's bright, cozy, full of beautiful Mediterranean flavor, and ready in 30 minutes or less. Serve it with pita, challah, or crusty bread, and you have a simple skillet dinner that feels both effortless and special.
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What Is Shakshuka?
Shakshuka, also spelled shakshouka, is a one-skillet dish of eggs poached or baked in a spiced tomato and pepper sauce. It has roots in North African cuisine and is beloved across the Mediterranean and Middle East, often served with bread to scoop up every bit of the sauce.
This Mediterranean-inspired version adds feta, fresh herbs, scallions, and warm spices for a simple breakfast, brunch, or breakfast-for-dinner recipe.
Is Shakshuka a Mediterranean Dish?
Yes, shakshuka is often enjoyed as a Mediterranean dish, though its roots are commonly traced to North Africa. With tomatoes, peppers, onions, olive oil, eggs, herbs, and warm spices, it fits beautifully into Mediterranean-style meals and is especially delicious for brunch or a quick weeknight dinner.
Shakshuka Overview
The dish begins with a simple tomato sauce made with onions, bell peppers, garlic, cumin, paprika, and a pinch of cayenne. Once the sauce thickens, eggs are gently cracked into little wells and baked until the whites are set and the yolks are cooked just the way you like them.
It's simple, rustic, and incredibly satisfying-especially with bread nearby for scooping.
Mediterranean Shakshuka Ingredients
The exact measurements are in the recipe card below, but here's what you'll need to make this easy shakshuka recipe.
- Olive oil: Extra virgin olive oil adds flavor and helps soften the vegetables.
- Onion and bell pepper: These create the base of the sauce and add sweetness.
- Garlic: Fresh garlic gives the tomato sauce savory depth.
- Canned whole tomatoes: Whole tomatoes break down beautifully as the sauce simmers. Crush them lightly with a spoon as they cook.
- Spices: Sweet paprika, cumin, and a pinch of cayenne add warmth and classic shakshuka flavor.
- Eggs: Large eggs are gently baked in the tomato sauce until set to your liking.
- Feta: Crumbled feta adds a salty, creamy finish.
- Fresh herbs and scallions: Cilantro, parsley, or scallions brighten the dish just before serving.
For serving: Warm pita, challah, or crusty bread is perfect for scooping up the tomato sauce.
How to Make Mediterranean Shakshuka
This shakshuka recipe comes together in one ovenproof skillet in about 30 minutes. The step-by-step instructions are in the recipe card below, but here's a quick overview.
- Soften the vegetables. Heat olive oil in a large ovenproof skillet over medium heat. Add the onion and bell pepper and cook until softened.
- Add garlic and spices. Stir in the garlic, paprika, cumin, and cayenne and cook for 1 to 2 minutes, or until fragrant.
- Simmer the tomato sauce. Add the tomatoes and their juices, season with salt and pepper, and simmer until the sauce thickens.
- Add the eggs. Make small wells in the sauce and gently crack an egg into each one.
- Bake until set. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to your preference.
- Finish and serve. Sprinkle with feta, fresh herbs, and scallions. Serve warm with pita, challah, or crusty bread.
Tips for the Best Shakshuka
- Use a large ovenproof skillet so the eggs have room to cook evenly. Cast iron works beautifully, but any oven-safe skillet will do.
- Let the tomato sauce simmer until it thickens before adding the eggs. If the sauce is too watery, the eggs may take longer to set.
- For softer yolks, check the eggs early. They can go from jammy to fully set quickly in the oven.
- No ovenproof skillet? Cover the skillet and cook the eggs gently on the stovetop until the whites are set.
- Taste the sauce before adding the eggs and adjust the salt, pepper, or cayenne to your preference.
What to Serve with Shakshuka
Shakshuka is delicious with warm pita, challah, naan, or crusty bread for scooping. For a fuller Mediterranean-inspired meal, serve it with a simple green salad, my Healthy Mediterranean Salad, Easy Greek Pasta Salad, or a spoonful of Greek Dill Yogurt Sauce on the side.
Ready to make this easy Mediterranean Shakshuka? Save the recipe card below for the full ingredient amounts, step-by-step instructions, and serving ideas.
Mediterranean Shakshuka
Equipment
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 cup onion thinly sliced
- 1 red bell pepper seeded and thinly sliced
- 3 garlic cloves thinly sliced
- 1 ½ teaspoon sweet paprika
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne or to taste
- 1 (28-oz) can whole tomatoes coarsely chopped
- 5 ounces feta crumbled
- 1 teaspoon salt more as needed
- pinch of black pepper
- 6 large eggs
- Chopped cilantro and scallions for serving
- Hot sauce for serving
Instructions
- Preheat oven to 375℉.
- Heat the oil in a large ovenproof skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes.
- Add the garlic, paprika, cumin, and cayenne, and cook for 1 to 2 minutes, or until fragrant.
- Pour in the whole tomatoes and their juices. Season with salt and pepper and bring to a simmer, breaking up the tomatoes with the back of a spoon as they cook. Simmer until the sauce has thickened slightly, about 8 to 10 minutes. Stir in the feta.
- Make small wells in the tomato sauce and gently crack the eggs into the wells. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to your desired doneness, about 7 to 10 minutes.
- Sprinkle with fresh cilantro and scallions. Serve warm with hot sauce, if desired.
Notes
- Eggs: For softer yolks, begin checking the eggs around 7 minutes. For firmer yolks, bake closer to 10 minutes or slightly longer, depending on your oven and skillet.
- Stovetop: If your skillet is not ovenproof, cover the skillet and cook the eggs gently on the stovetop until the whites are set.
- Texture: Let the tomato sauce simmer until slightly thickened before adding the eggs. A thicker sauce helps the eggs nestle into the skillet and cook more evenly.
- Serving: Serve shakshuka with warm pita, challah, naan, or crusty bread for scooping up the sauce.
- Heat: Adjust the cayenne to taste, or omit it for a milder shakshuka.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Mediterranean Recipes You May Also Enjoy
- Easy Mediterranean Salads
- One Pan Tuscan Chicken and Rice Skillet
- Quick Chicken Shawarma Bowls
- 30-Minute Skillet Osso Buco
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This was great! We made it tonight. Good fresh flavors and extremely easy and quick. We had pita bread with it just like the recipe said to do and I’m so glad that we did. It goes great with it.
Hi Chelsea! I'm so glad you liked this recipe. It is one of the quickest meals-- and one we enjoy too. Pita makes it just that much better. Thank you for trying it and letting me know how you liked it!
That looks super delicious.