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When craving breakfast for dinner, Mediterranean Shakshuka, an easy-to-make, healthy comfort food, is the epitome of easy and delish. Not to mention, it is packed with good-for-you ingredients and beautiful flavors and ready in 30 minutes or less.
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This dish is bright and beautiful, incredibly flavorful, and so satisfying with its spicy overtones. Adding pita or challah to the meal makes this comfort food at its finest.
Shakshuka (or shakshouka) is believed to have originated in North Africa but is a staple of Libyan, Tunisian, Algerian, Moroccan, and Israeli cuisines. It’s traditionally served in a cast iron pan or tajine, as in Morocco, with bread to mop up the tomato sauce.
The dish begins with a simple tomato sauce with onions, bell peppers, and garlic seasoned with cumin, paprika, and cayenne. While the sauce simmers on the stovetop, six eggs will be gently cracked on top of the sauce and baked in the oven. It’s the best breakfast for dinner I can imagine!
Mediterranean Shakshuka Ingredients
You will find exact ingredient measurements in the recipe card at the bottom of this post. But here’s a quick list of what you will need:
- Extra virgin olive oil
- Vegetables: Bell pepper, and canned whole tomatoes
- Aromatics: Thinly sliced onions and garlic
- Herbs and spices: Sweet paprika, cumin, cayenne, salt, and pepper thinly sliced
- Large eggs
- Crumbled feta
- For serving: chopped fresh cilantro, scallions, and hot sauce if desired
How to Make Mediterranean Shakshuka
Step-by-step instructions are in the recipe card below, but here is a quick overview:
Preheat the oven to 375°F.
- Heat oil in a large ovenproof skillet (like a cast iron skillet) over medium heat. Saute onions and pepper, until softened.
- Add garlic, paprika, cumin, and cayenne, and cook 1 to 2 minutes.
- Pour in tomatoes with their juices, season with salt and pepper; and bring to a simmer. Cook until thickened, then stir in the feta.
- Make wells in the tomatoes and vegetables and gently crack eggs into the wells. Transfer the skillet to the oven and bake for 7 to 10 minutes or until the eggs are cooked to the desired doneness.
- Sprinkle with fresh cilantro and scallions. Serve with hot sauce if desired.
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- 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 1/2 teaspoon sweet paprika
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne or to taste
- 1 28-ounce 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
- Preheat oven to 375 degrees.
- Heat oil in a large, oven proof skillet over medium heat. Add onion and bell pepper, and sauté until they're soft.
- Add garlic, paprika, cumin, and cayenne and cook 1 to 2 minutes.
- 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 while they cook. Saute until the tomatoes have thickend. Then, stir in the feta.
- Make wells in the tomatoes and vegetables and gently crack eggs into the wells. Transfer to the oven and bake until the eggs are cooked to desired doneness, about 7 to 10 minutes.
- Sprinkle with fresh cilantro and scallions. Serve with hot sauce is desired.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.