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Skillet Shakshuka with Feta

Prep 10 min Cook 25 min Difficulty 2/5

Easy Skillet Shakshuka with Feta: one-pan tomato sauce and eggs, ready in 35 minutes. Simple steps, runny yolk option, and serving tips.

Why this recipe works

Skillet Shakshuka with Feta is a simple North African–inspired tomato-and-egg skillet that's great for breakfast, brunch, or a quick dinner. It suits cooks who want a hands-off, one-pan dish that’s ready in about 35 minutes.

Search intent: recipe intent: quick shakshuka recipe with feta
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Key takeaways

One-pan, 35-minute meal that feeds 2–4
Runny or set yolks in 6–8 minutes under a lid
Easy to scale and customize (pepper, spice, cheese)

Recipe guide

Skillet Shakshuka with Feta is a simple North African–inspired tomato-and-egg skillet that's great for breakfast, brunch, or a quick dinner. It suits cooks who want a hands-off, one-pan dish that’s ready in about 35 minutes.

A reliable one-pan shakshuka you can make in 35 minutes.

  • One-pan, 35-minute meal that feeds 2–4
  • Runny or set yolks in 6–8 minutes under a lid
  • Easy to scale and customize (pepper, spice, cheese)

Ingredients (serves 2–4)

2 tbsp olive oil; 1 medium onion, chopped; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/4 tsp chili flakes; 1 x 400 g can crushed tomatoes; 4 large eggs; 50 g feta, crumbled; 2 tbsp chopped parsley; salt and black pepper to taste.

Step-by-step

Heat oil in a large skillet over medium. Sauté onion and bell pepper 5–7 minutes until softened. Add garlic and spices, cook 1 minute. Pour in crushed tomatoes, season, and simmer 8–10 minutes until slightly thickened. Make four wells, crack an egg into each, reduce heat to low, cover and cook 6–8 minutes for runny yolks. Top with feta and parsley, adjust seasoning, and serve from the skillet.

Timing, doneness and swaps

Prep 10 min, cook 25 min total. For firmer yolks cook 9–12 minutes covered. Swap in diced zucchini or spinach, use harissa or cayenne for more heat, or goat cheese instead of feta for a milder tang.

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion
  • 1 red bell pepper
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp chili flakes
  • 1 400g can crushed tomatoes
  • 4 large eggs
  • 50 g feta cheese
  • 2 tbsp chopped fresh parsley
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and diced red bell pepper; sauté until softened, about 5–7 minutes.
  3. Stir in minced garlic, ground cumin, smoked paprika, and chili flakes; cook 1 minute until fragrant.
  4. Pour in crushed tomatoes, season with salt and black pepper, and simmer 8–10 minutes until sauce thickens slightly.
  5. Make four shallow wells in the sauce and crack an egg into each well.
  6. Reduce heat to low, cover the skillet, and cook until egg whites are set and yolks reach desired doneness, 6–8 minutes for runny yolks.
  7. Crumble feta over the eggs and sauce, then sprinkle with chopped parsley.
  8. Adjust seasoning to taste and serve directly from the skillet.

FAQs

Can I make shakshuka ahead? Yes—cook the tomato sauce fully, cool, refrigerate up to 3 days, then reheat and add eggs to finish.
How do I get runny yolks? Cover the skillet and cook on low for 6–8 minutes; check at 6 minutes and extend if needed.
What can I serve with shakshuka? Crusty bread, pita, rice, or a simple green salad all pair well.