Lazy Shakshuka with Jarred Marinara, Eggs, Feta, and Herbs

Why You’ll Love This Recipe

• Fast comfort food: jarred marinara does most of the work, but it still tastes special.
• One-pan, low-effort cooking with impressive results.
• Easy to customize: make it mild, spicy, extra cheesy, or packed with veggies.
• Perfect for breakfast-for-dinner (or a lazy weekend brunch).

Grocery List

• Produce: garlic, fresh parsley
• Dairy: feta cheese, eggs
• Pantry: marinara sauce (24 oz), olive oil, red pepper flakes, kosher salt, black pepper, crusty bread

Full Ingredients

For the Lazy Shakshuka

• 1 tablespoon olive oil
• 3 cloves garlic, minced (about 1 tablespoon)
• 1/2 teaspoon red pepper flakes (use 1/4 teaspoon for mild, up to 1 teaspoon for spicy)
• 1 jar (24 oz / 680 g) marinara sauce
• 1/4 teaspoon kosher salt, plus more as needed (optional; jarred sauces vary)
• 1/4 teaspoon freshly ground black pepper, plus more as needed

Eggs and Toppings

• 4 large eggs
• 2 oz (55 g) feta cheese, crumbled (about 1/2 cup)
• 2 tablespoons chopped fresh parsley

For Serving

• 4 thick slices crusty bread (about 6 oz / 170 g), warmed or toasted

Step-by-Step Instructions

Step 1: Choose the right pan and prep

Set a 10-inch (25 cm) skillet (preferably with a lid) over medium heat. If you don’t have a lid, you can cover the skillet with a sheet pan or tightly tented foil. Mince the garlic, crumble the feta, and chop the parsley so everything is ready to go once the eggs are in.

Step 2: Bloom the garlic and chili

Add 1 tablespoon olive oil to the warm skillet. Once the oil shimmers, add the minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant (don’t let it brown). Add the red pepper flakes and stir for about 10 seconds to wake up the flavor.

Step 3: Simmer the marinara to thicken and concentrate

Pour in the full jar of marinara sauce. Stir well, then bring it to a gentle simmer over medium heat. Simmer for 4 to 5 minutes, stirring occasionally, until the sauce is hot and slightly thickened.

Taste the sauce. Depending on the marinara brand, you may want to add up to 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper (or none at all). Remember feta is salty too, so go lightly.

Step 4: Make wells and crack in the eggs

Use the back of a spoon to create 4 small wells (little pockets) in the sauce. Crack one egg into a small bowl and slide it into a well; repeat with the remaining eggs. (Using a bowl helps keep shells out and prevents breaking yolks.)

Step 5: Cover and cook until the eggs are set

Reduce heat to low, cover the skillet, and cook until the egg whites are set and the yolks are still a little soft, about 6 to 8 minutes. For firmer yolks, cook 10 to 12 minutes.

For the most consistent results, look for opaque whites and yolks that jiggle slightly when you gently shake the pan. If the sauce is bubbling aggressively, lower the heat further to avoid tough egg whites or scorched sauce.

Step 6: Finish with feta and parsley

Turn off the heat. Sprinkle feta evenly over the top and finish with chopped parsley. Let the skillet rest, uncovered, for 1 minute so the feta softens slightly and the sauce settles.

Step 7: Serve with crusty bread

Spoon the sauce into bowls and top each portion with an egg, or serve family-style straight from the skillet. Add warm crusty bread for scooping up the sauce, feta, and runny yolk.

Pro Tips

• Control the heat: Keep the sauce at a gentle simmer before adding eggs, then cook the eggs on low heat to prevent rubbery whites.
• Use a lid for even egg cooking: Trapped steam helps set the tops of the eggs without needing to flip or baste.
• Pick a marinara you already like: Since it’s the base, a good jarred sauce makes the whole dish taste better.
• Don’t over-salt: Marinara and feta both bring salt; taste first, then season lightly.
• Prefer runny yolks? Pull the pan when the whites are just set; carryover heat will keep cooking for another minute.

Variations

• Veggie boost: Sauté 1/2 cup diced onion and 1 cup baby spinach (or 1 cup sliced mushrooms) before adding the marinara. Cook until softened, then proceed.
• Protein add-on: Stir in 1/2 cup (about 3 oz / 85 g) cooked crumbled sausage or chopped cooked chickpeas when the marinara simmers.
• Extra creamy finish: Add 2 tablespoons ricotta in small dollops on top with the feta, or replace half the feta with fresh mozzarella.

Storage & Make-Ahead

For best texture, enjoy immediately; eggs don’t reheat perfectly. If you have leftovers, transfer to an airtight container and refrigerate for up to 2 days. Reheat gently in a covered skillet over low heat (or microwave at 50% power) until hot; the yolks will likely cook through. To make ahead, you can simmer the garlic-chili marinara up to 3 days in advance; reheat to a simmer, then add eggs and cook fresh.

Nutrition (per serving)

Approximate, assuming 2 servings: 430 calories; 24 g protein; 24 g fat; 28 g carbohydrates; 6 g fiber; 12 g sugars; 900 mg sodium (varies widely by marinara and feta).