Go Back
–+ servings
A hand dipping toast into a skillet of vibrant shakshuka, a popular restaurant-style egg recipe with feta and parsley.

Restaurant-Style Shakshuka

This recipe shows you how to make flavorful, restaurant-quality eggs poached in a rich tomato sauce at home. It is inspired by a memorable brunch experience and brings a gourmet touch to your breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Breakfast
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 medium yellow onion chopped
  • 1 medium bell pepper chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon harissa paste optional
  • 14 ounce can crushed tomatoes or tomato pulp about 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 Finishing
  • 6 large eggs
  • 2 to 4 tablespoons fresh cilantro or parsley leaves coarsely chopped, or a combination
  • 1/4 cup crumbled feta cheese about 2 ounces
  • Pita or crusty bread for serving (optional)

Equipment

  • Large skillet with a lid

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Cook for 5 to 7 minutes until the vegetables soften.
  2. Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and harissa paste (if using). Cook for 1 minute, stirring constantly.
  3. Pour in the crushed tomatoes, water, lemon juice, cumin, paprika, salt, and pepper. Stir everything together. Bring the sauce to a simmer, then reduce the heat to low. Let it cook for about 10 minutes, allowing the flavors to combine.
  4. Use a spoon to create small wells in the tomato sauce. Gently crack one egg into each well. Cover the skillet and cook for 5 to 8 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
  5. Remove the skillet from the heat. Sprinkle the chopped cilantro or parsley and crumbled feta cheese over the top of the eggs.
  6. Serve the shakshuka immediately with pita or crusty bread for dipping.

Notes

This dish is naturally gluten-free, as Marco Santos intended. If you want to add a touch of richness similar to the scrambled eggs that inspired this, try drizzling a tiny amount of high-quality truffle oil over the finished dish just before serving.

Tried this recipe?

Let us know how it was!