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Shakshuka with eggs simmered in tomato pepper sauce in a black skillet

Vegetarian Dinners

Smoky Red Pepper Shakshuka with Feta

Eggs gently cooked in a smoky tomato and red-pepper sauce with cumin, feta, herbs, and warm pita for dipping.

Developed for DishGal · Updated 2026-08-21

Prep12 min
Cook25 min
Total37 min
Cost$2.90

Directions

  1. Soften the vegetables

    Heat olive oil in a 12-inch lidded skillet over medium heat. Add onion and fresh bell pepper and cook 7 to 8 minutes, stirring occasionally, until soft and beginning to brown.

  2. Bloom the spices

    Stir in garlic, cumin, smoked paprika, coriander, and red pepper flakes. Cook for 45 seconds, just until fragrant.

  3. Reduce the sauce

    Add crushed tomatoes, roasted red peppers, kosher salt, and black pepper. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until thick enough that a spoon dragged through the sauce leaves a trail for a moment.

  4. Add the eggs

    Use the back of a spoon to make six wells in the sauce. Crack one egg into each well, season the eggs lightly, and cover the skillet.

  5. Cook to doneness

    Reduce heat to medium-low and cook 6 to 9 minutes. For fully cooked egg safety, the whites and yolks should reach 160°F; cook longer for firm yolks or use pasteurized eggs if intentionally serving the yolks softer.

  6. Finish and serve

    Remove from heat and scatter feta and herbs over the skillet. Rest 2 minutes, then serve with warm pita and lemon wedges.

Why this works

Why it worksFresh bell pepper builds sweetness while jarred roasted pepper adds concentrated smoky depth without an hour of roasting.
Why it worksReducing the tomato base before adding eggs keeps the whites from turning watery.
Why it worksCovering the skillet traps gentle steam so the egg tops set without scorching the sauce underneath.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Compare on Amazon12-inch skilletA versatile size for browning, baking and family portions.See current options → Compare on AmazonThin flexible spatulaSlides under eggs and delicate food without a wrestling match.See current options → Compare on AmazonNesting mixing bowlsOne sturdy set handles prep without multiplying cabinet clutter.See current options →

Swaps & notes

Easy swaps

  • Use goat cheese or dollops of labneh instead of feta.
  • Add a drained can of chickpeas with the tomatoes for a heartier dinner.
  • Replace roasted red peppers with drained fire-roasted diced tomatoes and increase the fresh bell pepper to two.

Cook notes

  • A wide skillet gives the eggs enough room and helps the sauce reduce efficiently.
  • If the sauce spits while reducing, lower the heat rather than covering it; trapped moisture will slow thickening.
  • Crack each egg into a small cup before sliding it into the sauce so shells are easier to catch.

Storage

The tomato-pepper sauce can be refrigerated up to 4 days or frozen up to 3 months. For best results, reheat the sauce to a simmer and cook fresh eggs in it. Refrigerate fully cooked leftovers up to 3 days and reheat to 165°F.

Questions

Can I make shakshuka ahead?

Yes. Make the sauce through the reduction step, refrigerate it, then return it to a simmer and add eggs just before serving.

Why are my egg whites still translucent?

The sauce may be simmering too gently. Keep the skillet covered and raise the heat slightly until the whites set; verify 160°F for fully cooked eggs.

What can I serve besides pita?

Crusty bread, toasted naan, roasted potatoes, or a simple cucumber salad all work well.

Smoky Red Pepper Shakshuka with Feta
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1. Soften the vegetablesHeat olive oil in a 12-inch lidded skillet over medium heat. Add onion and fresh bell pepper and cook 7 to 8 minutes, stirring occasionally, until soft and beginning to brown.
2. Bloom the spicesStir in garlic, cumin, smoked paprika, coriander, and red pepper flakes. Cook for 45 seconds, just until fragrant.
3. Reduce the sauceAdd crushed tomatoes, roasted red peppers, kosher salt, and black pepper. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until thick enough that a spoon dragged through the sauce leaves a trail for a moment.
4. Add the eggsUse the back of a spoon to make six wells in the sauce. Crack one egg into each well, season the eggs lightly, and cover the skillet.
5. Cook to donenessReduce heat to medium-low and cook 6 to 9 minutes. For fully cooked egg safety, the whites and yolks should reach 160°F; cook longer for firm yolks or use pasteurized eggs if intentionally serving the yolks softer.
6. Finish and serveRemove from heat and scatter feta and herbs over the skillet. Rest 2 minutes, then serve with warm pita and lemon wedges.