Scrambled and over-medium got you down? This shakshuka will reinvent the way you see eggs. Bask in all its cheesy and tomato-y glory as you find another excuse to have breakfast for dinner.


  • Prep Time:5 minutes
  • Cook Time:20 minutes
  • Total Time:25 minutes
  • Servings:2
  • Medium


  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1/3 red pepper, diced
  • 2 cloves garlic, minced
  • 1/3 teaspoon paprika
  • 1/3 teaspoon cumin
  • 1/3 can crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1/4 cup feta
  • 2 tablespoon minced parsley
Photo by Rebecca Simonov
  • Step 1

    Preheat oven to 375ºF.

  • Step 2

    Heat olive oil in a pan over medium heat. Add onion and red pepper. Sauté until soft and translucent, about 10-15 minutes.

    GIF by Rebecca Simonov
  • Step 3

    Add in garlic, cumin, and paprika. Stir to combine.

    GIF by Rebecca Simonov
  • Step 4

    Pour in and mix tomatoes. Season with salt and pepper, then let sit over medium-low heat for approximately 10 minutes to let the sauce thicken.

    GIF by Rebecca Simonov
  • Step 5

    Make two small ditches with a spoon and crack in eggs. Sprinkle with feta.

    GIF by Rebecca Simonov
  • Step 6

    Bake in the oven for 7-10 minutes until the eggs are just set.

    GIF by Rebecca Simonov
  • Step 7

    Sprinkle with parsley and enjoy with pita bread.

    GIF by Rebecca Simonov