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–+ servings
A pan of restaurant-style eggs baked in a rich tomato sauce, topped with crumbled feta cheese and fresh parsley, with a piece of bread being dipped in.

Shakshuka: Restaurant-Style Eggs at Home

Learn to make shakshuka, a flavorful and satisfying egg dish, just like you'd find in a restaurant. This recipe is perfect for elevating your breakfast or brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 medium yellow onion finely chopped
  • 1 medium bell pepper finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon harissa paste optional
  • 1 (about 14-ounce) can crushed tomatoes or tomato pulp 1 3/4 cups
  • 1/4 cup water
  • 1/2 medium lemon juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt plus more as needed
  • 1/2 teaspoon freshly ground black pepper
For the Eggs and Garnish
  • 6 large eggs
  • 2 to 4 tablespoons fresh cilantro or parsley leaves coarsely chopped, or a combination
  • 1/4 cup feta cheese crumbled (about 2 ounces)
For Serving
  • Pita or crusty bread optional

Equipment

  • Large oven-safe skillet
  • Knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the tomato paste and harissa paste (if using) and cook for 1-2 minutes, stirring constantly.
  4. Pour in the crushed tomatoes, water, lemon juice, cumin, paprika, salt, and pepper. Stir to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
  5. Using the back of a spoon, make six wells in the sauce. Carefully crack one egg into each well.
  6. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the skillet under a preheated broiler for a few minutes to set the egg whites.
  7. Remove from heat. Sprinkle with fresh cilantro or parsley and crumbled feta cheese.
  8. Let the shakshuka rest for about 10 minutes before serving. Serve hot with pita or crusty bread for dipping.

Notes

This shakshuka recipe is a versatile base. Feel free to add other vegetables like spinach or zucchini, or adjust the spice level to your preference. It's a wonderful way to enjoy eggs in a restaurant-quality style at home.

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