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A hand dips pita bread into a pan of restaurant-style eggs poached in tomato sauce, topped with feta cheese and cilantro.

Restaurant-Style Shakshuka

Learn to make a delicious shakshuka at home, inspired by restaurant flavors. This recipe uses simple ingredients to create an elegant and satisfying egg dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 2 people
Course: Breakfast, Brunch
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Shakshuka Base
  • 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 (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 the Eggs and Garnish
  • 6 large eggs
  • 2-4 tablespoons fresh cilantro or parsley leaves coarsely chopped, or a combination
  • 1/4 cup feta cheese crumbled, about 2 ounces
For Serving (Optional)
  • Pita or crusty bread

Equipment

  • Large skillet
  • Knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large 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 mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.
  5. Using a spoon, create 6 wells in the tomato mixture. Carefully crack one egg into each well.
  6. Cover the skillet and cook for 5-10 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
  7. Remove from heat and let rest for 10 minutes.
  8. Garnish with fresh cilantro or parsley and crumbled feta cheese.
  9. Serve hot with pita or crusty bread, if desired.

Notes

This dish is versatile. Feel free to add other vegetables like spinach or zucchini to the base. Adjust the spice level by increasing or decreasing the harissa paste.

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