Shakshuka in a cast iron pan on a wooden table.

Make your tastebuds dance with shakshuka, a delectable one-skillet meal that is perfect anytime of day, breakfast, lunch or dinner!


  • 1 large onion, medium-dice
  • 1 large red bell pepper, medium dice
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 2 12 teaspoons smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 5 large eggs
  • 1/2 cup crumbled feta
  • 1 bunch cilantro, chopped and divided
  • kosher salt
  • freshly ground black pepper to taste, optional
  • Crusty bread or pita bread for sopping up the sauce


  1. Heat a large skillet over medium-high heat.
  2. Add just enough olive oil to the skillet to coat the bottom.
  3. Add the onion and bell pepper to the skillet. Sauté until the onion is translucent and the bell pepper has softened.
  4. Add the garlic, cumin, smoked paprika, and red pepper flakes and sauté for 30 seconds until fragrant.
  5. Add the crushed tomatoes and tomato paste, and stir together.
  6. Adjust heat so that mixture comes to a simmer; maintain a gentle simmer for 10 minutes so that flavors meld.
  7. Taste and season with kosher salt, and black pepper, if desired.
  8. Stir 1/2 of the cilantro into the tomato mixture.
  9. Using the back of a wooden spoon, create a well and break an egg directly into it. Spoon a bit of the sauce over the egg white to keep it in place. Repeat with the remaining eggs.
  10. Season the eggs.
  11. Cover the skillet and reduce the heat to low and cook for 8 minutes.
  12. The whites should be set and the egg yolks still runny.
  13. Garnish with the additional cilantro and feta cheese.
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Chef Sandra's Top 10 Fruits and Vegetables for Weeknight Cooking

Top 10 Fruits and Vegetables for Weeknight Cooking

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