Mediterranean Shakshuka Recipe


  • 1 tablespoon olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 14-ounce can diced tomatoes
  • 4 large eggs
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley or cilantro


  1. Heat the oil in a large oven-safe skillet over medium heat.
  2. Add the onion and garlic to the skillet and cook until lightly browned, about 5 minutes.
  3. Add the bell peppers and cook until softened, about 5 minutes more.
  4. Stir in the cumin, smoked paprika, and red pepper flakes (if using) and cook for 1 minute more.
  5. Stir in the diced tomatoes and cook for a few more minutes until heated through.
  6. Create four wells in the mixture with a spoon and crack the eggs into each well.
  7. Transfer the skillet to the oven and bake until the eggs are cooked to your liking, 8 to 10 minutes.

  8. Sprinkle the feta and parsley on top of the shakshuka and serve warm.