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Shakshuka with feta and herbs

Name: Shakshuka with feta and herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 tbsp olive oil; 1 yellow onion, diced; 1 red bell pepper, diced; 4 garlic cloves, minced; 1 tsp smoked paprika; ½ tsp cumin; 1 (28 oz) can crushed tomatoes; 6 large eggs; 4 oz feta, crumbled; ¼ cup dill and parsley, chopped; Warm pita, for serving

Serves 4 servings

Dev Singh2 min readOct 21, 2026

Ready in ~40 min · around 1:55 PM

Spiced tomato base, jammy eggs, and cool feta — the kind of brunch you make when people stay for coffee.

Story

I started making this after a trip where every café seemed to serve eggs in tomatoes. The trick at home is reducing the sauce until it hugs the pan so the eggs set with custardy yolks.

Feta goes in after the eggs come off the heat so it stays bright and salty. Serve with warm pita and extra herbs at the table.

Recipe

Pantry preview

3 tbsp olive oil
1 yellow onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 tsp smoked paprika
½ tsp cumin
1 (28 oz) can crushed tomatoes
6 large eggs
4 oz feta, crumbled
¼ cup dill and parsley, chopped
Warm pita, for serving

You'll need

Skillet

Ingredients

Tap to check off (0/11) · 4 servings

Weeknight Vegetarian

Written by

Dev Singh

4 followers

Vancouver home cook. Weeknight dinners, weekend projects, and the recipes friends ask for.

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Responses (1)

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Gabriel Moss
Oct 5
Swapped in what I had in the fridge and it still sang.

Instructions

Step 1Technique
Warm olive oil in a wide skillet over medium. Cook onion and pepper until soft, 8 minutes. Stir in garlic and spices 30 seconds.
- 3 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- ¼ cup dill and parsley, chopped
- Warm pita, for serving
Step 2Technique
Add tomatoes and simmer until thick and no longer watery, 12–15 minutes. Season with salt and a pinch of sugar if needed.
- 1 (28 oz) can crushed tomatoes
- ¼ cup dill and parsley, chopped
Step 3Technique
Make six wells; crack an egg into each. Cover and cook until whites set and yolks still wobble, 6–8 minutes.
- ¼ cup dill and parsley, chopped
Step 4Technique
Scatter feta and herbs. Rest 2 minutes. Slide from the pan and serve with pita for scooping.
- 4 oz feta, crumbled
- ¼ cup dill and parsley, chopped
- Warm pita, for serving