by Debra Wysopal

Shakshuka is a one-skillet Mediterranean dish that marries tomatoes, onion and peppers, a few great spices and eggs. Simple. A staple recipe in my kitchen – it’s perfect for brunch or dinner. Meant to be a dish with kick, I just made it for my husband while we wait for the snow. This is Melissa Clark’s recipe (barely changed) and it is my go-to for a satisfying, delicious spicy baked egg dish every time. Plus, it comes together in a few steps, with a little love. Yum.

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 6 voted )


  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced or pressed
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon cayenne, or to taste
  • 1 (28-ounce) can diced tomatoes with juices, coarsely chopped
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 5 or 6 ounces feta cheese, crumbled (about 1 1/4 cups)
  • 6 large eggs
  • Chopped cilantro or parsley, for serving
  • Hot sauce, for serving
  • Crusty bread, for serving


Heat oven to 375 degrees.

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.

Stir in crumbled feta, to combine.  One or two stirs is enough here, you want to see the crumbles.

Gently crack eggs into skillet over tomato mixture. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

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1 comment

Courtney Tucker January 19, 2020 - 5:55 pm

ok, this is next for me unless you post something else in the next week. 😉

Comments are closed.

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