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A hand dips bread into a skillet of restaurant-style eggs poached in a rich tomato sauce, topped with feta cheese and parsley.

Restaurant-Style Shakshuka

Learn to make a restaurant-quality shakshuka at home. This recipe guides you through creating a flavorful tomato and pepper base, poaching eggs perfectly, and finishing with fresh herbs and feta cheese. It's a satisfying and elegant dish suitable for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 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 Serving
  • 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
  • Pita or crusty bread for serving, optional

Equipment

  • Large skillet with a lid
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Heat 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 minute, 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 heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
  5. Using a spoon, create small wells in the tomato sauce. Carefully crack one egg into each well.
  6. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Cooking time will vary depending on your desired yolk consistency.
  7. Remove from heat. Sprinkle with fresh cilantro or parsley and crumbled feta cheese.
  8. Serve immediately with pita or crusty bread, if desired.

Notes

For a spicier dish, increase the amount of harissa paste. You can also add a pinch of red pepper flakes along with the other spices. If you don't have harissa, a pinch of cayenne pepper can be substituted.

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